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easy cranberry sauce

Cranberry’s signal the start of the holiday’s. I serve them continuously throughout the season with leftovers, drinks,  sandwiches, side dishes, and desserts!

I buy many bags of fresh Cranberry’s while they are available at the market and freeze them. They are seasonal, and you can’t get fresh Cranberries in the spring or summer. That’s when having my stash of frozen Cranberries comes in handy. They can stay in your freezer for up to 9 months! I use fresh Cranberry’s all year long.

I make cranberry sauce and double the recipe 2 days before I serve them so all the flavors can bloom. I hope I have enough left over for the weekend when not only do I have left over food but leftover people! Turkey sandwiches with cranberry sauce is definitely on the menu especially on Sunday for football!

Enjoy several different ways to prepare Cranberries!

My personal favorite is the one with Jalapenos! For those of us who like it HOT!!!!!


easy cranberry sauce

I thought I would try something different with my cranberries one year to spice things up a bit. To an all- time favorite cranberry recipe, I added a few new ingredients into the mix. I decided to add sautéed shallots and jalapenos to see if we could wake up the flavors. WOW, home run! The flavors are sweet and savory with a punch from the jalapeno that has the most pleasant after taste and for sure wakes up your taste buds!


8-10 servings

½ cup chopped walnuts, toasted

2 tablespoons Canola oil

2 tablespoons shallots, chopped small

2 medium jalapeno pepper with seeds chopped small

1 package (12 ounces) fresh cranberries

¾ cups Agave nectar

1 cup fresh orange juice

1 cinnamon stick

1-tablespoon fresh mint, finely chopped

1 tablespoon orange zest



Toast the walnuts first starting with a cold dry pan. Turn the heat to medium low and shake the pan back and forth every few minutes like you would popcorn to keep them from burning. As they start to toast they will turn a deeper color and release their natural oils, about five to 8 minutes. Set aside. Be careful and don’t but them or they will taste bitter!

Heat a medium saucepan on medium high heat for 1 minute, add the canola oil and the shallots, sauté for 1 minute, add the jalapenos and sauté for 30 seconds. Add the cranberries, agave, orange juice, cinnamon stick and bring to a boil over high heat. When the cranberries start to boil lower heat to medium cook for 3 to 5 minutes, you will hear them pop. Remove from the heat source and let it rest until it comes to room temperature. Add the orange zest, mint and mix, refrigerate overnight. The cranberries will thicken as they cool. Just before serving add the toasted walnuts. Add more chopped jalapeños if you like, I like! Serve cold or room temperature.


easy cranberry sauce

When I made this recipe for the first time I thought it would work well both with the Thanksgiving meal and double as a dessert! I tried it over peppermint ice cream and went crazy! It is so refreshing and different. Try it over Frozen Yogurt, orange or peach sorbet, Coconut dairy-free ice cream and don’t forget a squiggle of chocolate sauce! SO GOOD!


8-10 servings

1 bag (12 ounces) fresh cranberries

1 cup fresh orange juice

3/4 cups agave nectar

½ cup port wine

1-teaspoon ground cinnamon

¼ cup raisins

1 tablespoon orange zest

¼ cup chopped walnuts, toasted

¼ cup fresh mint coarsely chopped


Place the first 6 ingredients into a medium sauce pot and bring to a boil. When the cranberries begin to pop boil for 3 to 5 minutes longer. Turn off the heat and let cool to room temperature. Cool in refrigerator for 2 hours or overnight. Just before serving add orange zest, walnuts, and fresh mint.

For dessert just spoon cranberries over your choice of frozen ice cream, or dairy-free ice cream or low sugar sorbet


easy cranberry sauce

This is everyone’s favorite and kid-friendly. It has just the right amount of sweet to please everyone’s palates!


8-10 servings

½ cup chopped walnuts toasted

1 package (12 ounces) of fresh cranberry’s

1 cup fresh orange juice

¾ cups agave nectar

2 mint sprigs

2 tablespoons orange zest

2 tablespoons roasted walnuts

2 tablespoons fresh mint chopped

Place the cranberry’s, orange juice, agave, mint sprigs, in sauce pot and bring to a boil. As soon as you hear the cranberries pop boil for 5 minutes.

Remove from the heat and cool to room temperature. Store in the refrigerator in an airtight container. Just before serving remove mint sprigs, add the orange zest, toasted walnuts and fresh mint.

Serve cold or at room temperature.


easy cranberry sauce

This cranberry applesauce is not only a treat with turkey or chicken, it’s GREAT on ice cream and vanilla frozen yogurt topped with toasted walnuts and shredded coconuts!

2 cups apple cider

4 gala apples, skinned and grated on the large holes of a box cheese grater

1-1/2 cup agave syrup

2-teaspoons ground cinnamon

2- (12 ounce) bags of fresh cranberries

2 teaspoons apple cider vinegar

1 tablespoons orange zest

¾ cup roasted walnuts, chopped coarsely

Bring the apple cider, apples, agave syrup, and cinnamon over medium heat to a boil. Add the cranberries and boil gently. As soon as they begin to make a popping sound stir and simmer for 8 to 10minutes more. Stir in apple cider vinegar and simmer for 30 minutes, add the orange zest and nuts. Chill at least 2 hours or more before serving. Can be made three days before and kept chilled. Will keep in the refrigerator for a week.

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