Cranberry Sauce with Maple, Cinnamon and Apple

Cranberry sauce is so easy to make and so popular in my house that I always make two versions, one slightly savory, and a sweet one. This is the sweet one.  In addition to the apples, most of the sweetness comes from erythritol and stevia, both zero glycemic sweeteners. The rest is from maple syrup and coconut sugar, each of which has a slightly lower glycemic index and more nutrients than refined white sugar.

Make this cranberry sauce a day or two ahead of time, keep it in the fridge, and serve it cold.

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Cranberry Sauce with Maple, Cinnamon and Apple

By Springhouse Turtle – Serves: many

Prep Time: 15 minutes – Cooking Time: 5 minutes – Total Time: 20 minutes

This tart-sweet Cranberry sauce is reminiscent of apple pie filling with a bite. Use any apples you like. I prefer gala apples, which are on the sweeter side.

Ingredients

• 1/4 cup coconut sugar
• 1/4 cup erythritol
• 1/8 teaspoon stevia powder
• 3/4 teaspoon cinnamon
• 2 cups fresh cranberries
• 2 apples (I use gala apples), cored and diced. I don't peel them.
• 2 tablespoons maple syrup
• 2 cups water

Instructions

1

In a small bowl, toss the apples with the sweeteners and cinnamon.

2

Put the cranberries, apples, water and maple syrup into a medium saucepan with a lid.

3

Turn up the heat, stir and bring to a boil.

4

Cover and remove from heat. The sauce will look thin, but will gel as it cools.

5

Cool completely, pour into a glass container, cover and store in the refrigerator until ready to use.

An apple slicer makes coring apples easy. I don’t peel the apples for this sauce.

Cut the apples into small dice.

Toss the apples, sweeteners and cinnamon together in a bowl.

Put the apples and cranberries into a saucepan, add water, and bring to a boil.

As soon as the sauce boils, remove it from the heat. As it cools, the sauce will gel. Store it in a glass container in the refrigerator until ready to serve.

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