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Cranberry Cocktail Sauce

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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.

Cranberry-Shrimp-Cocktail-1
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.

Cranberry-Cocktail-Sauce-with-Agave

For more recipes with agave, try: Cashew-Chai French Toast Casserole // Roasted Brussels Sprouts with Cranberries

Shrimp with Cranberry Cocktail Sauce

Shrimp with Cranberry Cocktail Sauce

Yield: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 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

Instructions

  2. Add the cranberries to a medium saucepan over high Cover and cook 3 minutes, or until the cranberries begin to pop and soften.
  3. 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.
  4. Serve with shrimp and lemon wedges.

Notes

Click for Nutrition Information

© Lauren Keating
Cranberry Cocktail Sauce 1

Cranberry-Shrimp-Cocktail

 

My Cookbooks

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Comments

  1. I’m most excited to try the
    ORGANIC MAPLE CINNAMON PANCAKE SYRUP.

    Reply

  4. I would love to try their Organic Blueberry Agave Pancake Syrup! 🙂

    Reply

  6. I definitely will try the cranberry recipe because I love it with turkey etc. I would be anxious to try the OOH LA LA VANILLA ORGANIC COFFEE SYRUP. I really enjoy coffee but hesitate using flavored creamers in it all the time.

    Reply

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