Cranberry Sauce (No Refined Sugar)

Cranberry sauce is my favorite and this Thanksgiving I wanted to make one without refined sugar. This recipe uses pure maple syrup, orange juice and cranberries so the sugars are all natural and the taste is still great! I found that in my low carb journey, eating foods that were naturally sweetened instead of sweetened with granulated and brown sugars, I was able to not have as much inflammation. When you process naturally sweetened foods, your body responds differently than when it’s processing refined sugars. This goes the same for my diabetic friends!

Hope you enjoy this recipe and can make this for your Thanksgiving day meal!

Rinse and drain cranberries in a colander, picking out the shriveled up or smushed ones, then add to a saucepan on stovetop.
Set heat on stovetop to medium-high.
Add in maple syrup.
I juiced 2 small/medium oranges which made a little over 1/2 cup of juice. Also, shave some zest into the pan.
Add in water and cinnamon and stir. Bring to a boil.
After it comes to a boil, reduce heat to low and simmer for about 20 mins, stirring occasionally.
Cranberries will pop and break down, continue to cook and stir.
Once done, stir and pour into a glass dish to cool down. Cool down to room temp prior to putting a lid on it and refrigerating.

Published by Melissa

A stay at home mom who loves to cook!

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