It’s Thanksgiving, and cranberry sauce is unavoidable. But did you know just 2 ounces of the canned stuff has 22 grams of sugar? That’s a ton of empty calories for a simple condiment! However, to NOT have cranberry sauce on Thanksgiving is like not having apple pie on Fourth of July.
But don’t worry… You can have your cranberry sauce and eat it, too — guilt-free. To help you avoid the SUPER-sugary stuff … I’m giving you an ABSOLUTELY SCRUMPTIOUS recipe for your own homemade, healthy cranberry sauce:
Ingredients (serves 10):
- 3 cups fresh cranberries (1 12-oz bag)
- 2 apples, skin on, grated (I like gala or fuji)
- 10 pitted dried dates, finely diced
- ½ cup golden raisins
- ¼ cup dried cranberries
- 2 oranges, peeled
- 1-2 cups water
- 1 teaspoon vanilla extract
- Add cranberries, apples, dried fruit and 1 cup of water to a large saucepan. Heat over low heat and let cook slowly, stirring occasionally – cranberries should pop.
- In a blender, puree the oranges, then add to the mixture. Continue to cook on low for 10 minutes. If mixture gets TOO thick, add more water, a little at a time.
- Taste for sweetness – if not sweet enough, add a little more dried fruit to the mix – raisins, cranberries, dates, cherries, and figs all work beautifully. Let cook until fruit is softened.
- Remove from heat, stir in vanilla extract, and let cool before serving.
- Enjoy! 🙂
Amy Lee, MD
Head of Nutrition
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