I love love cranberry sauce. Thanksgiving dinner, or any turkey dinner simply wouldn’t be the same without it. If you haven’t made cranberry sauce before and usually go for the canned stuff, you must try making it. You will be converted! Its super easy too. 15 minutes, no joke! It tastes so much better and not sickening sweet, so why not give it a whirl!
Since its sugar-free and sweetened with stevia, I load on extra and don’t feel guilty about it. I like to make a bigger batch. This recipe makes 3 cups, and I’m pretty sure it would freeze well.
This is so good, that heck, I make it again in between holidays to eat with rotisserie chicken.
I also added a hint of orange in this to cut the tartness and add a little citrus note. Adding vanilla was also a last second decision, but I really like it. Adds another dimension and only a touch was needed.
If you need another reason to make your own, canned whole cranberry sauce (per 1/4 cup) has 110 calories and 22 g of sugar! This version which I think is even tastier, is 29 calories and less than 3 g of sugar for 1/4 cup Sweet!
- 2 - 340 g or 12 oz bags fresh cranberries. (6 cups cranberries)
- 2 tsp orange zest
- Juice of 1 large navel orange (approx ¼ cup juice)
- ¼ cup + 2 Tbsp water
- ¼ tsp (or to taste) pure white stevia powder ( I use this one from NuNaturals. This is the most concentrated form of stevia. If using packets, add enough to taste)
- ½ tsp vanilla extract
- In a medium saucepan, add the cranberries, orange zest, orange juice and water.
- Cover with a lid, and heat over medium to medium high heat for about 10 minutes.
- Lift off the lid, and give the cranberries a stir with a wooden spoon, they should be sauce at this point.
- From here, add in the stevia, tasting as you go to get it to the sweetness level you want.
- Once you're happy with the level of sweetness, add the vanilla and stir.
- Allow to cool to room temp. Serve at room temp or if not using, put in an airtight container and keep in the fridge. Unused portions should freeze well.