When it comes to cranberry-flavored sauce, you can’t beat ocean spray.
But the recipe for healthy cranbery sauce is so tasty, you may have to cook it at home, too.
This recipe uses coconut oil, but you can use regular coconut oil as well, and it’s super simple.
(Plus, you’ll get more coconut oil out of the batch, too.)
Ingredients 2 tablespoons coconut oil 2 tablespoons sugar 1 tablespoon water 1 tablespoon honey 1/4 teaspoon salt 1/2 teaspoon salt, or to taste 1/8 teaspoon vanilla extract 1/3 cup unsweetened coconut milk 1 teaspoon baking soda 1/6 teaspoon ground cloves Directions Heat coconut oil in a large saucepan over medium-high heat.
Add sugar and honey and cook, stirring, until the sugar dissolves, about 5 minutes.
Add the water, and cook until the water is absorbed and the sugar is reduced by half, about 2 minutes.
Remove from heat.
Stir in the vanilla extract and salt.
Add in the coconut milk, baking soda, and cloves and cook for about 3 minutes, until it’s thickened and bubbly.
Remove the coconut from the pan.
Set the mixture aside.
Whisk together the coconut oil and sugar, and mix with a fork.
Heat the coconut sauce in a small saucepan until the mixture starts to bubble, about 3 to 5 minutes, stirring constantly.
Add salt, and stir until the sauce is well combined.
If it looks too thick, add more water.
If not, add some honey.
If the sauce still doesn’t taste as thick as you’d like, stir it in with your fingers.
If you don’t have a hand blender, you might need to use a food processor or blender.
Taste the sauce.
If there are any flavorings left, add them.
Taste again, and if you think you might like them, add in more water if necessary.
If that still doesn.
Turn off the heat and stir in the dry ingredients.
Add remaining dry ingredients and stir again.
Add more coconut milk if needed.
Taste and adjust if needed, if needed more coconut, if necessary salt.
Serve the cranberry mixture over ice cream, ice cream topping, or as a dipping sauce.
Recipe Notes This recipe makes about 2 cups of sauce.
For this recipe, I used about 2 1/ 2 cups, so you could easily make this into 8 cups of creamy cranberry goodness.
If your sauce has more of a coconut flavor, add it as well.
This sauce also freezes well.