Ingredients for Sugar Free Thanksgiving Cranberry Sauce
- Fresh Cranberries
- 1 ½ cups cold water
- Unflavored Gelatin
- Artificial Sweetener
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How to Make Sugar Free Thanksgiving Cranberry Sauce
- Rinse 12 ounces of fresh cranberries thoroughly under cold water.
- Place the rinsed cranberries in a medium saucepan. Add ½ cup of water and bring to a simmer over medium heat.
- Simmer for 15-20 minutes, or until most of the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Remove from heat and let cool to room temperature.
- For a smoother sauce, use a food mill or sieve to remove the skins and seeds (optional).
- In a small microwave-safe bowl, whisk together 1 cup of cold water and 1 packet (2 teaspoons) of unflavored gelatin.
- Let the gelatin bloom for 5 minutes.
- Microwave on high for 1-2 minutes, or until the gelatin is completely dissolved and the liquid is clear. Do not boil.
- Gently stir the gelatin mixture into the cooled cranberry sauce.
- Allow the sauce to cool completely to room temperature before adding your preferred sugar-free sweetener (such as stevia or erythritol). Start with 2 tablespoons and adjust to your desired sweetness.
- Taste and adjust sweetness as needed. Refrigerate for at least 2 hours to allow flavors to meld and the sauce to thicken further before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
0g
Carbs
0g
