Cranberry Sauce With Stevia Recipe

Homemade Cranberry Sauce The Kitchen Magpie

WEBSep 20, 2019 · Instructions. Combine the water and Splenda Stevia and place on a stove on medium-high heat. Once the Splenda Stevia is …

Rating: 4.6/5(5)
1. Combine the water and Splenda Stevia and place on a stove on medium-high heat. Once the Splenda Stevia is dissolved, add in 3 cups of berries, reserving 1/2 cup for later if you love whole berries in the sauce.
2. Boil for 10-15 minutes until the berries start popping and dissolving into the mixture. Crush them even further using a wooden spoon against the side of the pot. Cook until the mixture is thickened and has reduced down into a lovely sauce.
3. Add in the whole cranberries and the orange zest at this point and cook for another 5-6 minutes.
4. Once the large berries are softened, remove from the heat. Stir in the cinnamon and optional vanilla adjusting to taste.
Rating: 5/5(5)
5. Add the water and cinnamon sticks to a small pot on medium-high heat. When you see the water begin to bubble add the Splenda Stevia and stir to dissolve. Add the cranberries, orange zest, and vanilla extract and stir. Bring the pot back up to a low boil and then lower the heat to simmer the cranberries for about 10 minutes.
6. Add the cranberries, orange zest, and vanilla extract and stir. Bring the pot back up to a low boil and then lower the heat to simmer the cranberries for about 8 more minutes if you like more whole berries in your sauce or 10 for a smoother sauce. It will continue to thicken as it cools.
7. Remove the pot from heat and allow to cool to room temperature. It will continue to thicken as it cools. Transfer to a serving bowl and keep chilled in the refrigerator until you're ready to serve. It makes about 2 cups. Enjoy!

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Healthy Cranberry Sauce {no sugar added} Kim's …

WEBNov 8, 2023 · Start by combining cranberries, orange zest, water and stevia (or sugar) in a medium saucepan or large saucepan over …

Rating: 4.8/5(32)
1. Combine cranberries, water, orange zest, and Stevia in a large saucepan over medium heat. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
2. Use a fork or potato masher, if desired, to further mash up cranberries.
3. Remove from heat and stir in vanilla and cinnamon, if using.
4. The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.

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