Cranberry sauce is a staple at most Thanksgiving feasts. It complements the turkey with its tangy, yet sweet flavors. Some people love it, some people don’t care for it, but it’s undeniable: it completes the Turkey Day table. I wanted to recreate a version that did not contain loads of refined sugar (like typical cranberry sauce), so I researched various recipes to get an idea of how they’re usually made. I based my recipe off of this one from Wellness Mama (http://wellnessmama.com/3392/cranberry-sauce-recipe), but modified it to be Bri Healthier. If you love cranberries, this is the recipe for you!
This cranberry sauce is not your typical store-bought canned variety. It’s not made with high fructose corn syrup or any other refined sugar. It’s a bit tangier than usual cranberry sauce, since there is not a lot of added sugar. If you find it to not be sweet enough, simply add more honey or some stevia to balance out the flavors. Serve it alongside a typical cranberry sauce recipe to add a healthier option to your dinner!
- 1 12 oz bag of fresh cranberries
- 1 cup water
- 1/2 cup unsweetened applesauce
- ½ of one orange, juiced
- 1 tablespoon raw honey
- Orange zest
- Add cranberries, water, and applesauce to a saucepan. Bring to a boil.
- Turn the heat to medium and stir constantly. The cranberries will begin to explode after a few minutes.
- Juice the orange. If you don’t have a juicer, you can squeeze it with your hands, but make sure no seeds get in.
- Using a grater, zest the orange.
- Add orange juice, zest, and honey to the pot. Stir well.
- Simmer for 10 minutes and then remove from heat.
- Cool and refrigerate until ready to serve, or at least 2 hours.
- Calories: 310 in entire recipe. Per serving (with 8 servings), about 40 calories