• kelseyneyman

Chia Cranberry Sauce

Updated: Nov 19, 2019




A few years ago I decided NO MORE of the canned cranberry sauce would be allowed at my Thanksgiving dinner. Seriously have you ever seen that stuff? So many people are turned off by Cranberry sauce because they think of the gelatinous maroon cylinder of jello we grew up eating... I don't blame them for not wanting to eat it!


I figured it couldn't be too hard so I looked it up on Pinterest of course and started experimenting. After a few years of experimenting I've created a recipe I love and its SO easy to make!


This year I dare you to bring this to Thanksgiving Dinner/Potluck and I bet your family/friends will be grateful they don't have to eat the canned stuff. Enjoy!


Chia Cranberry Sauce


Juice from 2 Medium Oranges
1/4 Cup Filtered Water
1 Bag Cranberries
1-2 tbsp of Coconut Sugar or Maple Syrup
1 tbsp of Chia Seeds

1. Combine all Ingredients except Chia Seeds into a pot and set it to medium/medium-high depending on your stove.

2. Once your pot starts to boil (about 5 minutes in) and the cranberries start to "pop" you will turn down heat to Medium/low and add your Chia Seeds/stir them in.

3. Let the mixture sit for 5 more minutes stirring occasionally until most of the cranberries have popped and they are able to be mashed. Depending on your preference you can mash them all up or leave a few chunky pieces. I prefer the chunky pieces personally. Place in refrigerator to cool and enjoy!

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