RECIPE – Homemade Cranberry Sauce
This Homemade Cranberry Sauce recipe is free of refined sugar making it much healthier than the store-bought version. Plus it’s easy to make and ready to serve on your holiday table in 10 minutes!
Cuisine: American, Holidays
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 8 servings
Author: Gina Marie
1 cup Karuna Whole Plant Juice Ashitaba, Beet, & Pomegranate
1 cup coconut sugar (see notes)
1 12 ounce bag fresh cranberries
1 medium orange, juice squeezed from an orange
¼ cup apple butter
¼ teaspoon ground nutmeg
1 cinnamon stick (see notes)
1 tablespoon orange zest (optional)
Be sure to rinse the cranberries well and drain off excess water. Set aside.
Pour in Karuna Whole Plant Juice Ashitaba, Beet, & Pomegranate in a medium pot over medium-high heat. Then add coconut sugar and whisk together until sugar is dissolved in the juice for 1 minute.
Next, add in fresh cranberries, squeeze orange juice, apple butter, ground nutmeg, and 1 cinnamon stick. Simmer on low until cranberries burst and the sauce starts to thicken for 5 to 10 minutes.
Remove the pot from heat and allow to cool for 10 minutes. The sauce will thicken as it continues to cool. Taste and adjust flavors to your liking. (Keep in mind cranberries are naturally tart but you can add more coconut sugar if you like to sweeten it up).
Once cool, transfer into a glass bowl and use a Microplane Grater to grate some orange zest (optional) over your sauce.
This sauce will keep in the refrigerator, covered, for up to 2 weeks. To freeze, pack cranberry sauce in an airtight container or freezer-safe plastic bag and keep for 2 months. Defrost in the refrigerator overnight before serving.
Homemade Cranberry Sauce
Amount Per Serving (0.25 cup)
Calories from Fat 9
Saturated Fat 1g
Vitamin A 64IU
Vitamin C 16mg
* Percent Daily Values are based on a 2000 calorie diet.