What is Thanksgiving without the delicious cranberry sauce? I have to admit that I love the cranberry sauce from a can - what can I say, I just do! This year I am trying to avoid said jellied cranberry sauce. It is easy enough to make your own so I thought I would give it a shot this year. I used fruit juice and stevia to sweeten and was very pleased with the results. If you are looking for a cranberry sauce with no refined sugars, this is one to try.
Continue reading after the jump...
- 4 Cups of Fresh Cranberries (a 1 qt. package)
- 4 Cups of Apple Cider
- 1 Teaspoon Orange Zest
- Juice of 1 Orange
- 1 Tablespoon Stevia
- 3 Tablespoons Arrowroot Powder
- 3 Tablespoons of Water
In a saucepan on medium heat add all ingredients.
Cook for about 15 minutes. The cider will boil, the cranberries will start to pop. Give it a stir. Turn heat down to low.
Continue cooking until all cranberries are popped, thickened and the cider is reduced by about half. This will take approximately 15 more minutes. Stir with a whisk to break up any remaining cranberries.
It will start to thicken and look like the picture beneath. Turn off the heat.
In a bowl add the stevia and arrowroot.
Mix arrowroot powder with water.
Add slowly to mixture while stirring.
The mixture is going to thicken right away. Whisk it completely in.
Blend until smooth.
Place into a container of your choice and refrigerate overnight.