Forget the canned stuff! This naturally sweetened Fresh Cranberry Sauce is so much tastier and better for you!
Course Side Dish
Cuisine American
Prep Time 5minutes
Cook Time 17minutes
Resting Time 30minutes
Total Time 22minutes
Servings 6servings
Calories 77kcal
Ingredients
3/4cupwater
2tbspfresh lemon juice
3/4cupcoconut palm sugar(can sub regular sugar at a 1:1 ratio)
1(12 oz) bag of fresh cranberries
1 1/2tspminced fresh rosemary
1 tspgrated lemon zest(optional)
Instructions
Zest and juice your lemon.
In a medium saucepan, add the sugar, lemon juice and water and bring to a boil, stirring to help dissolve the sugar. Add the cranberries and rosemary to the pan and stir to combine. Reduce heat to medium-low and simmer for 15 minutes. The cranberries will begin to pop as they cook. Remove from heat, stir in lemon zest and let cool. The sauce will continue to thicken as it cools. If it's too thick for your liking once it has cooled, you can add a little water until you reach your desired consistency. Can be served cold or at room temperature.
Notes
When stored in a tightly covered glass or plastic container and continuously refrigerated, cranberry sauce should keep for 10-14 days.