Gluten-Free

Gingered Cranberry Sauce

If you’ve never made your own cranberry sauce, you’re in for a surprise. It’s so easy, you’ll wonder why you ever went with store-bought.

Servings
10
Prep Time
10 min
Cook Time
15 min
Duration
25 min

Ingredients

  • 2 1/2cups fresh or frozen cranberries
  • 3/4 cup organic evaporated cane juice
  • 2 tsp peeled and grated fresh ginger
  • 1/4 tsp sea salt
  • 1/8 tsp ground allspice

Preparation

  1. In a medium saucepan on medium, combine all ingredients and 3/4 cup water. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until most cranberries have burst, about 10 minutes. Transfer to a resealable container or serving dish and set aside to cool to room temperature. Chill in the refrigerator until ready to serve.

Nutrition Information

  • Serving Size 3 Tbsp cranberry sauce
  • Calories 66
  • Carbohydrate Content 17.5 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 1 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 49 mg
  • Sugar Content 15 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g