Thanksgiving Cranberry Sauce
Prep:
|
Cook:
1½ to 2 cups (360-480 ml) sauce
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Ingredients
¾ cup unsweetened cranberries (fresh or frozen), pits removed
1 cup SCD-safe unsweetened apple juice
½ cup honey
1 cinnamon stick
¼ TBSP orange peel
¼ TBSP lemon peel
1 bay leaf
½ tsp salt
3 whole peppercorns
3 whole allspice
1 whole clove
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75 grams unsweetened cranberries (fresh or frozen), pits removed
240 ml SCD-safe unsweetened apple juice
170 grams honey
1 cinnamon stick
¼ TBSP (3.8 ml) orange peel
¼ TBSP (3.8 ml) lemon peel
1 bay leaf
½ tsp (2.5 ml) salt
3 whole peppercorns
3 whole allspice
1 whole clove
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Simmer all ingredients together in a stovetop pan until sauce thickens – this will start happening once the cranberries soften and break up. This should take about 30 minutes.
- Remove the cinnamon stick, whole cloves, and bay leaf.
- Allow to cool before using.
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Nutritional Info
Storage
Notes
This recipe is extremely flavorful. If you prefer it to be less spiced, omit or reduce some of the spices and lemon/orange peels.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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