Traditional Cranberry Sauce

By robertwalker    ,   

November 17, 2016

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.

8Cover and refrigerate until needed.


Nutrition Facts

Serving Size2 Tablespoons
Sodium41 mg
Protein0 mg
Cholesterol0 mg
Sugar8 g
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Total Carbohydrates10 g
Dietary Fiber1 g

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