Cranberry sauce is such an essential part of a holiday dinner, but the additives and sugar from the store-bought versions of days past have no part on our table. Instead, I make my own, using only fruit, seasonings, honey for refined-sugar-free sweetness, and a healthy gelatin alternative.

This recipe yields 14 servings

INGREDIENTS

20 ounces frozen or fresh cranberries
¼ cup water
1 orange juiced and grated for zest
¾ cup honey
1-½ teaspoons Vital Proteins beef gelatin
¼ teaspoon salt
1 teaspoon vanilla
¼ teaspoon coriander or cinnamon (optional)

20 ounces frozen or fresh cranberries
60 ml water
1 orange juiced and grated for zest
180 ml honey
1-½ teaspoons Vital Proteins beef gelatin
¼ teaspoon salt
1 teaspoon vanilla
¼ teaspoon coriander or cinnamon (optional)

DIRECTIONS

Add berries, water, and orange zest to a pot. Cover and cook on medium until berries start to soften and release their water.
Mash the mixture with a masher or fork.
Add 1 tablespoon orange juice and ¾ cup / 180 ml of honey.
Bring mixture to a boil over medium heat.
Add gelatin and stir into mixture. Continue cooking until it thickens.
Once the mixture has thickened a fair amount, pour it into a blender. Add salt, vanilla, and coriander or cinnamon (if desired). Blend on high for about 30 seconds to pulverize the cranberry seeds.
Pour mixture back into pan and continue boiling, stirring frequently, especially as it gets closer to done. Keep an eye on it during this step because the sugar from the honey will start to foam and the liquid can boil over the sides very quickly.
Cook until you can run a spatula across the bottom of the pan and it takes a few seconds to go back into place.
Remove from heat and pour into a heat-proof container.
Chill in the refrigerator until you are ready to serve.