I absolutely REFUSE to have cranberry sauce out of a can on my Thanksgiving table. Flat out will not happen. And you know what? I don’t even eat cranberry sauce! That’s how offensive I find it.
I make a version that has been a hit since I’ve made it. Everyone loves it. I don’t even eat the stuff, and I like it. And it’s super easy to boot. Certainly easier than trying to get congealed cranberry log out of a can
Holiday Cranberry Sauce
12 ounces fresh cranberries
2 medium sized Granny Smith apples
1 cup sweetener (I use Ideal which is granular)
1 cup water
(optional) dried cranberries, orange zest, pecans, cinnamon, nutmeg, allspice
Wash and pick over your cranberries. Make sure there are no stems, bad berries, or other yucky things going on
Peel and finely chop your apples. Add a dash of lemon juice so they don’t brown, and set aside.
In a medium saucepan, add in water and sweetener and bring to a boil, stirring to completely dissolve the sweetener completely. Once to a boil, add in your cranberries. Bring back up to a boil, then reduce your heat until the contents come to a simmer. Simmer over low heat until the berries burst. Once they start bursting, add in your apples and stir. **Now is the time to add in any of the optional ingredients like chopped pecans, orange zest, spices, etc** Cook for 2 more minutes until everything is nicely combined.
Remove from heat, and pour into a glass (or other heat safe) bowl. Let cool to room temperature, then wrap with plastic wrap and cool in the fridge.
This is best made the day before you plan to have it This comes out just as nice without the apples if you are looking so save more carbs. If you make this without the apples, carbs are reduced to 3.5g
Nutritional Information (at least 12 servings)
- Carbs: 6g
- Protein: 0.2g
- Fat: 0.1g
- Calories: 23