Sugar Free Cranberry Sauce
This is a great way to tailor cranberry sauce to your personal sweet/tart tastebuds.
1. Skip the straining step if you prefer whole cranberry sauce.
2. Consider adding a tablespoon of orange zest.
3. Make the sauce thicker or thinner by adding varying amounts of cornstarch.
4. Add more sweetener if you prefer less tart.
5. Add a tablespoon or so of freshly squeezed lemon juice for a little brightness.
I created this recipe so my diabetic husband wouldn't feel left out. Everyone at the table prefers it and this has become our standard.
Makes about 1 1/4 cup sauce
fresh whole cranberries
cornstarch dissolved in 1/2 cup hot water
orange or lemon zest, freshly grated, optional
Place first 4 ingredients in a 4 quart saucepan. Bring to a boil. Reduce heat and simmer until berries pop, about 5-7 minutes.
Remove the pan from heat and let cool about 10 minutes.
Using a spatula, press the berries through a mesh strainer to remove the skin and seeds. It's easiest to do this in batches, spooning about a third of the berries into the strainer and mashing them. Scrape the skins and seeds out of the strainer and then spoon in another batch of berries. Return the strained cranberry to the saucepan.
Stir in the cornstarch mixture to the cranberry and return to a boil, stirring constantly. Add optional orange zest and/or lemon juice. Cook until thickened, about 5 minutes.
Cool. Place in a resealable container and refrigerate until use.