Since I’m taking Thanksgiving off this year, I’ve still made it my mission to post a few recipes for those of you that are not.
Don’t get me wrong, I love love love cooking in my kitchen on the Holidays, but an amazing opportunity came up for me to dine out with the family at a local hot spot here in Austin instead, so I’m taking it!
This is the basic cranberry sauce recipe that my mother and I have made for a few years now… only with a lot less sugar involved. I subbed in stevia this time around and I was very happy with the results!
Of course, if you are looking to cut the granulated sugar out completely, you could probably sub in the remaining sugar that this recipe calls for with more sweetener of your choice. I just find that my personal preference is for some of the real deal to be involved.
My mom and I make this sauce up about 2 days ahead of time when we make it for Thanksgiving, leaving us one less thing to do on T-day!
I don’t just use cranberry sauce for turkey and stuffing either. Oh, no! I actually made this batch up to use as a ‘dip’ for a special turkey sandwich.
This would also go really nicely on a piece of toast or atop some Skinny Whole Wheat Buttermilk Pancakes in lieu of sugary syrup!
Skinny Cranberry Sauce
TheSkinnyFork.com
The Skinny:
Servings: 12 • Size: About 2 Tbsp. • Calories: 25.5 • Fat: 0 g • Carb: 6.7 g • Fiber: 0.5 g • Protein: 0 g • Sugar: 4.6 g • Sodium: 0.2 mg
Ingredients:
1 C. Orange Juice (I used Tropicana ‘Trop 50 Orange Juice’ – 50% less sugar.)
3/4 C. Sweetener (I used Stevia in the Raw.)
1/4 C. Sugar
12 Oz. Fresh Cranberries
Directions:
Combine the orange juice, sweetener and sugar into a medium pot over medium heat.
Once the sugar is all dissolved add in the cranberries.
Stir and allow to cook down for about 10 minutes.
Transfer to a bowl and allow to cool.
The sauce will be a little thinner than expected, but don’t worry it will thicken more as it cools down.
Serve once cooled.
Store any leftovers in an airtight container in the fridge for 3-5 days.