Healthy Cranberry Sauce
Sweet and tangy healthy cranberry sauce made with no refined sugar, fresh cranberries, and a hint of orange will be the star of your holiday meal!
- 1 12oz bag fresh cranberries about 4 cups
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ½ cup orange juice (prepared orfresh squeezed)
- ½ cup water
- 1 tsp allspice
- Orange Zest from one orange
Rinse off the cranberries in a colander and throw out any bad ones.
Use a medium size sauce pan and pour in the orange juice, water, coconut sugar, and maple syrup.
Stir with a whisk or wooden spoon until the cranberries have split open and the sauce only has a few small lumps. This takes around 15-20 minutes. Stir frequently so they don’t burn to the pan.
Sprinkle in orange zest to taste. Add in the all spice and stir.
Let the sauce cool for 30 minutes - 1 hour before serving.
Top Tips for Making Healthy Cranberry Sauce
- The cranberries will spray as the pop from the heat. This is completely normal.
- You can swap the allspice for cinnamon or nutmeg if you want.
- Feel free to mix in any fall favorites at the end of cooking. Pecans, raisins, currants would all taste great.
- The orange zest is optional, but gives it a tasty zesty flavor.
- It’s fine to add more or less sugar depending on taste preferences.
- Use a potato masher to get a chunky cranberry sauce. If you want a super smooth, pureed consistency, just use an immersion blender once the cranberries have finished cooking!
- For a low sugar cranberry sauce, use half the sugar called for in the recipe to start, taste, and add more as needed.
- I recommend making this cranberry sauce the day before serving. It tastes even better once it has time to set!
- Recipe makes 2.25 - 2.5 cups; 1 serving is 2 tbsp of sauce
Serving: 2tbsp | Calories: 38.7kcal | Carbohydrates: 9.9g | Potassium: 41mg | Fiber: 1g | Sugar: 7.8g