7-ingredients, healthy with no refined sugar!
I was 30-years old before I figured out that Cranberry Sauce did not have ridges on the side from being in a can and it wasn’t supposed to slide around the plate as it was passed around the Thanksgiving table, LOL. I was at a boyfriend’s house for Thanksgiving, when this weird red concoction in a bowl claiming to be “Cranberry Sauce” was passed to me.
Lacking a poker face, I automatically scrunched my nose like “WTF is this?” My boyfriend smirked, kicked me under the table – and whispered that his mom started making “real” cranberry sauce the year before – try it. It was delicious, I had to admit.
This simple, yet delicious Holiday Cranberry Sauce has no refined sugar, takes 15-minutes to make and has only 7 ingredients! You will never notice the absence of refined sugar in terms of taste, but you will feel so much better. Plus, you know you’re going to dig into all the pies later on – so, save the sugar coma for that 😉
APC Smart-Planning Tip:
Next time you’re at the grocery – buy frozen cranberries and just keep them in the freezer to use in this sauce. It’s one less thing ;-). Same goes for other non-perishables. Buy and store ahead of time.
Make cranberry sauce 2-days prior and cross it off of your list. Store in the fridge in an airtight container. It’s also good to identify the serving dish you want to use so you’re not running around at the last minute. It’s the little things that can make the difference between stressful and enjoyable!
Orange-Cranberry Sauce – Healthy & Make ahead!
Ingredients
- 1 12 oz bag of fresh or frozen cranberries
- ¼ cup orange juice, fresh squeezed
- 1 tsp orange zest
- ¾ cup apple cider
- ½ cup pure maple syrup or honey
- ¼ cup coconut sugar
- ¼ tsp ground cinnamon
- ⅛ tsp kosher salt
Instructions
- In a medium sauce-pan over medium-high heat, whisk orange juice, apple cider, maple syrup or honey, and coconut sugar until it comes to a boil. Then stir in cinnamon and salt.
- Add cranberries to your saucepan, reduce heat and let the mixture simmer uncovered for about 10-minutes or so, stirring occasionally until the cranberries start to pop. Pop.
- With a potato masher, gently smoosh the cranberries in the same saucepan (you will be simmering for another 3 minutes after smooshing). The process of smashing works to thicken the sauce. The more you smoosh, the less chunky the sauce will be so just go until it looks good to you!
- Finally – simmer for another 3 minutes, turn off the heat and leave on top of the burner to cool and thicken for 20-30 minutes. Store in an airtight container in the fridge!
