Cranberry sauce is one of my favorite holiday dishes. I’ll take it any form, even the jellied canned stuff (sans high fructose corn syrup, of course). I like it straight up or flavored with orange, extra sweet or extra tart. But I really love playing with the cranberry flavor by adding spices and this year I also wanted to stick to natural sweeteners, which this recipe does through a combination of fruit and honey, making it a healthy cranberry sauce that everyone will love.
Notes on healing diets:
This recipe is AIP friendly, even if you are avoiding seed based spices because both cinnamon and cloves are not from seeds.
Because this recipe uses honey, it is SCD legal. However, that also makes it high in FODMAPs. If you need a low-FODMAP cranberry sauce, omit the apples and use maple syrup or cane sugar instead of honey.