I’ll admit it. I’m not a huge fan of cranberry sauce. BUT. It’s Thanksgiving and what’s Thanksgiving without it? This recipe is especially amazing because you can free up a burner on your stove during the chaos and let it make itself in the crockpot!
Being a weight loss surgery patient, I’m constantly looking for alternative versions of my favorite foods, especially if it needs a protein boost, or a lower sugar content.
Behold. WLS-approved (or at least Kiwi approved) cranberry sauce.
I live in the cranberry capital of the US, practically. Carver/Plymouth/Wareham have more cranberry bogs and farmers markets than you can shake a stick at, so it was only a matter of choosing which farm to support to get fresh cranberries.
I mean.. I could have gone to Stop and Shop and picked up a bag of Ocean Spray (seeing how that’s around here, too) but I really wanted the “authentic” experience of farm fresh berries.
So here it is.
Makes 6 servings (or more if you only eat a spoonful at a time, like me)
Calories: 40 | Sugar: 5.2g
- 14oz fresh cranberries
- 1/2 cup orange juice (I used the Trop50 because I don’t normally drink orange juice and it came in a small bottle)
- 1/2 cup water
- 1/4 cup zero calorie sweetener (more or less depending on personal taste)
- Optional add ins: splash of bourbon, red wine or vanilla, orange zest, ground ginger, cinnamon and cloves or some chopped walnuts.
Add all ingredients to slow cooker and stir to combine. Cook on high for 3-4 hours or on low for 7-8 hours or until the cranberries have started to pop open and the sauce gets all bubbly. You can mash some it up a bit as it cooks until you reach your desired consistency.. and remember the sauce will thicken as it cools!
Taste it before adding in your extra flavors and adjust the sweetness as needed. I think I’ll use some vanilla and cloves in this batch and see how it turns out.
Happy Thanksgiving, everyone!