So I have a small confession. You know that canned, jellied cranberry sauce with absolutely no sign of fruit that has the can indentations on it that no amount of mushing will remove. Well, I LOVE it. Like really love it and am happy to eat it on just about anything turkey, chicken, sandwiches, yogurt, ice cream. You get the idea. But the ingredients and calories are a little scary for this kind of daily use so I finally caved and made my own. There was definite fear that nothing would ever get close to my beloved jellied sauce, but after four recipes I finally found one I liked. Now if you are like me and love the jellied stuff, this won’t replace it. However it will provide a healthier and still delicious alternative. Try it with the brown sugar chicken, it’s yum.
Light Cranberry Sauce
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Add all the ingredients to a sauce pan and bring to a boil over medium heat.
Reduce heat and simmer for about 10 minutes or until the cranberries have popped and everything has thickened.
Serve hot or cold.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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