Sugar Free Cranberry Sauce. (with a secret ingredient).

by Brittany on November 18, 2012

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Each year as we gather around for the holiday meals I must admit that generally I’ve lost the thrill of excitement that once manifested in me as a child. At this point I know exactly how the mashed potatoes are going to taste, the turkey will taste like turkey and on. Its not that I don’t love these classic recipes, but my taste buds.. their bored.

When I’m hosting dinner or bring a dish to pass I love throwing in a surprise ingredient. This little extra something often gains me my favorite response ” Oh my god! This is amazing. What the heck did you put in here? I never knew this could taste so good”.

I do this often. Sometimes I share my secret ingredient, other-times I keep it to myself. Who doesn’t love being begged to bring the same dish the following year?

Last year I added some espresso grounds to my caramel frosting for a giant platter of cinnamon rolls. They were devoured. That one little added touch sent their flavor over the top.

This year- I’ll be adding some fresh ginger to my cranberry sauce. Trust me. Its surprisingly delicious.

Sugar Free Cranberry Sauce

3 1/2 cups fresh cranberries
1/2 cup water
Zest of 1 small Orange.
1/4 tsp- 1/2 Tsp. Fresh grated Ginger.
Nunatural’s Stevia to taste. 

Combine all ingredients in a sauce pan and boil gently until cranberries have popped and thickened. Add stevia until you reach the sweetness of your preferance. Start with 1/4 Tsp  of fresh ginger and give it a taste after about a few minutes of cooking- if you want more add up to 1/2 tsp. ( I prefer the whole 1/2 tsp- I love the little kick in flavor.)


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{ 10 comments… read them below or add one }

Cara November 18, 2012 at 9:28 pm

I’m with you, I love a twist on the classics! Last year I used Chinese 5-spice in my cranberry sauce.


Brittany November 18, 2012 at 9:38 pm

That sounds reallly good! I haven’t worked much with that spice- you have me wanting to pull out my penzeys bag :)


Elizabeth Good November 18, 2012 at 11:30 pm

That sounds wild Cara!


Tracey Brown November 18, 2012 at 9:38 pm

I never would have thought of adding ginger to cranberries! That sounds divine! Thank you I’ll be using your recipe :)


Christina November 18, 2012 at 9:49 pm

Sounds great! Where can I find the link to your cinnamon roll recipe from last yr?


Brittany November 18, 2012 at 10:18 pm

Its in my second cookbook (part 2) in the sweet rice flour chapter! :) Then I have two grain free recipes posted on this site as well.


Elizabeth Good November 18, 2012 at 11:48 pm

Ginger sounds perfect somehow with cranberry and orange!! And a great late autumn spice to help metabolism and immune system during the lessening light (in Northern hemisphere at least), heavier meals, & often increased social contact of the season that is starting up. Definitely want to try this one.


Barbara November 19, 2012 at 3:45 am

Another fantastic recipe! Thank you! How much stevia do you personally drop in? I’m still learning how to use stevia and I really need a little guidance. Thanks!


Brittany November 19, 2012 at 3:57 am

Start with a little and add more as needed. It all depends if you are using liquid or powder so I really can’t tell you. Give it a little taste before putting it in and you will be able to judge on the sweetness.


bitt November 21, 2012 at 4:03 am

I don’t usually do cranberry sauce but I have a bag in the freezer and I think I am going to try this. I even have orange flavored stevia! Perfect I think!


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