Recipe: Cranberry sauce

I’ll make any excuse I can to spend the day in the kitchen preparing for a large traditional (East Coast) turkey dinner. This is the first holiday meal in our new house and I’m busy preparing as much as I can the day before the big meal. I’ll be working in a new kitchen tomorrow that I’m not used to yet and I’d like to be sure all of the food is ready at the same time.

I always choose to make a lower sugar cranberry sauce with Turkey dinners, I don’t cut out all of the sugar but I usually half it. I have tried sucralose and stevia with my cranberry sauce and I do personally prefer the product outcome when I use sucralose.


– 1 bag of frozen cranberries (600 gr)

– 1 cup water

– 1/8 cup white sugar

– 1 1/2 Tbsp sucralose (I use President’s Choice Sucrella [price])


Add water and cranberries to medium pot and bring to a boil. While stirring frequently boil for 2-5 minutes until most of the cranberries have burst. Turn down the heat to low and add remaining two ingredients.  Stir until it is the desired consistency of cranberry sauce. Serve warm or let cool and refrigerate until serving.


Preparing a day early for any meal can reduce stress and can help you ensure you have everything needed for your meal.

I try to wash and cut most vegetables the day before a large dinner and make cranberry sauce and the stuffing a day early.

Let me know if you try it!

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