Last year for Thanksgiving I made homemade cranberry sauce for the first time. It was really good but I didn’t love how much sugar went into it. There is so much natural sugar in the cranberries and orange, I was sure I could highlight those flavors without adding so much extra sugar.
Domestocrat’s Sugar Free Cranberry Sauce
One 12 oz. bag of whole cranberries (mine were frozen)
1 cups water
2 oranges, juiced and zested
1 inch of peeled ginger, grated
1/2 yellow onion, minced
2 tsp. EVOO
1/2 tsp. cinnamon
1 tbsp. honey
2 tbsp. agave syrup
Start by sautéing the onions and EVOO over medium heat. They don’t need to be caramelized, just cooked until they are translucent.
When the onions are cooked, add the water and cranberries. Stir to combine and bring to a slight bubble.
While the cranberries are cooking peel and grate the ginger.
Zest and juice the oranges as well.
After the cranberries have been cooking for 5-7 minutes, add the ginger and orange.
Drop the heat to low and add the cinnamon, agave, and honey. Mix everything together thoroughly.
Simmer the cranberry sauce on low for 35-45 minutes. It will naturally thicken and the cranberries will break down considerably. Taste for seasonings and sweetness and adjust to your preferences.
Transfer the finished cranberry sauce to a tupperware container and allow to cool. It will keep in the fridge for up to a week.