Refined Sugar-Free Cranberry Sauce is the perfect accompaniment to chicken or turkey, as a matter of fact, it is perfect to add to any Thanksgiving table.
Needless to say, I have never really liked eating the same thing time and time again. My family can ask for something and I’ll say “We just had that.” They are like four to 6 months ago doesn’t count. To me it does. I love variety and being in my kitchen creating new recipes. First I have to decide on what protein we are going to have. Sometimes an idea hangs out for a couple of months or a couple of weeks in my brain before it actually comes to fruition. Honestly, I won’t lie it doesn’t always turn out. This recipe just came together and it works. My son said you should put this on your blog. I hope you like it as much as my family did.
I made this cranberry sauce on Thanksgiving of the year I went refined sugar-free. Incredibly, I have been able to find monk fruit sweetener at a couple of local stores as well. Use in my Gluten-Free Cranberry Pumpkin Tier Cake.
Recipe Notes:
Subsequently, this recipe can be made to be somewhat chunky or it can be placed over a fine sieve mesh and strain through using a spatula. If using frozen cranberries it
Refined Sugar-Free Cranberry Sauce
Ingredients:
- 1 cup fresh or frozen cranberries
- 1/2 cup monk fruit sweetener
- 1 cup of water
- 1/4 teaspoon vanilla
Directions:
Place frozen cranberries into a pot with the sugar, water, and vanilla.
Bring to a boil and cook for 5 minutes. After 5 minute mash 1/2 the berries using a potato masher or the back of a spoon. Cook 5 more minutes or until desired consistency. 
Or run through a fine sieve mesh and strain through with a spatula. 
Remove from heat allow to cool. Place into a sterilized glass jar with a lid and store in the fridge for up to one month. Or use after it has cooled in my Saucy French Herbed Chicken. Makes approximately 3/4 cup. One tablespoon per serving.
Refined Sugar-Free Cranberry Sauce
Ingredients
- 1 cup fresh or frozen cranberries
- 1/2 cup monk fruit sweetener
- 1 cup of water
- 1/4 tsp pure vanilla extract
Instructions
- Place frozen cranberries into a pot with the sugar, water, and vanilla.
- Bring to a boil and cook for 5 minutes.
- After 5 minutes mash 1/2 the berries using a potato masher or the back of a spoon.
- Cook 5 more minutes or until desired consistency.
- Remove from heat allow to cool.
- Place into a sterilized glass jar with a lid and store in the fridge for up to one month.
- Or use after it has cooled in my Gluten-Free Cranberry Pumpkin Tier Cake.
- Makes approximately 3/4 cup. One tablespoon per serving.
Notes
| Nutrition Facts for Monk Fruit | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 4 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 1 mg | 0 % |
| Potassium 8 mg | 0 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 2 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
[…] strawberries and whipped cream. Sometimes I mix fresh strawberries with my lingonberry jam, or Cranberry Sauce, Roasted Strawberry Jam, Orange […]