Cranberries are one of my favorite fruits. Blame it on growing up in Wisconsin, or maybe their tart and tangy nature, or beautiful ruby color. Whatever the case may be, I love cranberries!
I created this sauce to go over my Vegan Pumpkin Cheesecake, but it would also work as part of your Thanksgiving feast. Traditional cranberry sauce uses loads of cane sugar. This one doesn't. I use either pure maple syrup or agave nectar to give it a little sweetness.
Serve it warm or cold, either way it is sure to please. When it is cold I like to use it as a jam to spread over toasted Hemp Bread. Mmmm, so delicious!
Update: This is a cane sugar-free sauce. It still needs quite a bit of sweetener to make it palatable and not overly tart. The sauce is still not very sweet even with this amount. There are infinite ways to make cranberry sauce. Some suggestions include adding diced pears or apples, increasing the orange juice and decreasing the sweetener, or using coconut sugar. Please read the comments below for all of the suggestions. Be creative here and try what works for you. If you come up with something great then leave your recipe in the comments section below. Enjoy!
Sugar-Free Cranberry Sauce
Spoon some of this warm sauce over slices of Vegan Pumpkin Cheesecake for Thanksgiving or Christmas. Maple syrup will lend a maple flavor to this sauce. If you would like to clearly taste the cranberry and orange flavors then use agave nectar. Another option if you do not want to use agave nectar or maple syrup is to try frozen apple juice concentrate instead. This sauce will stay fresh in a tightly sealed container for about a week in the fridge.
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 2 3/4 cups
4 cups fresh cranberries
1 1/2 cups pure maple syrup or agave nectar
1 cup freshly squeezed orange juice
1 to 2 teaspoons freshly grated orange peel
Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes while using a large spoon to mash the berries as they cook. The sauce will begin to thicken as the berries cook.
Remove from heat after the sauce is thickened and the berries are mashed. Pour into a serving bowl or store for future use. Source: www.NourishingMeals.com