Every year for the holidays I try and remake the old classic … my most favoritist holiday food … the cranberry sauce. There is just something so devilishly delicious about the canned-jellied cranberry sauce that just makes me happy. Probably all the sugar they put in it. But, I remake it so I don’t feel so guilty when I devour the entire dish full of it in one sitting … yes, it happens every year. This years version is great for someone trying to stay on the Elimination Diet! Vegan, gluten-free, and refined-sugar free Cranberry Strawberry Sauce.

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Oh gosh, this one was so good. I say was, because it didn’t last long – barely long enough to set! The strawberries added an extra boost of sweetness that cranberries inherently do not have. The maple syrup, while normally super-sweet did not add too much sweetness, so it was wonderfully tart but smelling and tasting like a good strawberry jam. The tart and sweet will always win in my book, and this recipe will definitely be making it to the Christmas table. And making any type of sauce or jam or jelly is just super easy, so please give it a try. No matter how much I love that canned cranberry sauce, the homemade kind is always one million times better. And adding other fruits to it gives it a more classy feel.

Both the cranberries and the strawberries were frozen and I didn’t even bother to defrost them. Dump all the frozen berries into a pot and turn to medium heat. Squeeze in the lemon juice and let the berries warm up and start giving off their juices. Stir to make sure the strawberries defrost at the same rate as the cranberries. Once the crans start popping get your masher out and gently start breaking up the strawberries. Once those strawberries are defrosted add the pectin and stir really good to make sure it’s all dissolved then add the maple syrup. Bring to a boil while mashing away – carefully because jams like to spit. Then carefully spoon or poor into containers. Let cool then place in the fridge to jell.

Cranberry Strawberry Sauce,

1 Bag Fresh Cranberries, frozen
1 Bag Strawberries, frozen
1 Lemon, juiced
1 1/2 Tbsp Pectin
1/3 C 100% Pure Maple Syrup

1. Dump all berries into a medium-size pot and set to medium heat.
2. Squeeze the lemon juice into the pot and stir.
3. Once cranberries start to pop, gently stir and mash fruit.
4. When berries are defrosted dump in the pectin and stir to dissolve.
5. Pour in maple syrup and bring to a boil. Stir and mash really well about one minute.
6. Carefully spoon or pour sauce into bowls or containers.
7. Let cool about 10-20 minutes then place in the fridge to jell.
8. Enjoy!