Gingerbread Pecan Butter and Cranberry Jelly Sandwich

November 29, 2018

This sandwich isn't your average PB&J at all! We combined our Gingerbread Pecan Butter (tastes like the Holidays) with a delicious cranberry-apple jam for a sandwich that tastes even more like the holidays! Plus the recipe is free of refined sugars, vegan and can be gluten-free depending on your choice of bread. You could even make it on some sweet potato toast for a paleo treat. What a fun way to spice up the lunchbox or weekend picnic!

Cranberry Jam Ingredients

6oz cranberries

1 C water

1 apple diced finely

¼ C maple syrup

4 T chia


Heat the cranberries, apple and water in a heavy bottomed sauce pan until boiling then turn to low heat and let simmer until thick, stirring occasionally and making sure to scrape the bottom of the pan. You’ll know it is ready when the sauce starts to stick to the bottom of the pan and the mixture has thickened. Do not let the mixture burn on the bottom of the pan.

Take the pan off the heat and stir in the maple syrup. Stir until mixed then put back on low heat, stirring continuously. Stir until the mixture is as thick as you’d like, or until it begins to stick to the bottom of the pan again.

Take the pan off the heat and pour the mixture into a bowl. Mix in the chia seeds thoroughly. Let set in the bowl. Mixture will thicken.


Heat about 1 teaspoon coconut oil in a skillet. Lay slices of bread in the heated coconut oil and toast until they’ve reached desired crispiness. Remove from pan. Let cool for a minute or so. Spread Gingerbread Pecan Butter on one slice and Cranberry Jam on the other slice. Combine into a sandwich.

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