Next on the list of healthy Thanksgiving recipes… Cranberry Sauce. Check out the healthy versions of Green Bean Casserole, Sweet Potato Casserole and Butternut Squash Soup if you missed those and stay tuned for recipes for stuffing, turkey, and other sides this week. I’ll also be posting a full menu plan with recipes and shopping list later in the week.
Cranberry sauce was a staple at the Thanksgiving table when I was a kid, though it usually came out of a can. Then, at some point, we started making it, but the recipe called for a lot of sugar! For those who haven’t tried them, plain cranberries are very tart, so I wasn’t sure this recipe would be able to be made healthy, but some other delicious fruits filled in the gaps. It does have more natural sugars than we normally eat, but is a healthier option to the ones that actually contain sugar.
- 2 bags of fresh cranberries (they are usually 12 ounce bags)
- ¾ cup pineapple juice or orange juice (I recommend pineapple!)
- ½ cup of applesauce (no sugar added)
- ½ cup of water
- juice and zest of one orange
- 3-4 Tablespoons of honey or to taste (optional)
- Put cranberries, pineapple juice, applesauce and water in a sauce pan and and bring to a boil.
- Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
- Reduce to a simmer and pour the juice and zest over the cranberry mixture.
- Simmer 10-15 minutes and remove from heat.
- Cool completely and store in fridge at least 4 hours but preferably overnight before serving.
- NOTE: This is not as sweet as store versions! Taste at the end of cooking. It is naturally sweet from the fruit juice and applesauce but you can add more honey or stevia to taste if needed.
Do you eat cranberry sauce? What foods do you always have at Thanksgiving? Share below!