I’ve never been much of a cranberry sauce person. Little did I know I just needed to make it myself and have it be a little less sweet than most. This tart red baby will make you pucker your lips in sweet, sour love.


1 package (10-12oz) fresh or frozen cranberries
1 lemon, zest and juiced
1/4 tsp coarse sea salt
7 Tbsp raw agave


Combine all ingredients in a small saucepan and cover. Turn heat to medium-low and stir occasionally until cranberries have burst. Turn heat to a simmer and cook for approx 3-5 additional minutes or until mixture has thickened. Serve warm or chilled.


-This is a cranberry sauce that leans more on the tart side. If you like a sweeter cranberry sauce, add 1-2 additional tablespoons of agave.