This low sugar cranberry sauce with a hint of orange and spice is made using Marsala wine for a festive feel and cayenne pepper for a bit of bite. Ready in under 15 minutes.
Today I am going to share my super easy to make, low sugar cranberry sauce which is ready in under 15 minutes! This recipe is so simple and delicious that I usually carry on making it until cranberries disappear from the shops. Which is well into February!
Why I love this recipe
Primarily for its delicious rich, tangy, sweet flavour with a hint of savouriness!
What I also love about this healthier cranberry sauce is that I am in complete control of the amount of sugar that goes into it. Because cranberries are naturally very sour they do need to be combined with sugar in one form or another. In this cranberry sauce recipe I chose ordinary sugar, naturally sweet orange juice and Marsala wine (use port or sherry instead if you prefer). My homemade cranberry sauce contains approx. 30 % less sugar than commercially produced cranberry sauce. And it's really sweet enough!
Top tip
You can always add more sugar to this sauce if you like but do it gradually so you don't end up making it too sweet.
Can I use frozen cranberries
Yes, you can! Either fresh or frozen cranberries are absolutely fine to use. If you choose frozen there is no need to defrost them. Put them straight into the pot and combine with the other ingredients. The only difference is that they might take a couple of minutes longer to cook.
Low sugar cranberry sauce ingredients
I cooked the cranberries in a mixture of Marsala wine, orange juice (along with the zest) and a splash of balsamic vinegar for more depth of flavour. I used a moderate amount of granulated sugar and a mixture of spices including ginger, nutmeg, cloves and cayenne pepper as well as a pinch of sea salt (tweak the amounts to your preference).
Top tip
I recommend waiting until the sauce has cooled before adding any more liquid or sugar/spice. The sauce will thicken as it cools and the flavour will intensify.
Step-by-step recipe instructions
This homemade cranberry sauce recipe is incredibly easy to make!
1.Place the cranberries, sugar, wine, orange juice, balsamic vinegar, spices and salt plus some of the orange zest in a saucepan, stir, cover and bring to the boil.
2. Simmer for about 9-11 minutes stirring once or twice. Once the cranberries stop making popping sounds the sauce is pretty much ready. Remove from the heat, stir in the remaining orange zest and set aside to cool completely. The sauce will thicken as it cools.
3. Once cooled completely transfer into a jar and refrigerate for up to 2 weeks.
Top tips
- Cranberries: Use fresh or frozen (no need to defrost them). If you use frozen cranberries your sauce will take a couple of minutes longer to cook.
- Cooking time: Typically this sauce is ready after about 9-11 minutes of simmering. The cranberries should still hold their shape quite well. Try not to cook them for too long. Don't worry if there is still quite a lot of moisture in the sauce after it's been cooked - the sauce will thicken as it cools. If your sauce becomes too thick add a splash of orange juice/wine.
- The flavour will intensify as the sauce cools so if you want to add more sugar/spice I recommend you wait until the sauce has cooled completely before adjusting the amounts.
- For best results cool completely and refrigerate for 30 minutes (ideally) before serving.
- Storing: Refrigerate in a jar for up to 2 weeks.
- Not suitable for freezing.
Substitutions
- Spices: I used a little cayenne pepper for a bit of heat but you can use black pepper instead. You could also add a pinch of cinnamon and/or allspice into the mixture.
- Marsala: Use either port or sherry instead if preferred.
- Sugar: Use either regular or light brown sugar.
Serving suggestions
I can't imagine the festive season without cranberry sauce. It's delicious with roast turkey, meat stuffing, roast ham or chicken, stuffing meatballs as well as vegetarian stuffing. And if you make a big batch you can also enjoy it with Thanksgiving/Christmas leftovers!
Consistency and texture
Because this sauce cooks so quickly the cranberries become soft but do not disintegrate completely. This homemade sauce does not resemble the overprocessed cranberry sauces sold in the shops, which often contain more jelly (sugar!) than fruit. This sauce is chunky and thick, but with a good amount of moisture in it.
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Keep in touch!
Have you made this low sugar cranberry sauce recipe? I'd love to know how it turned out for you. Did you make any swaps? Let me know in the comments below, thanks!
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Recipe
Spiced Low Sugar Cranberry Sauce
Equipment
- Medium sized saucepan with lid
Ingredients
- 3 cups (300 g) cranberries fresh or frozen, 10.58oz
- 3½ tablespoons (50 ml) Marsala wine/sherry/port
- ⅓ cup (80-100 ml) fresh orange juice plus zest of ½ small orange
- 1 tablespoon balsamic vinegar
- 6-7 tablespoons (85 g) granulated or light brown sugar
- ¼ teaspoon ground ginger and cayenne pepper each
- ⅙ teaspoon nutmeg, cloves, fine sea salt each
Instructions
- Place the cranberries, sugar, spices, salt, wine, balsamic vinegar and orange juice as well as some of the zest in a saucepan, stir, cover and bring to the boil. Lower the heat and simmer for 9-11 minutes, stirring once or twice, until the cranberries have softened (and stopped making popping sounds).
