When someone mentions Thanksgiving meals, usually the thought of Turkey, rolls, green beans, sweet potatoes, stuffing and cranberry sauce are a few things that come to mind. Then after the lull of turkey settles in the stomach, a plate of pumpkin pie is accompanied by a dollop of whip cream to complete the Thanksgiving meal.
However, this is not the absolute way that the Thanksgiving menu must be followed. Everyday more people are becoming aware that they have food sensitivity. A year ago I was one of those individuals who discovered gluten sensitivity and then more recently corn. It has altered the way I eat and I have learned how to alter recipes to adapt and maintain my love for food. One of those recipes is a cranberry dessert called cranberry delight.
6 cups of fresh cranberries
1 cup of Agave sweetener
1 cup pecans or walnuts
5 pitted dates
1 Tbsp Olive Oil
¼ tsp Sea salt
1 Tbsp of Orange, Lemon or Lime Zest
Process dates and nuts until coarsely grounded then add oil and salt until mixture forms a ball. Press mixture forming a crust into an 8×8 inch greased baking dish. Bake at 350 degrees for 8-12 minutes until lightly brown. Put 4 cups of cranberries, agave and zest in a pot, bring to a boil, cover and reduce to a simmer for 10-15 minutes until cranberries start to dissolve. Then add remaining cranberries, cook an additional 5 minutes. Remove mixture from the stove and allow cooling for 10 minutes. Pour the cranberry mixture over nut crust. Allow to cool for approximately 60-90 minutes and then serve.