When it comes to holiday appetizers, I have a soft spot for shrimp cocktail – the spicier the better! This year, I decided to give my old favorite a modern twist by making cranberry cocktail sauce. This is a sponsored post created for Madhava Sweeteners.
Madhava Natural Sweeteners recently reached out to me and asked if I would create a holiday appetizer using their organic agave nectar. I used to use agave all the time, but I’ve gotten out of the habit lately. I said yes, since I thought it would be fun to reintroduce this product to my kitchen – especially around the holidays when I try to be even more conscious of my diet. Since agave is 1.4 times sweeter than sugar, you can use less to sweeten your recipes. One serving has 60 calories, and since it’s low-glycemic so there’s no sugar crash.
Of course, coming up with an appetizer that needed a touch of sweetness wasn’t the easiest task. Almost everything I could think of involved cheese (and lot’s of it!) which isn’t exactly the healthiest option (especially since I try not to eat too much dairy in the first place.) Then I realized that cranberries and agave are a perfect match! Since agave has a neutral flavor, it balances out the berries’ tartness but still lets their flavor shine through. Doctored up with horseradish for a little kick, tomato paste to add depth, and just enough water to smooth things out a little, it makes an amazing cranberry cocktail sauce to serve with shrimp.
- 1 1/2 cups fresh cranberries
- 1/4 cup Madhava Organic Agave Nectar (Light)
- 1/4 cup water
- 2 tablespoons tomato paste
- 1/8 teaspoon salt
- 2-3 tablespoons grated horseradish
- 1 pound cooked shrimp, chilled
- 1 lemon, cut into wedges
- Add the cranberries to a medium saucepan over high Cover and cook 3 minutes, or until the cranberries begin to pop and soften.
- Transfer the cranberries to a blender. Add the agave, water, tomato paste, and salt. Blend on high until smooth. Transfer to a bowl and stir in the horseradish, to taste.
- Serve with shrimp and lemon wedges.