Sunday, November 4, 2012

Super Easy Homemade Cranberry Apple Jelly/Sauce (cane-sugar free) with Vegan and SCD Options

Hello friends.  As soon as cranberry season comes rolling around I like to make a batch of cranberry jelly (sauce) each week.  If you follow my blog, then you know I am NOT a big sweet tooth.  Jelly always seems a bit too sweet for me.  Even the cane-sugar free jelly I buy, yes, often too sweet.  So you can imagine how much I love the tartness of cranberries.  This jelly comes together super quick.  You can sweeten it with anything you like and to your sweetness preference.  This also makes a fabulous Thanksgiving cranberry sauce.  See here for my other cane-sugar free cranberry sauce recipe.  Also seen in the above picture is my all-time favorite bread from Danielle at Against All Grain.  I make it nearly every week!  I like to add 2 1/2 tablespoons of honey.  This gives the bread a gentle sweetness and incredibly soft texture.  Together, this bread and jelly makes a lovely breakfast or anytime snack.  
Cranberry Apple Jelly 

Ingredients:
-16 ounces fresh cranberries (about 5 cups) 
-1 1/2 cups filtered water 
-1/2 cup (3 ounces) Medjool dates, seeded and diced
-1 cup sweet red apple, peeled and diced 
-1/4 cup honey (vegans use maple syrup, coconut nectar or coconut sugar and adjust to your sweet preference)
-1/4 teaspoon liquid stevia (SCDers use additional 3 tablespoons honey)

How To:
1.  In a medium sauce pan add the fresh cranberries and water and bring to a boil.  After the mixture comes to a boil, give it a stir and turn it down to a rapid simmer.  Add in the dates and apples.  Rapid simmer for about 10 minutes stirring frequently.  
2.  After 10 minutes it should look fairly thick and the cranberries should all be cooked down.  At this point add in the honey (or sweetener of choice), turn down heat to a soft simmer for about 5 minutes, stirring frequently.
3.  Turn off heat and add in the stevia.  Stir.  Allow mixture to cool before serving.  Total cook time is around 20 - 25 minutes.  
Serves 6 to 8 (depending on serving size). 

20 comments:

  1. This made my Monday! Thanks :)

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  2. Well that looks delicious and oh so pretty too ;D

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    1. Thank you lovely Ella. I just LOVE the color too. So pretty. :-)

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  3. I'm glad you posted this! I just volunteered to make REAL cranberry sauce for TG because I can't stand the canned shaped glob that often shows up on the table.

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    1. Hey Sarah,

      Let me know how it turns out. I can tell you it will be much better than that canned stuff. Blah. I can barely choke that stuff down. Enjoy and have fun. If he is used to super sweet stuff and traditional white sugar, this may be a little tart for him. Just add in a little extra stevia (if you are going for cane-sugar free...which I highly recommend). Ethan LOVES it (so does Sky).

      Hope you're well.

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  4. I LOVE adding apples in with my cranberries to make a jam. I add chia seeds to gel the mixture up a little more. I've been craving cranberries lately...I think it's time to make a batch of jam! Your version looks delicious Amber!

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    1. I'm with ya girl. Hope you enjoy it.

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  5. Mmm - this sounds good and I love that you sweeten it with honey! I would love to have you share this on Thursday at Tasty Traditions

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    1. My pleasure. Thank you for hosting. :-)

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  6. Do you see a reason as to why this has to be heated? I was thinking of making it raw.

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    1. Hi Amie,

      Give it a try raw and let me know how it turns out! :-) Thanks.

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  7. That's so great. I'm hosting thanks giving dinner and I'm absolutely making this! Bookmarked.

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  8. Oooo yum yum yum! I'm making this for sure! Thanks so much for sharing at last week's Meatless Monday :)

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  9. hey AMber! sorry I've been MIA lately! this sounds so delicious!! perfect timing for thanksgiving. i'm busy planning the SCD T-giving fare lol...hope you're having a great week! hugs!

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    Replies
    1. Hey girl. No worries. Hope all is well and you're enjoying your October so far. xoxo

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