Healthy Homemade Cranberry Sauce With Orange Juice
Sweet, tart cranberries mixed with autumnal spices, vanilla, monk fruit sweetener and orange juice. Simmer until fruit cooks down into a thick sauce!
- 3.5 cups cranberries *1 package *340 grams *12 oz
- 1 medium navel orange
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- ½ cup monk fruit sweetener *or sub. regular white, refined sugar *see note below
Monk Fruit Sweetener: I like to use this sugar substitute when I make cranberry sauce! It tastes the same but contains less carbs and zero calories. You can use regular, white, refined sugar in this recipe if you prefer.
Rinse cranberries well and place them in a medium size sauce pan (no need to dry them off).
Zest and juice orange into the pan.
Add vanilla extract, ground cinnamon, ground cloves, salt and monk fruit sweetener (or sugar if preferred).
Place pan on the stovetop and turn heat to low. Mix well and cover.
Allow ingredients to simmer together for about 20 minutes, stir occasionally.
Once cranberries have cooked down into a thick sauce, remove pan from heat.
Serve warm or chill first.
Serving: 2 Tablespoons (calculated using monk fruit sweetener) | Calories: 22kcal | Carbohydrates: 13.8g | Protein: 0.2g | Fiber: 2.1g | Sugar: 2.5g