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This jazzed up version of traditional cranberry sauce is sweetened with coconut nectar instead of sugar. Plus, the cranberries in this recipe are raw, a way they’re rarely eaten. And the orange provides just an extra hint of sweetness.
2 cups fresh cranberries, or 1 8-oz. bag frozen, unsweetened
cranberries, thawed and rinsed
1 large naval orange, peeled, seeded, and halved
2 tsp. orange zest
¼ cup coconut nectar, raw honey,
or xylitol, or to taste
Few drops vanilla stevia, optional, to taste
Blend all ingredients together in blender or food processor until the mix forms a juicy relish. Transfer to serving dish, and serve at room temperature.
*Adapted from The Healthiest Comfort Foods on Earth by Jonny Bowden and Jeannette Bessinger
PER SERVING: 67 cal; <1 g prot; <1 g total fat (<1 g sat fat); 17 g carb; 0 mg chol; 1 mg sod; 2 g fiber; 12 g sugars