Cranberry Sauce

If you did what I suggested and stocked up on cranberries to make the Cranberry Wassail then you are going to have plenty of cranberries on hand to make your own cranberry sauce this year instead of buying it out of a can. When you make your own you get all the health benefits of the cranberries and none of the downsides of added sugar and fillers. and it is so easy to do!

Cranberry Sauce ~ THM FP


  • 1 pound bag of whole fresh cranberries
  • 3/4 – 1 cup of xes sweetener or gentle sweet(more or less to taste)
  • 3 doonks stevia
  • 2 cups of water
  • 1/2 teaspoon orange extract
  • 1/4 tsp cinnamon or cinnamon stick (optional)
  1. Add everything to a saucepan except orange extract and heat ingredients on medium high heat.20181001_174202.jpg
  2. Bring to a boil and stir the cranberries frequently.
  3. Once things are boiling turn the heat down to medium-low. The cranberries will start to pop. See those split skins below?20181001_174948.jpg
  4. Cook for 10-15 minutes, stirring and mashing often. The sauce will continue to boil and reduce so keep an eye on it. When your sauce is reduced to your liking, be sure to remove cinnamon stick if you used it. Stir in orange extract.
  5. You now have cranberry sauce that you serve along side your holiday meal. This is a sauce however, not a gel (think more like a chunky applesauce) so if you want it closer to the gel like consistency you are used to you will want to follow one of the options. This recipe makes just over 3 cups of sauce.


  • If you want a chunky sauce with nothing removed from the fruit but you don’t want to have any whole skins left in the sauce you can start by putting the whole cranberries and water in the blender or food processor. Process just until the berries are broken down into chunky pieces but not mush. Put this into the saucepan with all other ingredients except orange extract and follow the rest of the recipe.
  • If you want a less chunky sauce (and to remove the skins) you could push the sauce through a mesh strainer into a bowl. This will leave the skins in the strainer and leave you with a slightly textured sauce.
  • If you want a completely smooth sauce you can use an immersion blender. This is what I chose to do. I just stuck the blender into the pot and blended everything together.20181001_181830.jpg
  • If you want your sauce to gel up even further you can add in 1/4 tsp of glucomannan (whisk in quickly so it does not clump.) Alternatively you could add in 2 tsp of gelatin that you have bloomed in 2 TBSP of water. Below is the texture of mine after I added 1/4 tsp of glucommanan and let it cool in the refrigerator.20181001_185558.jpg

Be sure to keep checking back. I will be posting all of the recipes that I like to have on hand to keep me on track during the upcoming holiday season. I will eventually compile them all into a Holiday Menu post to be published on November 1st.

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