Cranberry Sauce – Refined Sugar Free
Yes I love sweet things, I am also totally on the bandwagon for reducing the amount of refined sugar I consume. This poses only a small problem so with Christmas fast approaching I decided to try my hand at a refined sugar free cranberry sauce.
This year we’re having Christmas lunch at home for twenty people, I seriously can’t wait. There has been quite a lot of work going on this week to get the backyard ready for the hoards to arrive. Let’s just hope the decision to have an outdoor lunch (the benefit of a southern hemisphere Christmas) isn’t a mistake, at this stage Melbourne is set to hit a perfect 20ºC (68ºF), however the forecast is changing on a daily basis.
I literally made this sauce in under ten minutes using still-frozen cranberries. There’s nothing better than throwing everything in one pot all at once and having something yummy within minutes. This batch was a test (and will be all gone by Christmas), given that it takes no time at all I’ll make another batch on Christmas eve.
For sweetness (and to ensure we stay refined sugar free) I used maple syrup, honey will also work just fine. Cranberries have a lovely sourness to them and I added orange zest and cinnamon to enhance this even more. Cook it down to the consistency you like, mine was quite jammy but that’s what we prefer.
This makes about 2 cups of sauce and will keep covered in the fridge for a few weeks, if it isn’t eaten well before then.