Welcome to Day 4 of Thanksgiving week on the blog! So, I’m highlighting a Healthier Cranberry Sauce (refined sugar free)!
Cranberry sauce adds that familiar flavor that makes its way on to every holiday table. I mean, have you ever sat down to a Thanksgiving meal without this festive condiment being served?! I have not! It feels essential, even though it’s such a simple garnish!
Infused with vanilla, cinnamon, orange zest and naturally sweetened with maple syrup, it is free of refined sugar unlike the store-bought versions! That’s why I wanted to make my own healthier version that you can feel good about. The vanilla, cinnamon and orange zest add that depth of flavor to really bring out the cranberry taste!
It’s all made in one pot and seriously fun to make because the cranberries make that popping noise when they explode open from the heat! Just combine the cranberries, maple syrup and water, and bring to a boil. Then reduce heat to simmer and add in the remaining ingredients, whisking often and allowing to thicken. This cranberry sauce is a wonderful addition to my Creamy Mashed Potatoes, my Vegan Stuffing and even as a yummy sauce alongside my Vegan Lentil Loaf!
I hope you enjoy and be sure to tag me (@theglowingfridge) in your pictures on social media!
OTHER RECIPES YOU MAY LIKE:
- Vegan Stuffing
- Thanksgiving Roasted Vegetables
- The Creamiest Vegan Mashed Potatoes
- The Easiest Vegan Gravy
- Vegan Lentil Loaf
- Roasted Sweet Potatoes with Maple Pecan Date Crumble
- Mini Vegan Pumpkin Pie Cheesecakes
Healthier Cranberry Sauce (Refined Sugar Free). Infused with vanilla, cinnamon, orange zest and sweetened with maple syrup, its free of refined sugar.
1 bag (12 ounces) of fresh cranberries
½ cup water
½ cup maple syrup
Zest of 1 orange (choose organic!)
3/4 teaspoon ground cinnamon
3/4 teaspoon vanilla extract
Rinse the cranberries well and drain any excess water.
In a medium saucepan, combine the cranberries, water and maple syrup. Over medium-high heat, bring mixture to a boil then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes. Stir in the orange zest, cinnamon and vanilla extract.
Now you can taste test! Cranberry sauce is a little tart so feel free to add a little more maple syrup if you prefer it sweeter.
As the sauce cools it will continue to thicken. It will keep in the refrigerator, covered, for 1-2 weeks.