Healthy Cranberry Sauce
This Healthy Cranberry Sauce recipe is free of refined sugar making it much healthier than the store-bought version. Plus it’s easy to make and ready to serve on your holiday table in 10 minutes!
Servings 8 servings
Be sure to rinse the cranberries well and drain off excess water. Set aside.
Pour in Karuna Whole Plant Juice Ashitaba, Beet, & Pomegranate in a medium pot over medium-high heat. Then add coconut sugar and whisk together until sugar is dissolved in the juice for 1 minute.
Next, add in fresh cranberries, squeeze orange juice, Crockpot Apple Butter, ground nutmeg, and 1 cinnamon stick. Simmer on low until cranberries burst and the sauce starts to thicken for 5 to 8 minutes.
Remove the pot from heat and allow to cool for 10 minutes. The sauce will thicken as it continues to cool. Taste and adjust flavors to your liking. (Keep in mind cranberries are naturally tart but you can add more coconut sugar if you like to sweeten it up).
Once cool, transfer into a glass bowl and use a Microplane Grater to grate some orange zest (optional) over your sauce.
This sauce will keep in the refrigerator, covered, for up to 2 weeks. To freeze, pack cranberry sauce in an airtight container or freezer-safe plastic bag and keep for 2 months. Defrost in the refrigerator overnight before serving.
- JUICE: You can find Karuna in many participating retail stores throughout the nation. Please use the Store Locator to find out where they are sold in your area. If you’re unable to source this beverage, you may use water instead.
- SWEETENER: I use coconut sugar because it has a lower glycemic level. You can swap out the coconut sugar for any natural sweetener you desire. If using liquid sweetener, use ½ cup instead of 1 cup. Be sure to use Crockpot Apple Butter as it adds a level of sweetness and flavor without the need for more sugar. You could also use applesauce.
- ADDITIONS AND SUBSTITUTIONS: Instead of orange juice, feel free to try this recipe with pineapple juice! If you don’t have cinnamon sticks use ½ teaspoon of cinnamon powder. You can add a pinch of salt at a time to calm down the bitterness of the cranberry sauce.
- OPTIONAL: Orange zest is optional. I use a Microplane Grater which easily removes the zest but you can skip this step if you desire.
Serving: 0.25cup | Calories: 111kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 77mg | Fiber: 3g | Sugar: 20g | Vitamin A: 64IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg