Traditional cranberry sauce recipes typically call for 1 cup of sugar per 12 oz of cranberries. That means the bigger the batch = the more the sugar. We all know what happens when we choose foods or dishes that have too much sugar.
This cranberry sauce recipe cuts down significantly on the sugar while providing key antioxidants your body needs. It only has 82 calories per 1/4 cup serving, is fast and easy to prepare, and takes advantage of all the wonderful fall spices that we love.
Prep Time: 2 min
Cook Time: 8 min
Total Time: 10 min
Yields: 2 cups
1 (12 ounce) bag fresh cranberries
½ cup honey or maple syrup (use maple syrup if you are vegan)
½ cup water
Zest of 1 medium orange (about 1 teaspoon)
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Optional add-in: ¼ cup fresh 100% orange juice
1. Rinse the cranberries well and drain any excess water. Discard any squishy ones.
2. In a medium saucepan, combine the cranberries, honey (or maple syrup), and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5-10 minutes.
3. Remove the pot from the heat and stir in the orange zest, cinnamon, allspice, and cloves. Taste and, if the mixture is too tart (keeping
in mind that cranberry sauce should be a bit tart), add orange juice and/or or little more honey (or maple syrup).
4. The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.
Leave a comment if you can’t wait to try this!