This year's cranberry sauce recipe uses ripe pears to sweeten up the tart and tangy cranberries. I've added a smidgen of coconut sugar to help balance the flavors but I imagine that stevia could be used instead. Coconut sugar is a low glycemic sweetener but stevia is a "no-glycemic" sweetener meaning it doesn't raise blood sugar at all. This recipe can be made days ahead of the big day and served cold or warm.
If you are gluten intolerant be sure that the coconut sugar you are using is gluten-free. Anything that is dry or granulated like sugar, flours, cornmeal, polenta, etc. can be processed in a facility where wheat or gluten products are processed. I use coconut sugar from Big Tree Farms, which is sold under the brands, Sweet Tree and Essential Living Foods. Our wonderful local food co-op also stocks coconut sugar in the bulk section but it is NOT gluten-free. It comes from Glory Bee Foods. I called them and none of their products are anywhere near gluten-free, so beware. Our other health food store in town, Terra Organica, sells coconut sugar in bulk and it comes from Essential Living Foods so it is okay. My friend Melissa from Gluten-Free For Good made a comment in the post we recently did on gluten cross-contamination pointing out that some coconut sugar brands are contaminated with gluten. Other than the one I mentioned above, I have not seen any sold around here. If you know of one, please leave a comment to help each other out.
This flavorful cranberry sauce can be served over turkey, roasted salmon, and even on top of oatmeal for breakfast! I always use 1/4 cup of coconut sugar which is just enough to sweeten it and still keep it tart. You could add more if you like.
2 1/2 cups fresh or frozen cranberries (about 10 ounces)
2 small ripe pears, peeled, cored, and diced
1/2 cup freshly squeezed orange juice or apple cider
1/4 cup coconut sugar
1/4 teaspoon ground allspice
Place all ingredients into a 2-quart saucepan and bring to a boil, reduce heat to medium low and simmer for about 10 to 15 minutes. After about 7 minutes of cooking, use a large spoon to begin mashing the pears and cranberries. Continue to do this until it has become sauce-like and has thickened. It will thicken more once it cools. Cover and refrigerate until ready to serve. Heat on low to warm it up or serve it cold. Source: www.NourishingMeals.com
More Holiday Recipes:
Cranberry Orange Sauce
Vegan Pumpkin Cheesecake
Orange Pepper Salmon