Are you hosting Thanksgiving this year?
You might be surprised, but I’ve never hosted.
Nope, not even a Friends-giving.
Dan and I are still in a comfortable pattern of alternating between his parents and mine for holiday festivities.
But when I do, you can bet this 2-Way Low Sugar Orange Cranberry Sauce will be on the menu.
It’s lightly sweetened with maple syrup and fresh squeezed orange, with an optional chia twist, that comes together in under 20 minutes for you and yours.
I’ve always been a bit fickle about cranberry salad/sauce.
It was either too sweet or too tart; too jelly-like or too crunchy.
I have a list of things I want to do before I turn 30, and now I can totally cross off “create the perfect cranberry sauce”…
Just kidding (but I do have a list).
It’s jammy and thick and achieves that perfect balance of tart and sweet.
I wanted to actually taste the wonderful tartness of the cranberries, so I lightly sweetened the cranberry sauce with pure maple syrup and fresh squeezed orange.
I kept the maple syrup syrup intentional low because I prefer my sauce on the tart side, with room to add if needed.
If you’re looking for a little more sweetness at the end, don’t worry, you can easily add a little more maple syrup or fresh squeezed orange into the mix to get YOUR perfect blend.
This recipe is forgiving!
Because it’s so good, I even created a spin-off versions with chia seeds for some extra pizazz!
If you’ve had chia fruit jams before, think along those lines.
To make the 2-Way Low Sugar Orange Chia Cranberry Sauce, stir in a few tablespoons of chia seeds at the end and watch the sauce take on a thicker, more pudding-like consistency.
It’s equally delicious, and you can wow your guests with a take on cranberry sauce they’ve never seen before.
“Yes, Aunt Marsha, those are CHIA SEEDS in there…”
I almost felt like I cheated when I wrapped up this recipe in under 30 minutes.
I expected cranberry sauce to be inherently difficult; the type of side you place gingerly on the nice table cloth with a joking disclaimer that you slaved for hours.
But, you can still say that…no one needs to know you whipped this up in 20 minutes 10 minutes ago.
Your secret is safe with me.
Enjoy this 2-Way Low Sugar Orange Cranberry Sauce as a beautiful and delicious part of your healthy holiday spread.
Stir in chia seeds for some extra protein and intrigue, or enjoy the equally tasty classic version as is.
I recommend making one of each, because the sauce stores well in the fridge, and trust me, you’ll want to have on on hand…
If your family doesn’t gobble it all up over the holiday, you can enjoy leftovers for weeks!
I love to enjoy mine in yogurt bowls, smoothie bowls, oatmeal, spread on toast, or spooned on a warm dessert.
If you make this 2-Way Low Sugar Orange Cranberry Sauce, let me know!
I’d love to see it as a part of your holiday spread.
Come say hi on Instagram @flora_and_vino and use #floraandvino!
- 1 12-ounce bag of fresh cranberries
- ⅓ cup maple syrup + more as needed to reach desired sweetness
- ½ cup filtered water
- 1 fresh squeezed orange
- Zest of 1 medium orange
- 2 TBS white chia seeds (optional)
- Rinse the cranberries well and remove any that are squishy or discolored.
- In a medium saucepan, combine the cranberries, maple syrup and filtered water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened; about 10 minutes.
- Remove the pan from heat and stir in juice from 1 fresh squeezed orange and orange zest (optional).
- For classic Low Sugar Orange Cranberry Sauce, leave as is. To make Low Sugar Orange Cranberry Chia Sauce, stir in 2 TBS white seeds and allow the mixture to sit and thicken for 5-10 mins. Add another squeeze of fresh orange juice to thin out, if necessary.
- Taste test, if the mixture is too tart for your liking, add an additional drizzle of maple syrup and/or fresh squeezed orange.
- Allow to mixture to fully cool, then store in an airtight container in the refrigerator for several weeks.