This Sugar-Free Cranberry Pomegranate Sauce is the perfect mix of tangy and sweet with a hint of ginger and bitter orange. No added sugar needed. It's simple to make and tastes amazing. You'll want to have it on your leftovers for days. This recipe is just what your turkey dinner (or sandwich) ordered!
When you start seeing those bags of fresh cranberries in the store, you know fall is here🍂
Usually, I'll stock up on the fresh cranberries and then just freeze them.
If you've got extra cranberries floating around in your freezer, try these Cranberry and Orange Oatmeal Scones on for size - so delicious!
And don't forget a muffin too! Try these Healthy Cranberry Oatmeal Muffins.
This recipe for sugar-free cranberry sauce is NOT like Nana's...it's more like a jam consistency than jello and it's more tart than sweet.
Hence the no added sugar😄
If you're up for a healthy twist on a traditional holiday dinner side dish, then this sugar-free cranberry sauce will be right up your alley.
Jump to:
📝Ingredients for sugar-free cranberry sauce
- Fresh or frozen whole cranberries
- Unsweetened pomegranate juice
- Fresh ginger
- An orange - for the rind
- Salt
🥣Instructions
- Place cranberries, pomegranate juice and grated ginger into a small saucepan. Grate orange peel over the pan and add the pinch of salt.
- Place the lid on the saucepan and heat over medium high until the cranberry mixture is bubbling. Cook for 8 minutes.
- After 4 minutes, mash cranberries with a potato masher or fork to smash them down. Continuing cooking with the lid off for another 4 minutes. Sauce will start to thicken.
- Once the mixture becomes a runny jam-like consistency, remove from heat.
- You can serve it right away, warm or it will keep in the fridge for up to 5 days in an air-tight container
🔄Can I use dried cranberries for this cranberry sauce recipe?
Dried cranberries won't work as well. The frozen and/or fresh cranberries have the water in them that helps give the cranberry sauce more moisture.
If you do want to try to use dried cranberries, you'd have to add more pomegranate juice.
You may also want to cook it down a bit longer or less it'll be too soupy.
🦃What to serve with this cranberry sauce recipe:
It may go without saying but let's say it anyways: TURKEY🦃
This cranberry sauce makes a perfect side to compliment turkey at your next family meal but don't stop there!
The possibilities are endless:
- Put this sauce on your mashed potatoes, veggies, stuffing - everywhere on that Thanksgiving plate!
- Keep the leftovers (if there is any) and smear it on a gluten-free tortilla wrap and top with some leftover turkey and spinach
- I've been known to mix this cranberry pomegranate sauce into cottage cheese or Greek yogurt - delicious!
🥡Storage
This sugar-free cranberry sauce will be good in the fridge for up to 5 days after you make it.
Making a double batch? Good idea!
Make it and freeze the sauce for up to 3 months in an air-tight container with a tight-fitting lid.
To thaw the sauce, take it out of the freezer the night before you want to use it and let it thaw in the fridge overnight.
Then gently re-heat it in a sauce pan to serve the cranberry sauce warm.
⏲️Make ahead tips
If you need to make this sauce ahead of time - go for it.
You can make this cranberry pomegranate sauce up to 3 days in advance from when you'll serve it.
It keeps well in the fridge for up to 5 days from the time you make it.
I hope you love this easy Cranberry and Pomegranate Sauce!
~April
Check out some more healthy and gluten-free recipes:
- Super Moist Pumpkin Bread
- Sheet Pan Maple Dijon Chicken and Broccoli Bake
- Healthy Banana Bread with White Beans
- Healthy Gluten-Free Pumpkin Scones
- Puffed Quinoa Bars with Almond Butter
- Gluten-Free Peanut Butter Energy Bars
📖 Recipe
Sugar Free Cranberry Pomegranate Sauce
Ingredients
- 2 cups cranberries fresh or frozen
- 1.5 cups unsweetened pomegranate juice
- 2 teaspoon fresh ginger grated
- 1 tablespoon Grated orange peel
- Pinch Kosher salt
Instructions
- Place cranberries, pomegranate juice and grated ginger into a small saucepan. Grate orange peel over the pan and add the pinch of salt.
- Place the lid on the saucepan and heat over medium high until the cranberry mixture is bubbling. Cook for 8 minutes.
- After 4 minutes, mash cranberries with a potato masher or fork to smash them down. Continuing cooking with the lid off for another 4 minutes. Sauce will start to thicken.
- Once the mixture becomes a runny jam-like consistency, remove from heat.
- You can serve it right away, warm or it will keep in the fridge for up to 5 days in an air-tight container.
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