Apple Cranberry Sauce (Refined Sugar-free)

December 21, 2014
Missed earlier posts in this series? Here are days onetwothreefourfivesixseven, and eight.

We're moving tomorrow so I've been packing all day and putting furniture together at the house. Busy, busy. Especially busy because it's Christmas in a few days and I'm trying to throw gifts together too. So today's post and tomorrow's will be short and sweet. Today's recipe is an apple cranberry sauce that's great as a substitute for plain cranberry sauce, on top of oatmeal, or just to eat plain. See that bowl full in the photo? I ate all of it right after I finished taking pictures. Yum. You need very little sweetener because of the apples, and the spices make it interesting.

In lieu of a long post, check out this hoarfrost! This was taken from the front door. It's been warm and foggy, so hoarfrost galore! I always feel like I'm in an enchanted place when the trees are coated in ice.

3 large apples*
2 cups fresh cranberries
3 tablespoons maple syrup or honey
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
Tiny pinch cayenne*
1 teaspoon coconut oil

Peel, core and chop the apples. Add the apples, cranberries, honey, lemon juice, vanilla, cinnamon, and cayenne to a medium sauce pot. Cook over low-medium heat for 10-15 minutes or until it reaches your desired consistency. I like my apples with a little bite so I do 10 minutes. Remove from the heat and stir in the coconut oil. This adds a little richness, but you can leave it out if you hate coconut or something.

1. I used a royal gala, a honey crisp, and a braeburn. A mix is nice, but not really necessary. Those were just the apples I had.
2. I mean a tiny pinch, guys. You want it to just add a little flavour but not be spicy.

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