Making your own cranberry sauce, is fast, easy, requires 4 ingredients and 15 minutes. The result is rewarding and free from any potential allergies and sensitivities of processed, store purchased sauce. The cold, gelatinous, sugary cranberry from a can; convenient and fast, I often wonder if it’s the best thing for me. I like a small amount of sauce with thanksgiving, only because I don’t always know what’s in it and I always find it too sweet. Watching cranberry come out of the can and someone have to mash it with a spoon to make it look palatable has always given me a shudder.
I can’t stress how easy cranberry sauce is to make. I made a quick video to show you how. I substituted coconut sugar for refined sugar and the result was a slightly more caramel flavoured cranberry sauce.
Other recipes for homemade cranberry sauce call for orange juice, I am allergic to oranges, so mine is water and lemon rind. I loved it. The sweet beginning and tart finish was lovely. The caramel final flavour will be perfect with turkey or a vegan substitute of your choice for thanksgiving dinner.
Have some left over sauce and aren’t sure what to do with it? We made a cranberry sweet pecan upside down cake with cranberry sauce from this recipe, it was delightful.
Cranberry Sauce without refined sugar
- small skillet
- measuring cups
- measuring spoons
- lemon zester
- 1 ½ cups cranberries, fresh or frozen
- ¾ cup water
- ½ cup coconut sugar
- 1 tbsp lemon zest
- In a small skillet combine water, sugar and lemon zest.
- When sugar is dissolved and simmering, add cranberries.
- Bring to a boil and turn down to simmer for 15 minutes.
- Move to another container to cool.Clean your skillet as soon as you can, the sugar will dry and be hard to clean as it cools.