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.
Course condiment, Side Dish
Keyword Cranberry, meat sauce, Thanksgiving
2 - 4 tablespoonsorganic natural sugar
1tablespoongranulated steviaor liquid drops
12ouncesfresh raw cranberrieswashed and picked over
Pinch cinnamonor more to taste
Zest the orange, then juice. You should get about 1 1/2 – 2 teaspoons of zest and 1/2 a cup of juice. Place juice, sugar and stevia 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.
For stevia, try Wholesome Sweeteners granular style or SweetLeaf powdered stevia. For the powdered, you need a bit less than the granular. Sweet Leaf makes delicious flavored stevia drops too. For cinnamon, you can also use cinnamon sticks (2-3). Simmer with the sticks in the pan and remove them before serving.