Cranberry Sauce -Two Ways

Love it or hate it, cranberry sauce is a quintessential element of any turkey dinner. Did you know that the average sugar content of store cranberry sauce is over 20g per 1/4 cup serving?! I checked a few popular store brands just to see what they were like, and was really surprised at my findings.
I won’t lie, the reason I loved cranberry sauce in the first place was the fact that it was like jam. Sweet, thick, and delicious. Do I dare try and compete with these high sauce standards?

Yes. Yes I do.IMG_7266

My first test at cranberry sauce was a bit complicated and time consuming, but all in all it produced a nice sauce. It was a bit soupy, however, so I made another batch and ended up combining the two to get the perfect consistency!

Thin Cranberry Sauce
Yields 1
Tart and sweet, this sauce is a great compliment to turkey dinner.
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Prep Time
5 min
Prep Time
5 min
  1. 1/2 cup 100% pure cranberry juice
  2. 2 cups cold water
  3. 8 tsp tapioca starch
  4. 1/2 tsp stevia powder
  5. 3 tbsp xylitol
  6. 1 package frozen cranberries
  1. In a small jar, whisk 1/2 cup water with tapioca starch to form a light paste.
  2. Combine cranberry juice and cranberries in a medium sauce pan on high heat.
  3. Bring to a boil for 10 minutes.
  4. Gradually add the starch mixture to the boiling mixture, stirring consistently.
  5. Continue to boil and reduce the cranberry sauce until it begins to thicken.
  6. Remove from heat and allow to cool in the fridge and thicken more.
Quick 'n Thick Cranberry Sauce
Yields 2
A thick, gel sauce with just enough tart and sweet balance.
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  1. 3 cups package frozen cranberries
  2. 2 tbsp xylitol
  3. 2 tsp stevia
  4. 3 tbsp water
  1. Add all ingredients to a sauce pan on medium heat, stirring often.
  2. As they heat up, the cranberries will pop open and form a gel. Keep them on the heat until they reach a desired consistency.
  3. Transfer and cool in the fridge
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