Cranberry sauce was a staple at our Thanksgiving table when I was a kid, though it usually came out of a can. One day when I was a little older, I read the ingredients on the can and found out it had about 1 cup of sugar in it. I nearly fell over. That’s when my mom and I decided to start making it from scratch with stevia. I couldn’t believe how delicious and healthy it was.
I hope you enjoy the recipe as much as I do. Keep in mind that this is not as sweet as store versions. So at the end of cooking, feel free to add extra stevia if needed.
Ingredients
- 1 bag fresh cranberries
- 1 cup water
- Juice and zest from one large orange
- ¼ teaspoon fresh grated ginger
- ½ teaspoon Kal stevia
Instructions
- Put cranberries, juice of the orange, and water in a saucepan and bring to a boil.
- Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
- Reduce to a simmer. Add the zest of the orange, grated ginger and stevia over the cranberry mixture.
- Simmer covered for another 10-15 minutes and remove from heat.
- Cool completely and store in fridge at least 2 hours but preferably overnight before serving.
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