Cranberry Sauce

This amazing cranberry sauce takes the original and really rethinks the flavor profile and in doing so eliminates almost all of the added sugar. In it’s place, we have included a gorgeous, sweet Portuguese Ruby Port, brightness from the zest and juice of a navel orange, a bite from fresh ginger, and a balancing of all the flavors with just a pinch of Sea Salt. It takes overly sweet, flat cranberry sauce and rethinks it with the flavors reminiscent of a fresh Sangria.

Cranberry Sauce Original Cranberry Sauce 2.5

Cranberry Sauce Original

Serving size ¼ C1 94 cal Protein: 0g Carbs: 24 g Fat: 0 g

Ingredients

1 10oz Bag Fresh Cranberries
1 C Water
1 C Sugar

Cranberry Sauce 2.5

Serving size ¼ C 47 cal Protein: 0g Carbs: 8g Fat: 0g

Ingredients

1 C Ruby Port
2 Tbsp Turbinado Sugar
Sea Salt
1 10oz Bag Fresh Cranberries
1 Orange , zested and juiced
3” Piece Fresh Ginger , grated
Candied Ginger , minced

Directions

Combine Port, Sugar, and Salt in a saucepan over medium. Bring to a boil, then add cranberries, zest, juice, and ginger. Cook for 10-15 minutes, or until berries begin to pop and liquid is reduced and syrupy.
To Serve, top with candied ginger. Keeps well in fridge up to one month and in the freezer up to 6 months.