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
- 12 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/pod
- 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.
- Before serving or placing the cranberry sauce into storage jars, remember to remove the cinnamon stick, vanilla bean, cinnamon stick, and star anise. Store in the refrigerator for up to two weeks.
The star anise is an optional flavor for this recipe but the fragrant aniseed flavor is especially festive for the holidays.