Healthy Cranberry Sauce (Refined Sugar-Free)

Healthy Cranberry Sauce is refined sugar-free with hints of orange and blackberries. It’s naturally sweetened with maple syrup and thickened with chia seeds. You’ll want to add this healthy cranberry sauce to your holiday table!

*This post was originally published in October 2017 and has been updated to include adjustments to the recipe as well as new text and photos.

This weekend is the Canadian Thanksgiving and I have turkey on my mind! And where there’s turkey, there’s usually cranberry sauce. At least in our house. For as as long as I can remember, cranberry sauce has been a part of every turkey dinner.

Of course, when I was growing up, it was canned cranberry sauce. And I totally get the convenience. It’s tart, tasty, easy and inexpensive. I definitely ate my fair share of it over the years.

But if you have a few minutes to spare, you can whip up a batch of homemade cranberry sauce that will definitely please all the cranberry sauce lovers at your Christmas, Thanksgiving or Friendsgiving table. And the recipe I’m sharing will keep it healthy without losing the tart and tangy taste everybody enjoys.

Ingredients

• Cranberries
• Blackberries
• Orange zest and juice
• Maple syrup
• Chia seeds
• Water

How to make naturally sweetened cranberry sauce

• In a medium-sized pot, add all of your ingredients, except the chia seeds, and bring to a low boil. Let simmer for about 10 minutes, or until the fruit has softened.

• Remove the fruit mixture from the heat and mash with a fork or potato masher. Mashing the fruit releases all the flavour and really brings out the tartness of the cranberries.

• Stir in the chia seeds. Cover and let sit for 20 minutes. The chia seeds will plump up and thicken the sauce.

• Let the sauce cool to room temperature and then store in an airtight container or glass jar in the refrigerator until ready to use. It will continue to thicken as it chills.

Can you use frozen cranberries?

Absolutely! I’ve made this cranberry sauce with both fresh and frozen cranberries. If using frozen, you can let them defrost first and cook the sauce according to the recipe directions. If you don’t defrost them first, you’ll just need to add a few minutes to the cooking time to allow the cranberries to soften.

How long will homemade cranberry sauce last?

Homemade cranberry sauce with chia seeds should last in the refrigerator for up to two weeks. You can also freeze the sauce for up to two months. Just defrost in the refrigerator overnight before using.

Key recipe tips

• For a slightly different flavour, use lemon juice and zest instead of orange.

• If you don’t have fresh blackberries, you can use frozen. Just add a few minutes to the cooking time.

• If you don’t need this cranberry sauce to be vegan, you can use honey instead of maple syrup.

• To thin out the cranberry sauce, use fewer chia seeds or add more water. To thicken it, add some more chia seeds or use a little less water.

How to use leftover cranberry sauce

If you have any sauce left after slathering it all over your turkey dinner, here’s some other ways to enjoy it:

• Spread it on a turkey/chicken sandwich or add it to a toasted sandwich with some brie and apple slices. So good!

• Use it like a chia jam and smear a thick layer on some toast with nut butter.

• Pair it with some yogurt and pumpkin granola for a fun fall breakfast.

Other Thanksgiving recipes

• Air Fryer Butternut Squash Home Fries are seasoned with herbs, spices and maple syrup and comes together quickly in the air fryer.

• Roasted Root Vegetable Salad is a hearty vegetarian side dish topped with goat cheese and pumpkin seeds.

• Roasted Brussels Sprouts are sweet and savoury with fresh cranberries and salty prosciutto. They make a super easy addition to your holiday menu.

• Refined Sugar-Free Cranberry Sauce is a healthier spin on a holiday essential. It’s sweetened with maple syrup and thickened with chia seeds.

• Mashed Acorn Squash is a simple side dish that’s sweet and savoury and makes a delicious alternative to mashed potatoes.

• Roasted Red Pepper and Butternut Squash Soup is a warm and cozy side dish (or appetizer), with a hint of smokey flavour and spices.

• Whole Wheat Stuffing with whole wheat bread, kielbasa sausage, tart cranberries, juicy apple and fresh herbs!

If you make this Healthy Cranberry Sauce recipe, I would love to hear what you think in the comments below!

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Healthy Cranberry Sauce (Refined Sugar-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 21 reviews

• Author: Leanne
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 1 1/2 cups
• Category: Sauces and Spreads
• Method: Cook
• Cuisine: American, Canadian

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Description

Healthy Cranberry Sauce is refined sugar-free with hints of orange and blackberries. It’s naturally sweetened with maple syrup and thickened with chia seeds. You’ll want to add this healthy cranberry sauce to your holiday table!

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Ingredients

• 2 cup cranberries, fresh or frozen
• 1 cup blackberries, fresh or frozen
• 1/2 cup water
• 1/2 large orange, zested and juiced
• 1/4 cup maple syrup
• 1/4 cup chia seeds

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Instructions

1. In a medium-sized pot, add all of your ingredients, except the chia seeds, and bring to a low boil. Let simmer for about 10 minutes, or until the fruit has softened.
2. Remove the fruit mixture from the heat and mash with a fork or potato masher.
3. Stir in the chia seeds. Cover and let sit for 20 minutes. The chia seeds will plump up and thicken the sauce.
4. Let the sauce cool to room temperature and then store in an airtight container or glass jar in the refrigerator until ready to use. It will continue to thicken as it chills.

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Notes

1. For a slightly different flavour, use lemon juice and zest instead of orange.
2. If you don’t have fresh blackberries, you can use frozen. Just add a few minutes to the cooking time.
3. If you don’t need this cranberry sauce to be vegan, you can use honey instead of maple syrup.
4. To thin out the cranberry sauce, use fewer chia seeds or add more water. To thicken it, add some more chia seeds or use less water.
5. This cranberry sauce should last in the refrigerator for up to two weeks. You can also freeze it for up to two months. Just defrost in the refrigerator overnight before using.