Cranberry sauce

Cranberries are just one of those foods — you either love them or you hate them. I happen to love them, and every year when I see those bags show up in supermarkets, I feel a thrill of excitement knowing that the holidays are near. If you were lucky enough to grow up with homemade cranberry sauce, you know that the canned version is something that should be avoided at all costs. Not only is it filled with sugar and corn syrup, but as a nurse, the gelatinous blob reminds me of things that should not be spoken of at the dinner table.

My version of cranberry sauce is not only tastier — it’s healthier. It has much less sugar, and the ginger adds a bright spiciness that goes well with holiday foods. Not only is it a perfect addition to your holiday table, but I love making cream cheese cranberry toast with the leftovers. That might sound weird, but trust me, try it!

Servings: 6

Ingredients

  • 1 12-ounce bag of cranberries
  • 1/4 cup maple syrup
  • 1/4 cup baking blend with natural sweetener and sugar
  • Zest of 1 orange
  • 1 teaspoon grated fresh ginger

Directions

  1. Place all ingredients in a medium saucepan on medium heat, stirring occasionally. 
  2. Cook until reduced to a syrupy sauce. This usually takes about 30 minutes.

Nutrition Information (per serving)

  • Calories: 52
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Sodium: 1 mg
  • Total carbohydrate: 14 g
  • Dietary fiber: 0.5 g
  • Sugars: 8.3 g
  • Protein: 0 g

Contributor

Amanda Bloom, RN