Thanksgiving Cranberry Sauce Diabetic
Elevate your Thanksgiving table with this diabetic-friendly cranberry sauce that’s bursting with vibrant, naturally tart flavor and a touch of seasonal warmth. Made with fresh cranberries, a sugar substitute like erythritol or monk fruit sweetener, and infused with zesty orange juice, fragrant cinnamon, and a hint of vanilla, this guilt-free dish delivers all the holiday sweetness without the added sugar. Ready in just 20 minutes, this quick and easy recipe is perfect for those managing their sugar intake, while still offering a luscious, thick texture and the classic tanginess you expect from cranberry sauce. Serve as a delectable accompaniment to turkey or your favorite holiday sides, and enjoy the fresh, wholesome taste of a Thanksgiving tradition reimagined!
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Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 1 cup Water
- 0.5 cup Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 0.25 cup Fresh orange juice
- 1 teaspoon Orange zest
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Vanilla extract
Instructions
Rinse the fresh cranberries thoroughly and set aside.
In a medium-sized saucepan, combine the water and granulated sugar substitute. Stir well and bring the mixture to a gentle boil over medium heat.
Add the cranberries to the saucepan and reduce the heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the cranberries start to pop and break down.
Stir in the fresh orange juice, orange zest, and ground cinnamon. Continue cooking for another 3-5 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Remove the saucepan from the heat and mix in the vanilla extract.
Transfer the cranberry sauce to a serving dish and let it cool to room temperature. The sauce will thicken further as it cools.
Serve immediately or refrigerate until ready to use. This sauce can be made and stored in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 20.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
