Making your own whole cranberry sauce is super easy and so worth it. Whole, juicy cranberries! Jazzy orange zest! A hint of cinnamon and spice! It isn’t shaped like a can! It only takes 25 minutes from start to finish, and it’s pretty close to effortless. Thanksgiving needs more dishes like this!
Because I don’t want to be juggling a dozen cooking projects on Thanksgiving morning, I like to make my cranberry sauce a few days ahead of time. It’s so easy and chill to make, and it fills the house with a wonderful orange and cranberry scent that relaxes me and gets me in a festive mood. I made the batch in the pics last night, and now it’s resting in the fridge in a plastic container until the big day. I like feeling that I’ve already got a jump on my Thanksgiving cooking, even though this cranberry sauce is so easy to make it’s more like pleasure cooking than getting ready for a big holiday cooking.
Cranberry sauce is naturally vegan, low sodium, fat free and high in fiber and Vitamin C, so it comes to the table in pretty healthy shape. The only drawback is a lot of sweetness is needed to counter the tartness of the cranberries. You can use sugar, a combination of sugar and an alternative sweetener, or just alternative sweetener. If you sweeten your sauce with only sucralose or Stevia In The Raw, you’ll save a huge amount of calories (yay) but if you’re sensitive to the alternative sweetener aftertaste, it does come through a little (boo). I like to use a combination, so I cut some calories and sugar without effecting the taste. In other words, use 3/4 cup of whatever sweeteners work for you.
Quick and Easy Cranberry Sauce
makes almost two cups of sauce, or five servings
12 oz. bag fresh cranberries
1/4 cup brown sugar
1/4 cup sugar
1/4 cup Stevia In The Raw (or substitute your sweetener of choice)
zest of an orange (about a tablespoon)
1/4 tsp cinnamon
dash each nutmeg and clove
1/2 cup water
1. Combine everything in a saucepan over medium heat. Cook for about 20 minutes, stirring occasionally. As everything cooks together, the berries will begin to pop, making the magic that is cranberry sauce happen. Once the sauce is cooked and cooled, you can store it in a plastic container in the fridge for 3-4 days.
Per serving, 112g: 99 calories (1 calorie from fat); 0.1g fat (0%)(0g sat, 0g trans); 0mg cholesterol (0%); 4mg sodium (0%); 25.8g carbohydrates (9%); 3.3g fiber (13%); 0.3g protein; Vitamin A 1%; Calcium 2%; Vitamin C 18%; Iron 1%