Sweetener-Free Cranberry Sauce

This recipe was sent in to me from Bright Line Eater Christina (thanks Christina!) and I thought it would be a great one to know about in the coming holiday months.

I did not modify it or change this recipe at all. I count it towards my fruit serving and weigh it as I normally would with fruit.

Note: Be aware that cooking fruit is in a bit of a grey area in most food-addiction recovery programs. It is generally permitted but slightly discouraged or done with caution. Many of us find that this kind of thing on a special occasion does not trigger or derail us. If you are worried that it might, please use your own judgement and do what you need to do for your own program.  

Check out the recipe HERE over at eatthegains.com

Enjoy!

Homemade-Cranberry-Sauce-3.jpg

Photo by eatthegains.com

 

 

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11 Comments

  1. Katie, I just want thank you (again) for posting these BLE compliant recipes. I am one who is in this for life, God willing, and you have restored the joy of cooking & tastes to my food plans. Also, you encourage me to try experiments on my own. My gratitude to you, dear cook/chef/ teacher. (Please don’t add me to your mailing list as I am already on. 😊)

     
  2. My taste buds have changed so much l prefer cranberries with raspberries and ginger combo. The apple/pineapple is too sweet for me. Thank you for posting all these scrumptious recipes😀

     
  3. Hope I’m not posting twice but I don’t see my earlier comment.

    I made the recipe as posted and found the pineapple flavoring far too prominent. Had planned to experiment with reducing the pineapple and increasing the apple but was reluctant because I don’t care for cooked apple. Was so pleased to see Lolly’s suggestion of using raspberries.

    And I’d like to say how happy I was to see that this recipe doesn’t use any water. It never occurred to me not to add water but I was delighted with the consistency.

     
    • I experimented using equal amounts of cherries (frozen from Costco) and cranberries. I’m very happy with this cherry version. Added some tangerine zest after it had cooled.

       
  4. I think this recipe would be good without cooking, using fresh pineapple instead of canned! Thanks, Katie!

     
  5. Orange zest would make this so yummy!

     
  6. Pingback: Spiced Quinoa Stuffing w/ Apple and Hazelnuts – Katie's Bright Kitchen

  7. I have used this recipe for a three layered vegan roast, and it is perfect to my taste. For the roast the bottom layer is sweet potato mash, the middle layer is a lentil/portabella mushroom stew, and the top layer is your recipe above. This is not my original roast recipe. It is so tasty without any added sweetener and the flavors all go together marvelously! My friends and family enjoy it too. Thank you!

     

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