Spiced Cranberry Sauce

Stevia is sweeter than sugar, so using Stevia In The Raw® lets you perfect the tart-sweet ratio using just a fraction of the sugar called for in the traditional recipes. Serve it in your favorite bowl or chill it in a mold / either way it will sparkle on your holiday table. Use apple cider or juice in place of pomegranate, if you wish.

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  • 2 cups fresh or frozen cranberries
  • 2 tablespoons Stevia In The Raw® Baker's Bag
  • 1 - 2 tablespoons Sugar In The Raw®
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1/3 cup pomegranate juice
Place all the ingredients in a heavy, medium saucepan and bring to a boil over medium-high heat. Simmer until the cranberries pop and soften, 10 minutes. Transfer to a decorative serving bowl (or other container) and cool to room temperature. Cover and refrigerate for at least 8 hours before serving to allow the flavors to meld. Cranberry sauce keeps for up to 3 days, tightly covered in the refrigerator.
When doubling this recipe, do not double the cinnamon and liquid. Increase the cinnamon to 1 1/2 teaspoons and the juice to 1/2 cup.

nutrition information

Per Serving: cal. (kcal) 70, carb. (g) 18, fiber (g) 2, Percent Daily Values are based on a 2,000 calorie diet
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