- Remove from the heat, stir in the remaining orange zest and set aside to cool completely. The mixture will thicken as it cools.
- Once completely cooled transfer into a clean jar. Keep refrigerated for up to 2 weeks.
Notes
- Cranberries: Use fresh or frozen (no need to defrost them). If you use frozen cranberries your sauce will take a couple of minutes longer to cook.
- Cooking time: Typically this sauce is ready after about 9-11 minutes of simmering. The cranberries should still hold their shape quite well. Try not to cook them for too long. Don't worry if there is still quite a lot of moisture in the sauce after it's been cooked - the sauce will thicken as it cools. If your sauce becomes too thick add a splash of orange juice/wine.
- The flavour will intensify as the sauce cools so if you want to add more sugar/spice I recommend you wait until the sauce has cooled completely before adjusting the amounts.
- For best results cool completely and refrigerate for 30 minutes (ideally) before serving.
- Storing: Refrigerate in a jar for up to 2 weeks.
- Not suitable for freezing.
- Spices: I used a little cayenne pepper for a bit of heat but you can use black pepper instead. You could also add a pinch of cinnamon and/or allspice into the mixture.
- Marsala: Use either port or sherry instead if preferred.
- Sugar: Use either regular or light brown sugar.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
MandW says
Please can I ask why you can’t freeze it? Would be great to prep ahead and not have it taking up room in the fridge.
Monika says
I found that when I froze a batch the taste wasn't the same after defrosting. That said you can always adjust it after defrosting if necessary. So it's really up to you.
Charlotte Oates says
Ooh I love the idea of adding a little cayenne pepper to give the cranberry a kick.
Monika says
Thank you Charlotte:)
hijackedbytwins says
Oooh Marsala wine I will have to try that. In the past I have used prosecco but love the sound of this. Thank you for sharing with #CookBlogShare x
Monika says
Thanks Kirsty! To be honest I think any sweet tasting alcohol would be suitable in this recipe. Prosecco sounds nice too:)
cookingwithauntjuju.com says
I make my relish at Thanksgiving and use Grand Marnier and orange zest. I do mine to taste with the sugar as well as I don't like it too sweet. I will have to remember Marsala the next time I make it. Happy Fiesta Friday!
Monika says
I am definitely going to have to try Grand Marnier the next time I make it! Thanks for stopping by:)
Monika says
Thanks! It's impossible to avoid sugar completely but I always try to use as little as possible:)
Sandhya says
Monika,
Love the addition of Marsala to the cranberry sauce and teh fact that you could cut the sugar in half is awesome!
thanks for sharing it with us at Fiesta Friday!
Julie is Hostess At Heart says
Wow, this sounds delicious!
Monika says
Thanks! Glad you like it:)
Midge says
I am absolutely addicted to Cranberry sauce, honestly between me & The Peachicks we go through vats of it every year - I LOVE the idea of adding a bit of marsala or chilli to it! Definitely going to give this one a go! #cookblogshare
Monika says
Thank you! I can't imagine the festive season without it either! The other day I had it with fish and thought it tastes great (this means I've probably stopped using common sense:)
Eb Gargano / easypeasyfoodie.com says
Homemade cranberry sauce is fab, isn't it? Soooo much better than the bought stuff. Yours looks gorgeous - I like the addition of cayenne pepper. I'll have to try that! Eb x
Monika says
Thanks Eb! We've almost finished the first batch, I'll have to make more for Christmas! Glad you liked the cayenne pepper:)
Cliona Keane says
This looks fab and it's great to have a low sugar alternative! Love the colour, it really pops off the screen too!
Monika says
Thank you! Glad you like it! I think less sugar is always better, and cranberry sauce from the shop is so sweet when you make your own you are bound to use less sugar. Thanks for stopping by:)
Mandy Mazliah says
What a delicious recipe - I love cranberry sauce and might just have a go at your recipe. Thanks for linking up with #CookBlogShare
Monika says
Thanks Mandy! So glad to hear that!
Le Coin de Mel says
I love the look of your cranberry sauce. I love cranberries and it sounds like the perfect sauce to go in a turkey sandwich... or a brie and cranberry sauce baguettes... yum! I'm currently putting together a round-up of Christmas recipes that are free from the top 14 allergens. Would you mind if I included it? Thanks 🙂 Mel #CookBlogShare
Monika says
Thanks! I'd be delighted if you included my cranberry sauce in your roundup! Send me a link when you post it so I can have a look at all the other Christmas recipes too:)
Stephanie@ApplesforCJ says
I love cranberry sauce but haven't had any for a while cause of all the sugar. This sounds like a great idea with the addition of wine.
Monika says
Thanks! This sauce isn't as sugary as the shop bought ones - sometimes making your own is simply the best option:)
Corina says
It looks so vibrant! I'm sure it's much nicer than the cranberry sauce you can buy, although I have to admit I've never made my own yet.
Monika says
Thanks Corina! I make my own because it's so easy and I can flavour it however I like:)
Corina says
And thanks for sharing with #CookOnceEatTwice as well Monika!
Monika says
Thanks for hosting:)