Low-Sugar Cranberry Sauce (Naturally-Sweetened!)
This Low Sugar Cranberry Sauce is naturally sweetened with apples and maple syrup for a bright, tangy, and festive holiday side. With cozy citrus spice and a make-ahead bonus, it’s the perfect way to lighten up your Thanksgiving or Christmas table — no refined sugar or artificial sweeteners needed.
Ingredients
- 2 cups fresh whole cranberries
- 2 cups peeled and chopped apples such as Fuji, HoneyCrisp, or Cosmic Crisp
- 3 large (3x2-inch pieces) orange zest
- ½ cup orange juice
- ⅓ cup maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ginger powder
- 1 pinch salt
Instructions
- Add the cranberries, apple chunks, and orange zest to a food processor and blend until it has the texture of coarse sand.
- Pour the fruit mixture into a medium-sized saucepan. Add the orange juice, maple syrup, cinnamon, ginger, and salt. Stir until combined.
- Bring the sauce to a simmer over medium-high heat.
- Reduce the heat to medium-low and simmer for 20-25 minutes, stirring regularly, or until the sauce has thickened and turned a deep red color.
- Cool the cranberry sauce to room temperature, then serve or cover and refrigerate for up to 3 days before serving.
Notes
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 7 days.
- Freezing: Once cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. Defrost overnight in the fridge until thawed.
- Simmer to your perfect consistency — For a thicker, jam-like sauce, let it cook a few extra minutes. For a looser, spoonable texture, reduce the simmering time slightly.
- Stir regularly — Cranberries cook quickly and can scorch at the bottom of the pot, so give the sauce a gentle stir every few minutes for even cooking.
- Adjust the sweetness — Taste before cooling and add an extra drizzle of maple syrup if you like it a touch sweeter. The natural tartness will mellow as it cools.
- Keep the heat low — If the sauce starts to pop or splatter, lower the burner to maintain a gentle simmer. You want slow, steady bubbles — not a boil.
- Make it ahead — This low-sugar cranberry sauce actually tastes even better after a day or two in the fridge as the flavors deepen and meld — plus, it’s one less thing to worry about on the big day.
Nutrition
Serving: 1gCalories: 72kcalCarbohydrates: 18gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 7mgPotassium: 117mgFiber: 2gSugar: 14gVitamin A: 65IUVitamin C: 13mgCalcium: 22mgIron: 0.2mg
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