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Cranberry Sauce with Apple and Pear

With Thanksgiving and the holidays approaching, I wanted to share a cranberry sauce I’ve been making for years.  It’s simple and quick to make.

This cranberry sauce has a great flavor without needing much sugar at all, as the apples and pears reduce the tartness and give this side dish a great apple sauce texture.  If you have a child that likes smooth sauces, you can blend it in the food processor after it’s finished cooking–although I never do.

GFCF/SCD/GAPS/LOD Diet Compliant

3 apples, peeled, cored and chopped

3 pears, peeled, cored and chopped

1 package of frozen or fresh cranberries (12 oz)

Splash of orange juice (1-2 oz)

½-1 Tablespoon maple syrup (or honey on SCD/GAPS)

Place apples, pears, cranberries, and orange juice in pot.  Turn heat to low and simmer for 25 minutes.  Once cranberries have popped and sauce is cooked down, add maple syrup to taste.

My preference is a sweet-sour blend, not too sweet, just enough maple to take away the strong tart flavor—the amount of sweetener will depend on the type of apples you use, and how you like it.  Serve any temperature you like.

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