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–+ servings
Honey-sweetened cranberry sauce for Full GAPS with soft burst berry pieces

Honey-Sweetened Cranberry Sauce for Full GAPS

A spoonable Full GAPS cranberry sauce made with fresh berries, raw honey and water or fresh orange juice. Naturally dairy-free and nut-free.
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Simmer Time 15 minutes
Servings: 1 batch
Course: Condiment, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces fresh cranberries rinsed; spoiled berries discarded
  • 1/2 cup filtered water or the same measured amount freshly squeezed orange juice
  • 1/2 cup raw honey starting amount; taste and add more if needed

Equipment

  • 1 Saucepan Le Creuset Artichaut 1.75-quart shown; use a larger pan for a bigger batch
  • 1 Spoon for gentle stirring
  • 1 Measuring jug and cup for liquid and starting honey amount
  • 1 Covered serving or storage container for cooled sauce

Method
 

  1. Rinse the fresh cranberries and discard spoiled berries. Measure the liquid and starting honey amount from the ingredient list.
  2. Put the cranberries and water or fresh orange juice into a saucepan. Cook over low heat until the berries begin to burst and soften. Stir gently along the bottom of the pan.
    Fresh cranberries beginning to soften in water in an Artichaut saucepan
  3. As the mixture simmers uncovered, stir in the starting honey amount. Taste a cooled spoonful and add more honey if needed. Continue until the berries are soft and the sauce begins to thicken and cling at the edges, about 10-15 minutes.
    Full GAPS cranberry sauce thickening with honey and softened berry pieces
  4. Remove from the heat and transfer to a suitable serving or storage container. The sauce thickens further as it cools. Keep covered in the refrigerator until serving.
    Honey-sweetened cranberry sauce for Full GAPS with soft burst berry pieces

Notes

Full GAPS: Use fresh cranberries, filtered water or freshly squeezed orange juice, and raw honey as the starting sweetener. Dairy-free and nut-free.
Honey: The listed amount is a starting point, not a final maximum. Taste the cooked sauce and adjust to your berries.
Timing: Simmer for 10-15 minutes. The card shows the 15-minute end of that range; preparation and cooling are extra and unmeasured.
Yield: One batch from the listed berries; the final volume depends on reduction. This is a textured berry sauce, not a strained jelly.

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