Cranberry Sauce

31 Jan

Fresh cranberries are easy to find throughout the winter months. With fresh produce being so hard (and expensive) to find in the winter, it’s a great alternative to dishing out a lot of cash on overpriced produce. The only problem with fresh cranberries is they can be a little tart and bitter sometimes. But, after seeing a lot of different cranberry sauce recipes we thought to ourselves, “I soooo bet cranberry sauce would be good on oatmeal”. So you know what we did? We bought a bag of fresh cranberries, followed a simple recipe, and made some of the best cranberry sauce known to man. The added natural sweetener is just enough to take the tart out of the fresh cranberries, resulting in the perfect topping to pretty much anything.

1 16oz bag of fresh cranberries
1.5 cups of water
4 packets of Truvia (or sweetener of choice)
A little pinch of the following: cinnamon, vanilla extract, nutmeg

1. Combine cranberries, water, and truvia in a medium pot and bring to a boil
2. When boiling point is reached reduce heat to a light boil and cover pot without completely placing the lid on (TO AVOID SPLATTERING)
3. Set a timer for 20 minutes and stir occasionally to make sure cranberries do not stick to the bottom of the pan
4. When desired thickness is reached, remove from heat and stir in spices
5. As compote cools it will thicken even more

Makes about 2 1/2 cups of sauce. Store in the refrigerator.

Ways we have used ours so far: on top of oatmeal, on a bed of spinach, with greek yogurt (so versatile)


The finished result!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: