Everyone has their Thanksgiving staples that they are simply unwilling to go without. For some it’s mashed potatoes, creamed spinach, or green bean casserole, but for me, it’s definitely cranberry sauce (well that and turkey, sweet potatoes, and pumpkin pie!).
I don’t think it’s fair (or truthful) to call this or any form of cranberry sauce ‘sugar-free’ because in order to round out the tartness of fresh cranberries there needs to be some form of sweetener involved.
Even this recipe that is sweetened with honey weighs in at nearly 20 grams of sugar per quarter cup serving (the equivalent of nearly 2 tbsp of sugar) feeding the point that labeling it ‘sugar-free’ doesn’t work.
However – there is a benefit to naturally sweetening your cranberry sauce with honey, opposed to using refined white sugar is that is that natural sweeteners are gentler on the body than refined sugars and do offer trace amounts of vitamins and minerals (hey -every bit counts!).
The orange zest and cinnamon give the sauce yet another layer of flavor and the ginger adds a nice subtle edge that only ginger can provide!
I like my cranberry sauce to maintain the ‘tart integrity’ that cranberries naturally have so I tend to go a bit lighter on the sweetener. If you prefer your cranberry sauce a little sweeter, simply add an extra tablespoon or two of the honey.
How do you like to sweeten your cranberry sauce? Do you think using honey or agave is worth the effort? I’m curious to hear your thoughts!
Naturally Sweetened Cranberry Sauce Spiked With Ginger
Ingredients
- 12 oz. bag of cranberries rinsed (about 3 cups)
- 1 cup of cold water
- 1/2 cup raw honey
- 1 cinnamon stick
- The zest of 1 orange 1 tsp.
- 2 tsp. of grated ginger
Instructions
- Combine water, cranberries, honey, cinnamon stick, orange zest, and ginger in a medium saucepan and bring to a boil.
- Reduce the heat and simmer for about 12-15 minutes or until all the cranberries have exploded and you have a nice thick, jelly-like, cranberry sauce.
- Cool and store in an airtight container in the fridge until ready to serve. Enjoy!
- Makes 8 - 1/4 cup servings
Amy Esacove says
this looks divine!! Cant wait to try! I will of course be making mashed cauliflower this year, as usual. 🙂
Sabrina says
Can I use frozen cranberries?
Dani says
I’ve never tried but I would think that would work just fine.
Elana says
I made your recipe last week. Best cranberry sauce I have ever eaten – plus I love that there is no refined sugar in it. This recipe is a keeper! Thanks Dani.
Dani says
So glad to hear it. Thanks for letting me know!
Yani says
Totally delicious. Love that the recipe is easy to make and there is no refined sugar. The ginger also adds an amazing kick! 🙂 Thank you for sharing!
Xochitl says
Have tried making cranberry sauce before, not bad, just plain cranberries and sugar, however, this time around, I’m venturing off on adding some kick to it. I don’t have ginger so I’ll try your recipe with out it and let you know later on how it turned out.
Thank you and happy cooking! 🙂
Best regards,
Avery McGinn says
I am trying your recipe right now. I am curious if you have also tried this with agave and how much agave syrup you would use if you substitute it for the 1/2 cup of honey. Also a half cup?
Sherry says
Can we use maple syrup instead of honey dani?
Thamks
Dani says
Definitely 🙂
Sherry says
Thank u
Happy thanksgiving
Terri Kiffer says
I have made the cranberry sauce twice now. I use coconut sugar to sweeten and I added a small amount of grand mariner. Very small is important; my second batch had too much Grand Marnier and tasted bitter.
I am making it again this year.
Dani says
So glad you are enjoying this one, Terri! I make it every year as well.