Spiced Low Sugar Cranberry Sauce
This low sugar cranberry sauce with a hint of orange and spice is made using Marsala wine for a festive feel and cayenne pepper for a bit of bite. Ready in under 15 minutes.
Servings 8 servings
Calories 74kcal
Equipment
- Medium sized saucepan with lid
Ingredients
- 3 cups cranberries fresh or frozen, 10.58oz
- 3½ tablespoons Marsala wine/sherry/port
- ⅓ cup fresh orange juice plus zest of ½ small orange
- 1 tablespoon balsamic vinegar
- 6-7 tablespoons granulated or light brown sugar
- ¼ teaspoon ground ginger and cayenne pepper each
- ⅙ teaspoon nutmeg, cloves, fine sea salt each
Instructions
- Place the cranberries, sugar, spices, salt, wine, balsamic vinegar and orange juice as well as some of the zest in a saucepan, stir, cover and bring to the boil. Lower the heat and simmer for 9-11 minutes, stirring once or twice, until the cranberries have softened (and stopped making popping sounds).
- Remove from the heat, stir in the remaining orange zest and set aside to cool completely. The mixture will thicken as it cools.
- Once completely cooled transfer into a clean jar. Keep refrigerated for up to 2 weeks.
Notes
- Cranberries: Use fresh or frozen (no need to defrost them). If you use frozen cranberries your sauce will take a couple of minutes longer to cook.
- Cooking time: Typically this sauce is ready after about 9-11 minutes of simmering. The cranberries should still hold their shape quite well. Try not to cook them for too long. Don't worry if there is still quite a lot of moisture in the sauce after it's been cooked - the sauce will thicken as it cools. If your sauce becomes too thick add a splash of orange juice/wine.
- The flavour will intensify as the sauce cools so if you want to add more sugar/spice I recommend you wait until the sauce has cooled completely before adjusting the amounts.
- For best results cool completely and refrigerate for 30 minutes (ideally) before serving.
- Storing: Refrigerate in a jar for up to 2 weeks.
- Not suitable for freezing.
- Spices: I used a little cayenne pepper for a bit of heat but you can use black pepper instead. You could also add a pinch of cinnamon and/or allspice into the mixture.
- Marsala: Use either port or sherry instead if preferred.
- Sugar: Use either regular or light brown sugar.
Nutrition
Serving: 1serving | Calories: 74kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 72mg | Fiber: 2g | Sugar: 13g | Vitamin A: 43IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg