VEGAN CRANBERRY SAUCE (NO REFINED SUGAR)
Easy and healthy vegan cranberry sauce! Just 3 ingredients and great for so much more than Thanksgiving. No refined sugar and only 15 minutes of prep/cook time. *See the Notes section below for flavor variations.Yield: makes about 1 ½ cups cranberry sauce; double or triple the recipe if serving more than a few people.
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Sauces
Time 20m
Number Of Ingredients 3
Steps:
- Slice a 2-inch piece of peel from the orange. Place in a small sauce pan along with the juice from the orange. Turn the stove eye to medium-high heat. Add the cranberries and maple syrup, and bring to a low boil.
- Reduce heat to a simmer. Stirring occasionally, cook until cranberries burst and the liquid thickens, about 10 to 12 minutes (takes a little longer if using frozen cranberries).
- Let the cranberry sauce cool, remove the orange peel, and refrigerate until chilled, 4 hours to overnight.
Nutrition Facts : Calories 90 kcal, Carbohydrate 24 g, Protein 0.5 g, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
SUGAR FREE CRANBERRY SAUCE
I use this for my diabetic friends who come on Thanksgiving and Christmas. I got this recipe from an Equal recipe card somewhere.
Provided by Darlene Summers
Categories Low Protein
Time 13m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine water and cranberries in a medium saucepan. Bring just to boiling; reduce heat.
- Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
- Remove from heat mash slightly.
- Stir in Equal; cover and chill.
SUGAR-FREE KETO CRANBERRY SAUCE
Steps:
- Combine the cranberries, water, erythritol, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
- Remove from heat. Stir in the vanilla extract.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SUGAR FREE SPICED CRANBERRY SAUCE
Make and share this Sugar Free Spiced Cranberry Sauce recipe from Food.com.
Provided by iching53
Categories Berries
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine juice, zest, spices and cranberries in a medium saucepan. Bring to a gentle boil stir and check often for scorching (add small amount of water if berries do not yield enough moisture) reduce heat.
- Add wine if desired simmer gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
- Remove from heat, retreive cinnamon and whole cloves from cooled mixture mash slightly.
- Stir in Equal; cover and chill.
Nutrition Facts : Calories 142.3, Fat 0.1, Sodium 1.6, Carbohydrate 33.3, Fiber 2.7, Sugar 23.9, Protein 1.1
SPICED CRANBERRY SAUCE
Make this spiced cranberry sauce to serve at your festive dinner table. It's thick and chunky like chutney - for a thinner consistency, just add 100ml water
Provided by Good Food team
Time 15m
Number Of Ingredients 5
Steps:
- Tip all the ingredients into a saucepan and bring to a gentle simmer over a low heat. Cook for 10 mins, or until the cranberries have burst and the sauce is thick, glossy and sticky.
- If you prefer a sweeter sauce, add a bit more sugar. Leave to cool. Will keep, covered, in the fridge for up to one week or frozen for two months.
Nutrition Facts : Calories 37 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein
SPICED CRANBERRY SAUCE
While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.
Nutrition Facts :
HOMEMADE CRANBERRY SAUCE
Make and share this Homemade Cranberry Sauce recipe from Food.com.
Provided by IsisShuru
Categories Sauces
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring sugar, salt, water to boil in medium pan.
- Add Cranberries and simmer until 2/3 of the berries have burst (about 5 min).
- Transfer to a bowl and cool completely.
- Will save for up to a week in fridge.
Nutrition Facts : Calories 22.1, Fat 0.1, Sodium 74.3, Carbohydrate 5.9, Fiber 2.2, Sugar 1.9, Protein 0.2
SUGAR FREE CRANBERRY SAUCE
I have not tried this recipe. I got this recipe from Bariatric Eating. Once you try this, you will make it to use as a dessert compote and topping for ricotta cheese or plain yogurt. It makes a beautiful crimson topping for my sugar free cheesecake, and is a gem of tart and sweet when a spoonful is placed on a slice of sugar free pumpkin pie. Each serving is 2 tablespoons.
Provided by internetnut
Categories Winter
Time 38m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Empty the preserves into a heavy saucepan and cook over medium low heat for 3 to 4 minutes until the preserves soften and melt. Add the cranberries and cinnamon; stirring constantly while mixture comes to a boil over medium high heat, cooking until berries begin to pop. Reduce temperature to low and simmer 15 to 20 minutes until sauce is glossy and thick - crushing the berries against the side of the pot with your wooden spoon. Stir in the Splenda and cook 5 more minutes before removing from heat to cool.
- Transfer cooled mixture to a covered bowl and chill until ready to serve.
Nutrition Facts : Calories 103.1, Fat 0.2, Sodium 1.2, Carbohydrate 37.9, Fiber 4.3, Sugar 23.9, Protein 0.4
SPICED CRANBERRY SAUCE
Make and share this Spiced Cranberry Sauce recipe from Food.com.
Provided by GaylaJ
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
- Transfer the sauce to a bowl and let cool.
- The sauce may be made 2 days in advance and kept covered and chilled.
- Serve at room temperature.
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