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Cranberry & Ginger Sauce

Cranberry & Ginger Sauce

Cranberry 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.

Recipe Image
Calories
22
Protein
0g
Fat
0g
Total Carbs
12g
Sugar
1g
Dietary Fiber
1g
Sweetener
10g
Net Carbs*
1g
*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.
Serves
ServesMakes: 20 servings
Prep time: 10 minutes
Cooking time: 25 minutes

Ingredients
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)

Directions
Directions
  1. Place the cranberries, red wine, water, and Sola sweetener into a large saucepan over medium heat.
  2. Bring the liquid to a boil, then add the orange zest, vanilla seeds and bean, ginger, cinnamon stick, and star anise.
  3. 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.
Chef’s Tip
  • 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.
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