Cranberry sauce was always my dad’s specialty on Thanksgiving. Like me, he loved to smother turkey in it. I prefer a nice sweet cranberry sauce over tarter, more citrusy varieties. Naturally, this poses a calorie issue since sugar = calories. Luckily, there’s agave nectar, which is both a low-glycemic sweetener and much sweeter than sugar, so you need less of it overall. This is my dad’s same recipe, I’ve just replaced the sugar with agave nectar. Enjoy!
Cranberry Sauce with Agave Nectar
Servings: 8 · Serving Size: 1/4 cup · Calories: 110
Fat: 0 g · Cholesterol: 0 mg · Sodium: 1 mg · Carbs: 29 g · Fiber: 2 g · Sugar: 26 g · Protein: 0 g
- 12 oz. cranberries (1 bag)
- 1 cup water
- 3/4 cup agave nectar
- 1 tsp cloves
- 1 tsp cinnamon
Rinse cranberries and put in a sauce pan with water, agave nectar, cloves, and cinnamon. Bring to a boil, stirring occasionally. Simmer uncovered for 15 minutes, stirring occasionally. When cranberries have burst and sauce has thickened, remove from heat and let stand at least 10 minutes before serving. Sauce will continue to thicken as it stands.