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Cranberry Apple Sauce
Lisa Garcia, MS, RDN, LD

Cranberry Apple Sauce

Commercially prepared jellied cranberry sauce is often so loaded with added sugar you might as well be eating candy.   Whole cranberry sauce, either commercially prepared or homemade, often has the same amount of added sugar (or more) as jellied cranberry sauce.
A little experimenting in our kitchen and tweaking my grandmother's recipe resulted in what we now use for cranberry sauce.  It has all the flavor, color, and texture you would expect from cranberry sauce with only 8 grams of carbohydrate in a ¼ cup serving.
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Prep Time 2 minutes
Cook Time 10 minutes
Resting time 1 hour 45 minutes
Total Time 2 hours
Servings: 8 servings
Course: dinner
Cuisine: American, diabetes friendly, Farm to table, Gluten Free, vegetarian
Calories: 30
Ingredients Equipment Method

Ingredients
  

  • 2 cups whole cranberries, washed
  • 1 medium apple peeled (I recommend Cortland or Macintosh)
  • 1 cup water
  • 1 Tbsp granulated sugar

Equipment

  • food processor

Method
 

  1. Place cranberries and apple in food processor and pulse until chopped. 
  2. Place mixture in saucepan with water. 
  3. Cover and heat on medium-high for about 3 minutes or until mixture begins to boil. 
  4. Remove cover and simmer at medium heat for another 3 to 5, minutes stirring occasionally. 
  5. Stir until sauce becomes smooth. 
  6. Add in sugar and stir for 1 minute.
  7. Remove from heat, pour into a serving dish, and place in the refrigerator for at least 2 hours. (The sauce will keep for days, so it can be made ahead of time.)