I’ve had cranberry sauce on my mind. So I researched cranberry sauce recipes, and found that most have anywhere from ¼ to 1 ¾ cups of sugar. I like a tart cranberry sauce, one that almost makes my mouth pucker, so I developed this stevia and fruit-sweetened cranberry sauce. While it’s nicely tart, the cherries and orange juice make it quite sweet too.
This is a naturally sweetened lower-glycemic cranberry relish recipe, however I did not come up with the idea of combining cranberries and cherries myself.
I found this delightfully unique flavor combination on marthastewart.com. The cranberry sauce feature on this site has 17 fantastic cranberry sauce recipes with gorgeous photos that you may find inspiring. I did!
- 1 (8 ounce) package fresh cranberries
- 1 (10 ounce) package frozen cherries
- 1 cup freshly squeezed orange juice
- 10 drops stevia
- Place cranberries, cherries, orange juice and stevia in a saucepan
- Bring to a boil, then reduce heat
- Simmer about 20 minutes, until berries have burst and sauce has thickened
- Transfer to a bowl and serve
When I conducted a survey on twitter the other night and asked what people use to sweeten their cranberry sauce, the responses ranged from sugar to orange juice, to honey, maple syrup, apple juice and xylitol. Thanks to all of you who responded to my informal poll!
What kind of cranberry sauce do you usually make at Thanksgiving? Will you use a standard recipe this year or try something new?