This is a great salicylate-free alternative to cranberry sauce for those on Stage One.

Take a can of crushed pineapple-in-its-own-juice and blend until smooth with one envelope of unflavored gelatin. Heat in a saucepan, stirring, until almost boiling (well, until pretty hot — you just need to dissolve the gelatin). Refrigerate. This is foamy, and very pale yellow, a little soft, but pleasant, almost like a stiff pudding. You can use more gelatin if you want it stiffer. Use 2 cups of pineapple juice instead of crushed pineapple for a clear smooth jello-like sauce. It is sweet enough without any added sugar unless you like things REALLY sweet.


Suggestion: You can add a few tablespoon of pomegranate or beet juice to make it pink