Do you dare? You may think it is too risky to tamper with such a mainstay of our holiday traditions. After all we only eat cranberry sauce twice a year. In my opinion, that is two times too many. I love cranberries but that jellied goo that is traditional cranberry sauce just does not do it for me, And why should it? It is just white sugar, water and cranberries.

So it is with great pleasure that I share this recipe. It is a delicious combination apple, red onion and cranberry with less sugar and more seasoning. It is absolutely yummy. It is also a great prebiotic recipe with the apple, cranberries and onions  and probiotic, with the sauerkraut and apple cider vinegar. The sauce will aid gut health and help digestion of other foods in the meal. It may seem weird to add sauerkraut but it fits right in and you will not even notice it is there. Both it and the apple cider vinegar give the sauce a little extra zing. Give it a try, if you dare.


Apple Cranberry Sauce With Sauerkraut

1 cup red onion, chopped

2 Granny Smith apple

1 tbsp butter or olive oil or coconut oil

2 cups fresh or frozen cranberries

1/2 cup maple syrup or sucanat*

1 cup vegetable or chicken broth

2 tsp dried thyme (sage can also be used)

2 tsp apple cider vinegar

Sea salt and pepper to taste

1 cup sauerkraut

Melt the butter in saucepan and add the onions. Cook over medium heat. Cut the apple into quarters and remove the core. Do not peel. Cut the apple into one inch pieces. Add the onions. When the onions are slightly translucent, add the cranberries, broth, maple syrup or sugar and thyme. Cook until the cranberries are soft and mixture thickens (about 5 minutes. Remove from the heat and add the vinegar. Transfer to a bowl. Add the sauerkraut and season with sea salt and pepper. Serve. The sauce can also be stored in the refrigerator for three days to in the freezer.

*Coconut sweetener or yellow brown sugar can be used as well. All of these sweeteners are the key to thickening the mixture.

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