Holiday Cranberry Sauce with Stevia
Our family likes both canned jelly cranberry as well as a homemade version at our Thanksgiving feast. The canned is always predictable and that’s one if it’s charms. But the homemade option, depending on who had the honor of preparing it that year, has taken a different form and flavor profile each year. Whether it’s me, my mom or my sister’s turn we always seek out a new recipe and hopefully an exciting, new flavor twist.
This year’s homemade cranberry is sure to stand out as one of the best we’ve ever tasted. The recipe came from our friends at Stevia In The Raw® and it’s not only a healthier version (less sugar) but surprisingly pairs a warm hint of cinnamon and cloves with the bold pucker of pomegranate.
It’s easy to make but be sure to prepare it the day prior and allow some time for the flavors to mingle.
Happy Thanksgiving and may we all be happy, healthy, wise and wealthy (in that order!!)
Ingredients
- 2 cups fresh or frozen cranberries
- 2 tablespoons Stevia In The Raw® Baker’s Bag
- 1 – 2 tablespoons Sugar In The Raw®
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/3 cup pomegranate juice
Directions
Place all the ingredients in a heavy, medium saucepan and bring to a boil over medium-high heat. Simmer until the cranberries pop and soften, 10 minutes. Transfer to a decorative serving bowl (or other container) and cool to room temperature. Cover and refrigerate for at least 8 hours before serving to allow the flavors to meld. Cranberry sauce keeps for up to 3 days, tightly covered in the refrigerator.
Note: When doubling this recipe, do not double the cinnamon and liquid. Increase the cinnamon to 1 1/2 teaspoons and the juice to 1/2 cup.