Embellish any holiday dish with a ruby-red dollop of this classic tart and tangy sauce. Feel free to dress it up with a little orange zest, a squeeze of orange juice, a cinnamon stick, or a pinch of allspice. It’s also surprisingly good stirred into nonfat yogurt for a fruity breakfast treat. Cranberry sauce can be made up to 1 week before serving.
Prep: 5 mins
Cook: 15 mins
Yields: 16 servings
12 OZ fresh or frozen cranberries
1 CUP frozen apple juice concentrate
1/4 TEASPOON fine sea salt - optional
A FEW DROPS liquid stevia
1Sort through cranberries and discard any that are soft, brown, or shriveled.
2In a small saucepan over medium heat, combine cranberries, apple juice concentrate, and salt, if using.
3Bring to a simmer.
4Cook, stirring frequently until berries have burst and sauce is thickened, about 15 minutes.
5Remove from heat.
6Briskly stir or mash the cranberries to desired texture.
7Let cool, then taste and add a few drops of stevia if additional sweetness is needed.