Cranberry Sauce with Dried Cranberries - Now with a Low Sugar Option!

dried cranberries

🥗Healthier: unsweetened dried cranberries

💰Cheaper: raisins

Unsweetened dried cranberries have less sugar, while raisins are often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

orange juice

🥗Healthier: fresh squeezed orange juice

💰Cheaper: canned orange juice

Fresh squeezed is healthier, while canned is usually cheaper.

cinnamon

🥗Healthier: cinnamon extract

💰Cheaper: pumpkin pie spice

Cinnamon extract is more concentrated, while pumpkin pie spice can be a cheaper blend.

Zest the orange using a microplane, avoiding the white part to prevent bitterness.

Cut the zested orange in half and juice it using a juicer.

In a pan, combine cranberry juice, orange juice, dried cranberries, orange zest, sweetener, and a dash of salt.

Heat the mixture until it reaches a boil, then reduce the heat and let it simmer for 5 to 8 minutes.

While simmering, prepare a cornstarch slurry by mixing cornstarch with water until dissolved.

After 5 to 8 minutes, check the cranberries; they should be plump and not wrinkly.

Add the cornstarch slurry to the pan and stir to thicken the sauce, adjusting the amount if necessary based on liquid evaporation.

Taste the sauce and adjust sweetness if needed, then remove from heat.

Transfer the sauce to a serving dish and refrigerate until ready to serve, or serve warm immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary