Whole Berry Cranberry Sauce
A twist on classic Thanksgiving cranberry sauce with far less sugar and the addition of pomegranate seeds for more flavor and texture. It takes just minutes to make and can be done 2-3 days ahead of time. Like a little zip? Add ginger, to your taste. It’s good too. This sauce is not overly sweet; just a little tart.
Servings: 6 servings
Calories: 53kcal
Equipment
- Medium saucepan about 3 quart
- Citrus juicer hand press or electric
Ingredients
- 1 large orange zest and ½ cup juice
- ¼ cup granulated monk fruit/allulose blend sugar or part sugar
- 12 ounces fresh or frozen raw cranberries washed and picked over
- ½ cup pomegranate seeds
- 2 pinches ground cinnamon or others such as allspice, nutmeg, etc
- 1 pinch sea salt
Instructions
- Zest the orange, then juice. You should get about 1 ½ – 2 teaspoons of zest and ½ a cup of juice.
- Place juice, monk fruit or sugar into a medium (3 quart) pan and melt the sugar until smooth over medium low heat, stirring. Add cranberries, bring to a boil and cover with a lid.
- Turn to medium low and cook for 5-7 minutes. Add pomegranate seeds, orange zest, salt and cinnamon. Cool and serve.
Notes
Sweetening:
If you don't like or have monk fruit, substitute with orange blossom honey or maple syrup.
The nutritional calculation is created with the monk fruit/allulose blend. If you use all or part sugar, it will change the sugar and carb count.
Spices:
For cinnamon, you can also use cinnamon sticks (2-3). Simmer with the sticks in the pan and remove them before serving.
Nutrition
Calories: 53kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Sodium: 8mg | Potassium: 135mg | Fiber: 4g | Sugar: 7g | Vitamin A: 104IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 0.2mg