Posted by Amy Andrews

Categories Jams & Fruit Sauces

Comments 5 comments

Cranberry Sauce with Agave Nectar


Did you know that the average American puts on 7 pounds between Thanksgiving and New Years? I’ve done my fair share of gaining and losing through the years and I’ve found that going on (and off) diets just fuels the “all or nothing” thinking that I find so destructive, not only to my waistline but to my mental health.

A steady stream of healthy choices is my current mode of operation. This week I plan on eliminating refined sugar from my traditional holiday recipes. I’m substituting fruit juices and agave nectar in cranberry sauce, sweet potato casserole and even pumpkin pie. Cranberry sauce was the first experiment, and it turned out delicious!

Cranberry Sauce with Agave Nectar
makes 2 cups
1 12 ounce bag fresh, whole cranberries
2/3 cup agave nectar
1/3 cup orange juice
1 cinnamon stick (2 – 3 inches)
6 black peppercorns
4 whole cloves
3 whole allspice
1. Rinse cranberries and put in medium saucepan. Add agave nectar, orange juice, and cinnamon stick.
2. Place peppercorns, cloves and allspice in a small square of cheesecloth, bundle it up and tie securely with kitchen twine. Trim excess cheesecloth and add bundle to pan of cranberries.
3. Bring cranberry mixture to a boil, reduce heat to a low simmer and cook, stirring often for 15-20 minutes, until cranberries have broken down and mixture is syrupy.
4. Remove and discard cinnamon stick and peppercorn bag. Store cranberry sauce in refrigerator until ready to serve.

5 comments on “Cranberry Sauce with Agave Nectar”

  1. ebwolf

    Thanks Amy! I’ll let you know how this goes tomorrow.

  2. Sophie

    this was delicious! best cranberry sauce we have ever made!

  3. Diana

    As a diabetic, I am always looking for delicious recipes made with agave nectar….this cranberry sauce recipe is excellent served with baked stuffed chicken. Thank you for posting!

  4. Diane

    Oh my….this cranberry sauce is gooooood!!!!! Maybe even the best I’ve ever had! Not too sweet, and the peppercorns and cloves give it an interesting kick. (I used Szechuan peppercorns, and the taste is really exotic.) I will be making this again and again. Thanks for the recipe–I’m always looking for new ways to use agave, and this one’s a winner : )

  5. Jill Marie

    Ha! They said no one eats cranberry sauce! There were only 2 tsp left at the end of dinner! Thanks Amy! You’re a Superstar! xxxx


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