Easy Homemade Cranberry Sauce



Is Thanksgiving turkey even special without dipping it in cranberry sauce!? Seriously - I don’t know about you, but cranberry sauce should be its own food group.


Growing up, every time Thanksgiving rolled around, I remember pouring a gigantic helping of cranberry sauce on my plate and making sure that every. single. bite. of my turkey would be smothered in enough sauce that it would look almost unrecognizable. There was just something so delicious about that tangy, tart and sweet flavour mixed with a liiiiiitle bit of turkey - it was like having dessert for dinner!


But, since I’ve definitely changed what’s important to me over the course of my fitness journey - along with having a crazy busy schedule as a solopreneur, part-time Nutrition student and transformation & wellness coach - I’ve learned how to turn the things that I love into healthier, easier-to-make versions that my body, my busy schedule AND my taste buds will enjoy.


Enter this STUPID easy cranberry sauce.


All it takes is TWO ingredients, some patience, and BAM. You’ve got yourself a pretty frickin’ delicious alternative to traditional cranberry sauce - without all the extra added sugar and calories.


You’re welcome, my friends! Recipe & details available below.




PS - This recipe was featured in my Turkey & Quinoa Harvest Bowl Lunch Prep. Click for more details on how to create a full Fall-inspired meal prep in under 2 HOURS.



INGREDIENTS:

  • Dried unsweetened cranberries

  • Boiling water


**optional: Stevia or maple syrup (if you like your sauce sweeter!)



DIRECTIONS:

  1. Using a 2:1 ratio (water to cranberries), pour your desired amount of cranberries into a bowl, then top with DOUBLE the amount of water.

  2. Cover and let soak for 5-10 minutes.

  3. Uncover, stir, and enjoy!

Note: You can keep covered for longer if you’d like a more soft, “mushy” texture; or shorter if you’d prefer more cranberry “chunks” in your sauce.



MACROS:

For a ½ cup serving (no added sweetener)

60 CALS | 0 F | 16 C | 1 P


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