It is holiday time, and one of my favorite Thanksgiving side dishes is cranberry sauce — the kind made from whole cranberries! It pairs perfectly with a fresh-out-of-the-oven turkey and only takes a few minutes of preparation (score)! This recipe calls for fresh cranberries, but plain, frozen cranberries will also work. Cranberries are very tart, so the sauce typically requires quite a bit of sugar to make it edible. But, this recipe calls for Florida's Natural 100% OJ and a can of crushed pineapple. The natural sugars in these ingredients offset the tartness of the cranberries. We will also add stevia (an all-natural zero calorie sweetener) or sugar to balance the flavor of the cranberry sauce.
Are you ready to make this (embarrassingly) simple cranberry sauce?! Let’s do it! Rinse cranberries with water and drop into a medium sauce pot. Stir in crushed pineapple and orange juice. Bring to a boil, then turn down to medium-high heat and allow to simmer 10–15 minutes, stirring occasionally. (Once the cranberries burst, I like to smash them with the back of a fork or spoon to create a chunky paste.) Add sweetener, to taste (keep tasting and adding sweetener until it is just right), and cook for 10–12 more minutes. Remove from heat, dump sauce in a glass bowl with a cover, and allow to cool in the refrigerator while you continue cooking.
The delicious, fresh cranberry sauce is ready! (Seriously, that’s it! I told you it was easy!) And the whole family will be impressed by your amazing scratch-cooking skills. Enjoy!
(Tip: Cranberry sauce will stay good in the fridge for about five days. Go ahead and cook it a few days in advance to save yourself time on Thanksgiving morning.)
Fresh Cranberry Sauce
8 oz. fresh or frozen cranberries
8 oz. crushed pineapple
½ cup 100% orange juice
Stevia sweetener (or sugar), to taste
- Rinse cranberries under running water.
- Place cranberries, crushed pineapple and orange juice in a medium sauce pan. Bring to a boil, reduce to medium-high heat, and simmer 10–15 minutes, stirring occasionally.
- When cranberries burst, use the back of a fork or spoon to smash about ½ of them, so you create a chunky paste.
- Add the sweetener, to taste, and allow to cook 10–12 more minutes.
- Transfer sauce to a glass bowl with a lid and allow to cool in the refrigerator.
- Serve and enjoy!
(*Tip: Cranberry sauce stays good in the refrigerator for about five days, so it can be made in advance.)
Yield: 8 servings
Per Serving*: Calories 60, Total Fat 0g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 5g), Protein 0g, Vitamin A 0%, Vitamin C 15%, Calcium 2%, Iron 2%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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