I always loved cranberry sauce in the fall as a kid! Except I somehow loved the canned gelatinized canned cranberry stuff. It must have been the texture. My palate wasn’t as refined before my teenage years! Also, no judgement if you still like that – I’ve just moved on! Still, I have always loved tart and sweet flavors together and this dish certainly emulates that. Keeping it a touch more tart, but still balanced with natural sweetness, I’ve created this refined sugar free cranberry sauce!
Naturally Sweet, Refined Sugar Free Cranberry Sauce
You know I’m a proponent of intuitive eating and if there’s any time to enjoy whatever you want, it’s a holiday. Still, my intuition always brings me back to nature’s flavors – which include delicious sweetness! Plus, with Thanksgiving being a family affair, keeping the added sugar down and nutrients up may benefit family members trying to control their blood sugar.
This refined sugar free cranberry sauce is cooked with orange juice and sweetened with pure maple syrup. I also use cinnamon, but you can always add pumpkin pie spice or mulling spices, too.
A Super Simple Thanksgiving Side
Since you barely even have to stir it once the ingredients are in, just set a timer and get some other dishes made in the kitchen at the same time! Below you can see the cranberries and OJ about halfway through the cooking process, right after the berries have burst. It only takes another 10-15 from there at a simmer, until you have a warming delicious sauce to add to all your fall dishes!
Aside from being a classic Thanksgiving side dish that pairs nicely with any fall meal, cranberry sauce goes great on sandwiches or in your morning oatmeal or yogurt bowl. It’s also delicious as a topping for savory appetizers like crostini or baked brie.
Refined Sugar Free Cranberry Sauce
- 16 ounces fresh cranberries
- 1 cup orange juice
- 2 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- Place cranberries and orange juice in a medium stockpot and bring to a boil, covered.
- Reduce heat to medium for an additional 5 minutes, or until all cranberries burst. You can press them with a wooden spoon or silicone spatula after 5 minutes to speed this process.
- Add maple syrup, salt, and spices.
- Stir well before reducing to a simmer and cook an additional 10 minutes with lid tilted.
- May be refrigerated in a sealed container for up to one week.