I've always loved cranberry sauce, and this year I made some using agave nectar. Wow, it was delicious, and SO easy to make. We didn't have any cranberry sauce left over after Thanksgiving dinner. I ended up making an entire new batch so that we would have it to go along with our other Thanksgiving leftover foods!
Cranberry Sauce
1 bag fresh cranberries
1 c. water
3/4 c. agave nectar
Place cranberries, water and agave in a saucepan. Bring to a boil and continue boiling for 5-7 minutes until the cranberries have popped and sauce has thickened. Stir several times while the mixture is boiling. Allow to cool, then refrigerate.
2 comments:
How easy! We made cranberry jelly this year, and loved the popping of the cranberries. The only difference, besides all the refined sugar we used, was that the recipe called for the cooked cranberries to be strained through a sieve, so it was a smooth jelly.
I liked the popping cranberries too!
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