detail Cooked Rhubarb Sauce 4

Cooked Cranberry Sauce Recipe with Truvía® Natural Sweetener

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This fruity, zingy sauce contains 80% fewer calories* and 100% less sugar* than the full-sugar version. Top your ice cream or smear it on muffins. And always keep a jar in the fridge – temptation can strike anytime. Makes 16 servings.

  • Serving Size: 2 Tbsp.
10 Calories

Nutrition Per Serving

Calories 10
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 0g
Erythritol 3g
Protein 0g
Vitamin A 0% DV
Vitamin C 4% DV
Calcium 0% DV
Iron 0% DV

Ingredients

Directions

  1. Assemble all ingredients.

  2. Place cranberries in cooking kettle; add Truvía® Natural Sweetener, cinnamon and water; cook over medium heat for 25 minutes; stirring occasionally.

  3. Remove from heat; allow to cool for 25 minutes.

  4. Transfer into bowl; cover; serve warm or refrigerate.

*This sauce has 10 calories and 0 grams of sugar per serving compared to the sugar-sweetened version which has 50 calories and 13 grams of sugar.

Cooked Cranberry Sauce is rated 3.642857142857143 out of 5 by 14.
Rated 2 out of 5 by from Needs to be tweaked Me & my husband are vegetarians. We do eat healthy fish occassionally and we eat eggs.  I was excited to try this simple recipe tonight for our asparagus & mashed potatoes. It sure added a nice red color but not that tasty. It just needs tweaked. I'm not sure if it was the cinnamon or too much truvia?? I want to keep working with this recipe b/c i know i want to enjoy surgar free crannberries. It was fun listening to them cook. It reminded me of the sounds of a crackling  fireplace.  I will come back and tell you about it, if I figure out a better way.  I have the cranberries, bought them today, so all i need to do now is experiment. I'm going to leave off the cinnamon and use less truvia to see what that does. I might also keep the cinnamon but use less truvia. I'm just going to have to experiment. More to come...
Date published: 2013-11-19
Rated 5 out of 5 by from Great cranberry sauce with Truvia Great flavor! I omitted the cinnamon because I prefer just cranberries in their pure state. The Truvia gives the cranberries a great hint of sweetness without overpowering them. I cooked a double recipie then added another 2 cups cranberries & cooked down the rest of the was to have some whole berries in the sauce. Delicious, tart & consistency of sauce perfect! I am saving some to use as a jam spread for toast! I think it would be great on pork loin chops too!
Date published: 2014-11-26
Rated 3 out of 5 by from Good start, but.... I tried this recipe but the cinnamon put me off. Icky! So I used your truvia/cranberry ratio and tweaked it. I added zest and meat of one orange (throw out the white part of the peel) and 1/4 c chopped pecans. Just a few more calories, and YUMMY! Also if you add 1/4 c of sauce and one envelope of truvia to 8 oz of plain Greek yogurt, you have a very high-protein snack without much carbs, and it's the best flavor of yogurt I've ever tasted.
Date published: 2014-03-17
Rated 5 out of 5 by from If you love cranberry sauce I love cranberry sauce but I'm on a low-carb diet and can't have all of the sugar in the canned variety. I have made this cranberry sauce with Truvia several times and it tastes great. I even used cheesecloth to screen out the seeds (tastes good but a lot of work). I wish I could find fresh cranberries at the grocery store all year.
Date published: 2015-02-08
Rated 3 out of 5 by from Needs adjusting I made this last Thanksgiving and it just needs more Truvia. I like the cinnamon OK but it is just too tart. I have made my own for years with the blue and yellow packets, and want to use Truvia again but will have to tweak as a few others have mentioned.
Date published: 2015-11-25
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