Gluten Free Cranberry Sauce
This gluten free cranberry sauce recipe is as simple as it gets. With only 3 ingredients it cooks up in less than 20 minutes and tastes amazing. Naturally sweetened with maple syrup, it's also vegan, dairy free, and paleo.
Servings 8
Calories 51kcal
Equipment
- A saucepan
Ingredients
- ⅓ c maple syrup
- 2 cups cranberries
- ¼ c orange juice
Instructions
- Add the cranberries, orange juice, and maple syrup to a saucepan.
- Stir the ingredients together with a spatula and cook on the stovetop over medium heat for 12-14 minutes, stirring frequently so the mixture doesn't burn. At around 8 minutes the cranberries will start to pop - this is normal.
- Once the mixture thickens and most of the cranberries have popped, remove the pan from the heat. Pop any cranberries that haven't popped yet by smashing then against the side of the saucepan with a spatula or spoon.
- Taste and adjust for sweetness by adding 1 tsp of maple syrup at a time, if necessary. Spoon into a bowl and serve, topping with orange zest if desired.
Notes
- Keep watch over the cranberries as they cook. They will start to pop eventually and you want to stir them as they do to prevent burning.
- If you don't have maple syrup, you can substitute honey in the same amount (though the recipe won't be vegan then). You could also use agave nectar, though will need slightly less as agave is sweeter.
- You can easily double or even triple this recipe by doubling or tripling the ingredients. Just make sure to use a bigger pot.
Nutrition
Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 67mg | Fiber: 1g | Sugar: 10g | Vitamin A: 31IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg