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Cranberry sauce new_edited_edited.jpg

Given the recent news on erythritol used to bulk up monk fruit, I am using agave which has a lower glycemic index than sugar. You can also use sugar.  I also use natural fruit sweeteners so I can use less agave.  I use orange juice instead of water, orange slices and apple chunks for additional sweetness and texture. I like it on the tart side so if you prefer you can add more agave if desired.  I also add Triple Sec for additional kick and sweetness.





  • 1 12-ounce package fresh cranberries

  • 1 cup fresh orange juice

  • 1 apple (I like fujis) cut into 1/4" inch chunks (peeled or unpeeled)

  • 1 orange 'supremed', sections cut in half

  • 1/2 cup agave (more if desired)

  • 1/4 cup Triple Sec or Cointreau (optional)

  • 1 cinnemon stick

  • 1-2 kiwis for garnish 

  • pomegranate seeds for garnish


Rinse cranberries.  Place in saucepan. Add the orange juice, cinnamon stick and agave. Bring to a low boil. Cook at a low boil until the cranberries have all popped and the liquid is reduced so sauce is thick, anywhere from 10 to 20 minutes.  Add Triple Sec, orange slices and apple chunks. Add more agave if needed especially if not using Triple Sec.  Allow to cool or prepare ahead of time and refrigerate.  Remove cinnamon stick before serving.

Garnish with sliced kiwi slices and pomegranate seeds.


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