Can I use fresh or frozen cranberries for this recipe?

You can use either fresh or frozen cranberries for this healthy cranberry sauce recipe. Both work well, so use what's most convenient for you. If using frozen cranberries, there's no need to thaw them before cooking.

How long can I store this cranberry sauce?

You can store this healthy cranberry sauce in an airtight container in the refrigerator for up to one week. If you want to keep it longer, you can freeze it for up to 2-3 months. Just make sure to allow it to cool completely before freezing.

Can I make this sauce ahead of time?

This cranberry sauce is a great make-ahead dish for holidays. You can prepare it for a few days before storing it in the refrigerator until you're ready to serve. It actually tends to taste even better after the flavors have had time to meld.

Healthy Cranberry Sauce with Maple Syrup

Description

Healthy cranberry sauce is not just for the holidays. Its versatility makes it a perfect companion for various dishes. This recipe is not only plant-based but also gluten-free and refined sugar-free, making it suitable for a wide range of dietary lifestyles.

Ingredients

Units Scale

1 shallot, minced
1 tablespoon of olive oil
12 ounces fresh cranberries (one bag or ~ 3 cups)
1 sprig of thyme
1/4-1/2 cup pure maple syrup
1/2 cup water
zest of 1/2 an orange (~1 teaspoon)
1 tablespoon fresh orange juice (juice from 1/2 an orange)
1 tsp vanilla extract
a pinch of salt

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Instructions

Preparation: Rinse the cranberries and discard any soft or discolored ones. Grate the zest from the orange.
Saute: Begin by sauteeing the shallots in olive oil over medium heat for two minutes.
Cooking the Cranberries: Add the cranberries, sprig of thyme, maple syrup, orange juice, and water. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Add Flavors: Stir in the orange zest and a pinch of salt. If you like your cranberry sauce a bit tangier, you can also add a bit of a squeeze of lemon at this point.
Simmer: Let the cranberries simmer for about 10-15 minutes, stirring occasionally. As they cook, the cranberries will pop and release their pectin, which helps thicken the sauce. The sauce will continue to thicken as it cools.
Final Touch: Once the sauce has reached your desired consistency and the cranberries have mostly broken down, remove from heat. Stir in the vanilla extract if using.
Cool and Serve: Allow the cranberry sauce to cool for a bit before transferring it to a bowl. It can be served warm or refrigerated and served chilled, depending on your preference.

Notes

Adjust the taste to your preference. Add more sweetener if you like it less tart.

Nutritional profile is only an estimate.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: condiment
Method: stove top
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 175
Sugar: 37.1 g
Sodium: 294.8 mg
Fat: 2.2 g
Carbohydrates: 42.4 g
Protein: 0.1 g
Cholesterol: 0 mg