October 5, 2010

3 Ingredient Cranberry Sauce

by IsaChandra

Serves 8

Because you really don’t need anything more than cranberries, water and some sweetener to have perfect pucker-up cranberry sauce! For those who don’t desire a big orange peel or cinnamon in their cranberry sauce. This is designed to go along with my Thanksgiving In An Hour menu, but if you’re not doing that then ignore the freezer directions and just let sauce cool in the fridge.

1 12 oz bag fresh cranberries

3/4 cup water

1/3 cup agave syrup

Place cranberries in a sauce pan with water and cover. Bring to a boil. Turn the heat off completely. Mix in agave and let sit for about 5 minutes. Cranberries should be broken down and saucy.

Transfer to a bowl and place in freezer. Stir every few minutes to get it to cool faster. Serve when cooled.

  • November 6, 2010 at 2:36 pm: Samantha Sable

    I’m not a huge fan of agave – I don’t know if it’s an allergy or a sensitivity, but every time I use it I get a burning sensation in the back of my throat. However, I’d still love to make this recipe, for a change from the canned cranberry sauce my family uses. What could I use in place of agave? Would swapping in raw sugar and increasing the water amount work?

  • November 7, 2010 at 2:14 pm: Dan

    I just toss apples, cranberries and raisin in a blender and add a little water. Works great, oh sometimes I’ll soak the raisins for a few hours to soften them up a bit.

  • November 8, 2010 at 3:08 pm: Sarah Sage

    @Samantha-I would try maple syrup.

  • November 10, 2010 at 6:50 pm: Traye Lovejoy

    There’s a great Coconut Syrup I buy at my local health food store- it’s just raw coconut, nothing else & it’s sweet& gooey & pourable just like Agave. I use that instead, it’s a few extra bucks but it’s soo yummy

  • November 15, 2010 at 4:21 am: Jeff

    @Samantha–how about brown rice syrup? My girlfriend and I have been cooking/baking with it after reading the book The Kind Diet.

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  • November 17, 2011 at 8:39 pm: Juniper Rain

    @ Samantha-Raw agave seems to not do the burning so much.

  • November 22, 2011 at 8:52 pm: dawn

    What a great recipe – I threw in the juice of one orange to substitute for part of the water. Yum. Lovely and tart. Thanks so much!

  • November 17, 2012 at 4:48 am: Michele

    I havea bag of fresh cranberries from my CSA. Could someone give me a sense of what 12 oz would look like in cups? I don’t have a kitchen scale. Thanks!!

  • October 15, 2013 at 3:34 pm: Kelsey

    Michele- its 340 g. I only know because my csa gave me a 30 oz bag that says 340 g on it.

  • April 30, 2015 at 3:39 pm: Vegan Donkey

    This recipe was so easy and good. I finished my cooking for now, but I finished up a lot of the cranberries in my freezer– I made 5 portions of this recipe, 7 times! I used agave syrup from Guatemala — I didn’t know they made it there, but it was fair trade and organic.

  • November 11, 2015 at 7:34 pm: Karen Call

    Hi Samantha Sable:

    Is the agave nectar you’re using Raw Blue Organic Agave, or is it non-organic non-raw agave? If so, there’s a huge difference between the two. I thought I hated Agave for the longest time, only because I had only had the non-organic non-raw agave. It’s very important to get it at little processed and least heat treated as possible, and without pesticides/herbicides added to the mix. This is also true for Vegan foods one might think one has an allergy to or dislikes: try organic.
    Hope this helps! With warmth, Karen

  • November 26, 2015 at 5:41 pm: Bill Bonzo

    I’ve used this one for 2 or 3 years and love it. So simple but perfect.