Just 3 ingredients makes this healthy sweetener free Homemade Cranberry Sauce. The perfect compliment to your holiday feast.
Yay or nay on the homemade cranberry sauce? I am for sure a yay!
I used to be anti homemade cranberry sauce though. You know the kind that comes in a can that is like one big solid thing of cranberry jello? That was my jam. It was a must that my mom had to buy that kind or my sister and I would throw a fit. And not the chunky kind with pieces of whole cranberries. No, the full on jello kind. I know it’s not jello per say, but it practically should be. Pretty sure that stuff is just sugar with some cranberry flavoring.
My poor mother though. She is a veggie lover and raised us eating our veggies and healthy meals. But she also wanted us to be happy and splurged on things like fruit loops, fluff for peanut butter and fluff sandwiches, Pillsbury cinnamon rolls, canned cranberry sauce for holidays, and many other things. Where ever we were going on Thanksgiving, the house had to have some, or we would bring our own.
So this is dedicated to my momma. This homemade cranberry sauce is her recipe! I’m pretty sure she didn’t make it for a few years since we thought it was so weird. I’m so glad my taste buds have evolved over time and I have moved away from process foods. Because this sauce is so good. I made it two years ago for friendsgiving and my friend requested it again this year!
It’s just is 3 ingredients. Whole cranberries, pineapple, and apple. The fruit adds some sweetness to balance out the tartness from the cranberries. It cooks down into a thick chutney consistency.
My mom says this cranberry sauce will keep in the fridge for months, as long as you keep it sealed tightly in a glass jar. She is a waster of nothing! It’s so good, I don’t think it will last that long though. I eat this stuff by the spoonful, put it on salads, and mix it in my yogurt. Michael has been putting it on rice cakes with PB. It’s like a PB and jelly. Oh and it goes great with your turkey, tahini whipped sweet potatoes, and roasted sweet potato & beet stacks. You know that whole holiday feast thing 😉
- 4 cups whole cranberries (220 grams)
- 2 cups diced pineapple*
- 1 apple, diced (about 150 grams)
- Add cranberries and pineapple to a medium sized saucepan over medium-low heat. Cook for 20 minutes, stirring occasionally, until broken down.
- Add apple and cook for another 15 minutes. Consistency should be a thick chutney.
- Store in a glass jar in the refrigerator for up to a month.
What kind of cranberry sauce to you like?
Were you picky about certain foods when you were younger?