Smooth Cranberry Sauce
Course: Condiments & Seasonings, DessertsCuisine: AmericanDifficulty: Easy
Servings
12
servingsPrep time
5
minutesCooking time
20
minutesCalories
16
kcalTotal Carbs
3
gramsNet carbs
2
gramsFat
zero
gramsProtein
zero
gramsThe ingredients in this recipe are an exact copy of the recipe by Wholesome Yum. I change up the process by boiling the cranberries a little longer to really release the pectin, then after the sauce is done cooking, I blend it and press it through a strainer to get super smooth sauce. The resulting sauce can be used as a dessert topping, waffle topping, ice cream sauce, the base for a sweet BBQ sauce, or in my cranberry cream cheese mousse recipe.
Ingredients
3/4 cup water
1 tsp orange zest
12 oz fresh cranberries
1/2 tsp vanilla extract
Directions
- Add the water to a medium sauce pan and bring up to medium heat. Whisk in the powdered Swerve, then add the orange zest (optional) and whisk to combine.
- Add the cranberries and bring to a rolling boil, stirring frequently for two minutes. Cranberries may pop and spatter, so be prepared for that.
- Reduce heat to low medium low and simmer for 15 minutes, stirring occasionally. The sauce with thicken and the cranberries will continue to pop.
- Remove from heat and add the vanilla extract.
- Using an immersion/stick blender, blend the sauce until smooth. You can also transfer to a stand blender and use that, but be cautious of any steam that might vent while blending.
- Place a fine mesh strainer over a bowl and using a spatula or spoon, press the sauce through the strainer, discarding the skins and seeds that are left over.
- Serve as a dessert topping, waffle topping, ice cream sauce, the base for a sweet BBQ sauce, or in my cranberry cream cheese mousse recipe.
Recipe Video
Notes
- Nutritional information is based on a serving size of 1/4 cup