Gluten Free Cranberry Sauce


This is your basic cranberry sauce. I like to cook it down until it becomes a smoother “jam-like” consistency.  This sauce is very versatile, I like to serve it up on banana pancakes with toasted walnuts, or mix some into buttercream for a vibrant and fresh frosting.  Makes a great addition to a cheese course as well. And most importantly it will be on the Thanksgiving table.

Gluten Free Cranberry Sauce

  • 1 12 oz bag of fresh cranberries
  • 1 1/2 cups water
  • 1/2 cup honey
  1. Bring cranberries and water to a boil, simmer for about 10 minutes until it thickens up.
  2. Stir in honey, cook for an additional 5 minutes.  Stirring frequently.
  3. Cool and serve.

Variations/Additions: 

  • Replacing water with fresh orange juice
  • Orange zest                                                                                    
  • Diced apple or pear
  • Raisins
  • Grapes – seedless
  • Nuts
  • Ginger
  • Cinnamon stick
  • Cherries
  • Pineapple
  • Figs

Really the possibilities are endless and it’s all about personal preference.  Here is a foundation for you to work from and build your own cranberry sauce!

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3 Responses to Gluten Free Cranberry Sauce

  1. Linsey says:

    Thanks for the basic recipe! Especially given that it uses honey instead of white sugar. I’m going to assume you mean a 1/2 CUP of honey. Happy Thanksgiving!

  2. I’ve recently started a blog, the information you provide on this site has helped me tremendously. Thank you for all of your time & work.

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