No Sugar Added Spicy Cranberry Sauce Recipes

CRANBERRY SAUCE (NO SUGAR ADDED)

Cranberry Sauce (No Sugar Added) image

My family loves this cranberry sauce. It is SO easy and has no added sugar and no artificial sweeteners so it pleases everyone! It's so versatile - you can use it as a glaze on ham or pork and as a topping for cheesecake.

Provided by MandAs

Categories Sauces

Time 15m

Yield 4-6 cups, 12 serving(s)

Number Of Ingredients 5

Ingredients

1 lb fresh cranberries
1 (12 ounce) can 100% apple juice concentrate, thawed
1 tablespoon flour
1/2 cup walnuts, chopped (optional)
1 teaspoon orange zest (optional)

Steps:

Combine cranberries, juice concentrate, and flour in a pot.
Cover and simmer 5-10 minutes on medium heat until most of the berries have burst and sauce thickens.
Stir in zest and/or walnuts and serve.

Nutrition Facts : Calories 66.9, Fat 0.2, Sodium 7.9, Carbohydrate 16.8, Fiber 1.8, Sugar 12.6, Protein 0.4

CRANBERRY SAUCE - NO SUGAR ADDED

Cranberry Sauce - No Sugar Added image

This is a great way to tailor cranberry sauce to your personal sweet/tart tastebuds. Additional options: 1. Skip the straining step if you prefer whole cranberry sauce. 2. Consider adding a tablespoon of orange zest. 3. Make the sauce thicker or thinner by adding varying amounts of cornstarch. 4. Add more sweetener if you prefer less tart. 5. Add a tablespoon or so of freshly squeezed lemon juice for a little brightness. I created this recipe so my diabetic husband wouldn't feel left out. Everyone at the table prefers it and this has become our standard.

Provided by Jennifer H @Kinepeli

Categories Fruit Sauces

Number Of Ingredients 6

Ingredients

12 ounce(s) fresh whole cranberries
1/2 cup(s) orange juice
1/2 cup(s) water
1/2 cup(s) splenda or truvia
1 tablespoon(s) cornstarch dissolved in 1/2 cup hot water
1 tablespoon(s) orange or lemon zest, freshly grated, optional

Steps:

Place first 4 ingredients in a 4 quart saucepan. Bring to a boil. Reduce heat and simmer until berries pop, about 5-7 minutes. Remove the pan from heat and let cool about 10 minutes.
Using a spatula, press the berries through a mesh strainer to remove the skin and seeds. It's easiest to do this in batches, spooning about a third of the berries into the strainer and mashing them. Scrape the skins and seeds out of the strainer and then spoon in another batch of berries. Return the strained cranberry to the saucepan.
Stir in the cornstarch mixture to the cranberry and return to a boil, stirring constantly. Add optional orange zest and/or lemon juice. Cook until thickened, about 5 minutes. Cool. Place in a resealable container and refrigerate until use.

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