Lately, I’ve had fresh 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. This Paleo Cranberry Cherry Sauce, however, is made with no sugar, and has only 4 ingredients! 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 just sweet enough.
This is a naturally sweetened lower-glycemic cranberry sauce 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.
Cranberry Cherry Sauce
Ingredients
- 1 8 ounce package fresh cranberries
- 1 10 ounce package frozen cherries
- 1 cup freshly squeezed orange juice
- 10 drops stevia
Instructions
- 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?
Jessica says
Excellent! I had to add a bit more sweetener (a tablespoon or two of honey) and I threw in some chopped, toasted walnuts. Easy and very good. To go with our roast. Thank you!
Karina says
This is delicious + easy to make. I used a bag of trader joes frozen very cherry berry blend and it came out great.thanks Elana!
Niki @ spilled ingredients says
We were just finalizing our grocery list pre-feast. Your take on cranberries with cherries just might get us to add cran to our Thanksgiving table for the first time. I can almost taste the cherry and citrus twists, and I think I love them.
Tess says
I make a reduction of white peach balsamic in a saucepan and then saute my cranberries in that until they pop. Then just add a little sugar or stevia to taste if it is not sweet enough from the balsamic.
Sarah says
I happened to have the right amount of dark sweet cherries in the freezer from picking this summer, so I made this last night and it’s great! My son had a big spoonful mixed with plain yogurt today and loved it too. I did add about 2 tablespoons of maple syrup instead of the stevia (I’ve never tried stevia and don’t have any). Initially I thought I’d just try it without any added sweetener because I always leave the stevia out of your other recipes that call for it and they are still great, but this was a bit too tart without so that little bit of maple syrup made it perfect. Thanks for sharing!
Lee says
Instead of sweetener try a new small can of crushed pineapple.
Sally - only gluten free baking says
This looks great and might make an appearance on my Christmas menu, mmm with Turkey. Thanks.
Suzanne @ RollWithIt says
I love the colour that this is! So deep and rich from the cherries. I recently discovered coconut sugar as an alternative to refined sugar. Tastes great, but I always reduce the amount even with the healthier stuff!
Morgen says
I make a cranberry sauce with figs, balsamic vinegar, rosemary, black pepper, and a very minimal amount of sugar. The figs add a really nice sweetness and depth of flavor that I find very pleasant. It’s one of those recipes you want to eat by the spoonful!
B says
Recipe?
Loretta | A Finn In The Kitchen says
This sounds like a perfect combination. I want to use this in baking! Unfortunately I’m not making anything for Thanksgiving this year. Although it’s kind of fun to just show up and eat as well!
daniel says
oh boy! planning on serving this with my thanksgiving feast. thanks!