Holiday Spiced Cranberry Recipe : Only 70 Calories

Holiday Spiced Cranberry Recipe

Do you have a favorite side dish that you look forward to everything Thanksgiving or Christmas? Maybe it is the sweet potato casserole, green beans, or even your favorite cranberry recipe. I have never been a big fan of cranberry. When I picture I picture the block of cranberry that slides out of the can and you slice it. I’ve never had the opportunity to taste homemade cranberry. I do like cranberry juice so I think if I tried the right cranberry recipe I might actual enjoy the popular holiday side.

To make this delicious low-calorie cranberry recipe, start by placing 2 cups of fresh or frozen cranberries, 2 tablespoons of Stevia In The Raw, 2 tablespoons of sugar, 1 teaspoon of ground cinnamon, ⅛ teaspoon of ground clove, and ⅓ cup of pomegranate juice in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes, or until the cranberries have popped and softened. Once done, transfer the cranberry mixture to a decorative serving bowl or container, let it cool to room temperature, then cover and refrigerate for at least 8 hours before serving to enhance the flavors. Enjoy your refreshing dish!

No ratings yet

Holiday Spiced Cranberry Recipe

Colleen Shibley

Elevate your holiday side dish game with homemade cranberry recipes. From cranberry relish to cranberry sauce, explore new flavors.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cool Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Side Dish

Cuisine American

Servings 4

Calories 59 kcal

Ingredients

  

1x2x3x

• 2 cups cranberries fresh or frozen
• 2 tbsp Stevia In The Raw
• 2 tbsp sugar
• 1 tsp ground cinnamon
• ⅛ tsp ground clove
• ⅓ cup pomegranate juice

Instructions

 

• Place all the ingredients in a heavy, medium saucepan and bring to a boil over medium-high heat.
• Simmer until the cranberries pop and soften, 10 minutes.
• Transfer to a decorative serving bowl (or other container) and cool to room temperature.
• Cover and refrigerate for at least 8 hours before serving to allow the flavors to meld.

Notes

Cranberry sauce keeps for up to 3 days, tightly covered in the refrigerator.

When doubling this recipe, do not double the cinnamon and liquid. Increase the cinnamon to 1 1/2 teaspoons and the juice to 1/2 cup.

Nutrition

Calories: 59 kcal | Carbohydrates: 15 g | Protein: 0.3 g | Fat: 0.2 g | Saturated Fat: 0.03 g | Polyunsaturated Fat: 0.04 g | Monounsaturated Fat: 0.02 g | Sodium: 3 mg | Potassium: 87 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 32 IU | Vitamin C: 7 mg | Calcium: 12 mg | Iron: 0.2 mg

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Keyword Cranberries

Tried this recipe?Let us know how it was!