Cranberry & Ginger SauceCranberry sauce is an essential part of Thanksgiving and Christmas; a turkey dinner isn’t quite right without it. Also fantastic during non-holiday times of the year, this delightful sauce pairs beautifully with a variety of meats and poultry, as well as desserts, yogurt, granola, and pancakes. Use it in place of jam for a tangy (and nearly calorie-free!) twist.
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 20 servings
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients12 ounces (340 g) fresh or frozen cranberries
½ cup (120 ml) red wine
1 cup (240 ml) water
1 cup (190 g) Sola sweetener
Zest of 1 orange
Seeds of 1 vanilla bean
3 tablespoons fresh ginger, grated
1 cinnamon stick
1 star anise (optional)
- Place the cranberries, red wine, water, and Sola sweetener into a large saucepan over medium heat.
- Bring the liquid to a boil, then add the orange zest, vanilla seeds and bean, ginger, cinnamon stick, and star anise.
- Simmer the mixture over low heat for 15 to 20 minutes until it reaches a thick jam-like consistency. Cool the mixture and serve at room temperature. Store in the refrigerator for up to 2 weeks.
- The star anise is an optional flavor for this recipe, but the fragrant aniseed flavor is especially festive for the holidays.
- Before serving or placing the cranberry sauce into storage jars, remember to remove the cinnamon stick, vanilla bean, and star anise.