Are the holidays complete without cranberry sauce? I have to admit it’s a favorite of mine- jellied of course. Growing up, I loved slicing it up and plopping it next to the mashed potatoes so a little of the gravy would make its way to the crimson red disc. It was not only pretty but delicious.
The sweet and tart notes make it a wonderful way to cut through all the rich dishes that are normally served this time of year. I love the brightness it gives. It is sweet but also gives you that puckery oomph at the end. Perfection. Yes, cranberry sauce normally has a lot of sugar added to it (not to mention food coloring), but a sugar spike doesn’t always have to be the case. There are various ways to sweeten it up that has nothing to do with cane sugar. Instead of making a sauce with inflammatory ingredients like added sugars and colors, this recipe is actually very healing. It uses monkfruit to add sweetness without the insulin spike, and not only does the bone broth add lots of delicious flavor to the sauce but both bone broth and gelatin help with gut health – necessary to ensure bacteria and foreign substances do not leak through the gut lining into the blood stream to cause inflammation and food sensitivities.
For those of you like me who just HAVE to have cranberry sauce in all its cylindrical, jiggly glory I got you covered. Wash an empty can out very well and voila you have your mold, complete with ridges just like the store-bought one – but with a lot more flavor and character. All you have to do is slice away.
8 oz. fresh cranberries (frozen can be used if needed): antioxidants galore;
¼- ½ cup monk fruit/erythritol sweetener (or sweetener of choice) divided**: has been shown to not affect blood sugar levels;
½ cup of bone broth: rich in amino acids, wonderful to reduce inflammation;
2 tsp gelatin (I used collagen gelatin): protein, protein, protein.
1 tsp warm water;
1 aluminum can, washed and dried.
Pour cranberries, sweetener, and broth into saucepan and simmer on medium high until cranberries begin to pop, about 5 minutes.
Smash cranberries slightly. Sauce should be smooth with a few cranberry chunks swimming around (for a really smooth sauce strain through a mess strainer). Meanwhile in a small bowl or cup, mix gelatin with water. Stir to dissolve and let sit for 1-2 minutes to bloom. Add gelatin mixture to sauce and bring to a boil. Let thicken for 2-3 minutes. If using cylinder mold (aka recycled can), pour into mold and top with wax paper or plastic wrap.
Otherwise, pour into a container with a lid. Place in refrigerator to cool for at least 3 hours. To unmold: run knife around the edge of the sauce, turn upside down, and with a can opener remove the lid. Cranberry may need a little push to come out onto a plate.