Community Cookbook
Cranberry Sauce
by The Allerggen-Free Baker
This homemade cranberry sauce is easily made at home and can be customized for your needs.
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Ingredients:
2 cups fresh cranberries, washed and strained
1 cup orange juice
1/2 teaspoon mustard seeds
1 cup chopped pineapple
2 tablespoons honey -
Instructions:
Bring the cranberries, orange juice, and mustard seeds to a boil in medium saucepan over high heat. Reduce the heat to med-high and boil until the cranberries begin to pop open (3-4 minutes).
Add the pineapple chunks. Reduce the heat to low and simmer until the sauce starts to thicken (about 10 minutes).
Add the honey and continue simmering another 2-3 minutes.
Let the cranberry sauce cool and then chill until ready to serve.
- Link to full recipe: Find the whole recipe & the story behind it here!
- Cuisine: American (general)
- Cooking method: Boil/blanch/poach
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Thanksgiving
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 30-45 minutes
- Substitution ideas: Leave out the mustard seeds, if not allowed in your diet.
- Serving suggestions: Serve chilled.
- Specialty Diets: Paleo
Published in
Salads & Sides
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