Wednesday, November 14, 2012

Lightened-Up Cranberry Sauce

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Every Thanksgiving we have canned cranberry sauce. Not the cranberry sauce where you can make out the shapes of the whole cranberries either. The cranberry sauce that comes crammed in a can that you have to run a knife around the edge to remove. Or even resort to continually banging on the end until you hear the big "sluuuuuuuurp" of it slowly pouring out. That cranberry sauce is my favorite.
If you want to go the homemade route this year, this easy and low-calorie cranberry sauce is the way to go. Since I use Splenda in place of white sugar, the caloric count is already cut in (more than) half. I love the combination of sweet and tangy that the fresh cranberry and sugar mixture create, but there are many other add-ins you can mix in if you're feeling it. Brown sugar and cinnamon are great additions. Orange zest, allspice or nutmeg can also add some amazing flavor. It really just depends on what you and your guests prefer. Enjoy!

P.S. I also used the leftover cranberry sauce for a great post-Thanksgiving recipe that I'll show you next Friday!

Printable Recipe


  • 1 cup Splenda sugar
  • 1 cup water
  • 3 cups (1 12-oz. package) fresh cranberries
  • Optional add-ins: Brown sugar, cinnamon, orange zest, allspice, nutmeg

Wash cranberries thoroughly.

In a saucepan, bring water and sugar to a boil. Stir to dissolve sugar. Add cranberries and return to a boil. Allow to boil for 5-10 minutes or until most of the cranberries burst. Remove from heat and cool to room temperature. Refrigerate until ready to serve. 

If you want to change the flavor, you can add some brown sugar and cinnamon to the cranberries while they are cooking. Orange zest is also a great compliment. Allspice and nutmeg are also great spices to add. Personally, I prefer the prominent sweet and tangy flavors of the cranberry/sugar combination, so I don't tamper with them.

Source: SK Original

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