All-Natural Jellied Cranberry Sauce
Cranberry sauce can seem as much a staple to the Thanksgiving table as the turkey, wouldn’t you say?
But don’t be tempted to crack open a can of this holiday sauce without first taking a glance at the nutrition label.
Nine times out of ten you’ll find “high-fructose corn syrup” married alongside the plump little cranberries. And that ingredient does not deserve a spot at your table, Thanksgiving or otherwise.
For years my mom has purchased this cranberry sauce for use in her much-loved Holiday Jell-o Salad. But now she knows she doesn’t need to anymore.
She can make a jellied cranberry sauce of her own in just 10 minutes flat using this simple – and healthy – recipe.
Instead of high-fructose corn syrup, this sauce is sweetened with honey. Honey is a natural antiseptic and antibiotic, which means it supplies the boost needed for the body to avoid sickness this holiday season.
Hey, you can’t beat that!
Furthermore, this sauce is thickened with grass-fed beef gelatin.
Cranberries are naturally high in pectin, which is a gelatinous, naturally-occurring compound that can be used as a “setting agent”. But I still love the addition of gelatin in this recipe.
Beef gelatin is a wonder food, just like honey. It’s 100% protein and is invaluable for maintaining a healthy gut. Gelatin also is beneficial for joint health, helps build strong and shiny nails and hair, and can rid your body of environmental toxins.
You can read more about beef gelatin here.
Homemade cranberry sauce is incredibly easy to make and will leave you wondering why you didn’t make your own all along!
For an additional depth of flavor to the basic cranberry sauce, consider adding:
Chopped ginger root
Orange juice and/or zest
Cinnamon stick or powder
Whole or ground cloves
Grand Marnier liqueur
- 2 cups fresh cranberries
- 1 cup water, divided
- 1/2 cup honey (more or less to taste)
- 3 T. grass-fed beef gelatin
- Place cranberries and 1/2 c. water (and any optional flavorings) into a saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Meanwhile, place gelatin in a small bowl with remaining 1/2 cup water.
- Once the cranberries have burst, remove from heat and allow to cool for about 5 minutes.
- Then stir in honey & gelatin mixture and mix until all the gelatin has dissolved.
- Serve slightly cooled, until desired consistency is reached.
- Yields: 2 cups
- Optionally you can use an immersion blender to break up the cranberries more, if you prefer. I did about three quick pulses using my blender to achieve the pictured result.
- Also, this recipe produces a very firm cranberry sauce, especially if chilled. To soften, simply re-warm the sauce. If you prefer your cranberry sauce cold, use half the amount of gelatin.