Cranberry Sauce Without Sugar
You have to try this cranberry sauce recipe! It’s caramelised, tangy, woody and slightly tart with a deep berry flavor along with the slight spice of heady cinnamon.
What makes it healthy is not just the omission of sugar.
Of course, cranberries and orange juice are packed with antioxidants and are good for your immune, teeth, kidneys, bladder, digestion, your heart, the prevention of stomach ulcers, cholesterol regulation and aid in the absorption of iron, for instance.
Orange juice is an excellent anti-inflammatory, as well as a powerful antioxidant.
Maple syrup has anti-diabetic, anti-cancer and antibacterial properties.
Packed with zinc, it will also support men’s reproductive health, immune health, aid cellular metabolism and protein synthesis. Skin, hair and muscles benefit from zinc.
It doesn’t stop there because cinnamon is such a wonderful anti-inflammatory and digestive aid. Did you know that just a smell of it, can boost memory and cognitive function?
Once you have served this delicious cranberry sauce at Thanksgiving, you will be reminded to serve it again and again! Enjoy!
- 13oz or 350g fresh or frozen cranberries
- Juice of 1 orange
- 1/4 cup or 60ml maple syrup
- 1 cinnamon stick
Put all the ingredients in a pot, bring to a boil, and simmer for 7-10 minutes, stirring regularly.
Add a bit of water if needed and simmer until the sauce has thickened.
Crush the cranberries with a wooden spoon as they soften. Cool down completely before serving.
Keep for up to 7 days in a tight container in the fridge.