Cranberry sauce is such an integrated part of the holiday season. I don’t think I’ve ever sat down at a holiday dinner and not seen cranberry sauce of some type on the table. I’ve personally never been a huge fan of it because I always found it to be too bitter for my taste.
Although, we never had homemade cranberry sauce, we only had the unhealthy stuff from the can because my great-grandmother LOVED it. Since I’ve been trying to make healthy alternatives of all of our favorite holiday dishes, cranberry sauce has been on my list for a while.
My husband enjoys having it at the holidays but I didn’t want to serve something from a can and full of sugar. After searching for recipes and finding inspiration, this sugar free cranberry sauce recipe was born!
- 12 oz fresh or frozen cranberries
- 1 can of sliced pears chopped
- 1/2 cup pure maple syrup
- 1 cup water
- 1 tsp cinnamon
Bring all the ingredients to a boil on high heat in a medium saucepan.
Once boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens.
Smash the cranberries up to make sure it's all the right consistency.
Remove from heat and let it cool before refrigerating.
Serve chilled or room temperature.
Makes 3 1/4 cups.
Adapted from Skinnytaste
The best thing about this sugar free cranberry sauce is how sweet it is, yet it still tastes like it should. There’s no extra sugars and corn syrup, and the hint of cinnamon is the perfect touch to take it to the next level.
Have you ever tried making your own cranberry sauce? Which way do you like it best, from scratch, or jellied?