Nothing goes better with a roasted chicken or turkey than some cranberry sauce. Since I can no longer eat the canned kind, I’ve learned to make my own. And its really quite easy to do. Increase or decrease the sweetener to your taste. I like mine a little tart but my husband likes his a little sweeter so I usually break the batch in half and add a little more sweetener to his. Freezes quite well.
In a medium saucepan:
- 1 pound fresh or frozen cranberries (thawed), cleaned [remove any cranberries that aren’t perfectly round and intact]
- 1/2 cup agave nectar (OR 1/2 cup honey OR 1 teaspoon monk fruit powder OR 2 teaspoons stevia)
- 1/2 cup cranberry juice
- juice of one orange
- 1/2 teaspoon ground allspice (I prefer allspice but if you don’t, feel free to use cinnamon, nutmeg, or even ground cloves)
Cook over medium heat, stirring frequently, until the berries burst and the compote begins to thicken. This should take about 15 minutes. Be sure to remove from the heat as soon as it thickens or you’ll lose the pectin and it won’t gel. Once its cooled, you can grind it in your food processor or blender for a smooth sauce or leave it whole for a chunkier version.
cookingwithoutallergens 