This allergy-free, low-glycemic version of the traditional side dish is irresistible!
1 package cranberries
2 cups water
1 can crushed pineapple
½ cup erythritol
1 tablespoon agave nectar
Rinse cranberries. In a medium saucepan, combine cranberries, water, pineapple, erythritol and agave nectar. Bring to a boil, stirring constantly. Cranberries will pop open and begin to soften. Reduce heat and simmer for 15 minutes, or until mixture forms a smooth, viscous consistency. Remove from heat, allow sauce to thicken as it cools. May be refrigerated to thicken further. Serve chilled or at room temperature.
– Pineapple substitutions: mandarin oranges, raisins, mango, raspberries, blueberries
– Alternative sweeteners: sucanat (evaporated cane juice), honey, molasses, maple syrup, stevia, xylitol, brown rice syrup, fruit juice concentrate
© 2008 Good And Good For You by Mary Hogan