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I’ve always thought that homemade versions of classic recipes taste much better than store-bought versions, and cranberry sauce is a perfect example of this. Although I loved the canned jellied cranberry sauce that we always ate on Thanksgiving when I was young, after I tried making cranberry sauce from scratch one year, I was hooked.
Now I have a whole list of re-invented, healthier recipes for the holidays, most of which call for real food ingredients, little prep, and a lot less sugar.
Naturally Sweetened Cranberry Sauce
Most homemade cranberry sauce recipes call for a lot of sugar… enough that I’d classify cranberry sauce a dessert and not a side dish!
For those who haven’t tried them, plain cranberries are very tart, so I wasn’t sure how much it would be possible to reduce the sugar and still have an enjoyable sauce. I shouldn’t have worried, because unrefined natural sweeteners (honey) and delicious applesauce filled in the gaps.
This recipe still has more natural sugars than we normally eat, but is a much healthier option than the ones that actually contain refined sugar and is a delicious treat for Thanksgiving dinner.
Cranberry Sauce Recipe
A homemade alternative to store-bought cranberry sauce with delicious hints of pineapple and orange to complement the flavor!
Put cranberries, pineapple juice, applesauce and water in a sauce pan and and bring to a boil.
Reduce to medium heat and stir constantly until the cranberries start to explode (about 10-15 minutes).
Reduce to a simmer and add the juice and zest to the cranberry mixture.
Simmer 10-15 minutes and remove from heat.
Cool completely and store in fridge at least 4 hours but preferably overnight before serving.
Serving: 1/2 cup | Calories: 98kcal | Carbohydrates: 21.2g | Protein: 0.3g | Fat: 0.1g | Sodium: 2mg | Fiber: 3.7g | Sugar: 14.9g
Do you eat cranberry sauce? What foods do you always have at Thanksgiving? Share below!