Cranberry sauce is a staple for my Thanksgiving meal. I have been making homemade cranberry sauce for about 10 years now. Canned sauce doesn’t compare to fresh made, at least in my opinion. My brother likes canned only. Well, some of us have better taste than others.
This cranberry sauce is pretty comparable to what I used to make. Mine was made with orange juice, sugar, vanilla and cranberries. To closely match this flavor I used orange extract in place of the OJ and a sugar substitute in place of the sugar. It definitely fills the place of the regular, sugary cranberry sauce.
I used the larger amount of sweetener and orange extract. You can start with the smaller amount and increase to what amount works for you and your tastes.
1 12oz Bag of Cranberries
1/2-3/4 Cup of Swerve, or other equivalent sweetener
2/3 Cup of Water
1 t Vanilla
1/4-3/4 t Orange Extract
1. Put cranberries, water and sweetener in a saucepan. Cook over medium heat until most of the berries have popped.
2. Add both extracts. When cool enough to taste, taste and adjust sweetener and/or extracts.
3. Pour into bowl and store in fridge.