Cranberry Cocktail Sauce

5 from 3 votes

This post may contain affiliate links.

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.


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

Cranberry Cocktail Sauce 1

Shrimp with Cranberry Cocktail Sauce

5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Author: Lauren Keating


  • 1 ½ cups fresh cranberries
  • ¼ cup Madhava Organic Agave Nectar Light
  • ¼ cup water
  • 2 tablespoons tomato paste
  • 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.



By on December 3rd, 2014

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

31 thoughts on “Cranberry Cocktail Sauce”

  1. 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.


Leave a Comment

Recipe Rating (Optional)

This site uses Akismet to reduce spam. Learn how your comment data is processed.