Although thanksgiving is over, I would still like to share with you this hearty sweet, with a touch of tartness, cranberry raspberry sauce. It is no-sugar-added! Wait, wait, don’t go away yet! It is still sweet, naturally sweetened. We have spread this sauce on our gluten-free bread, mixed it in muffin batter, added it to oatmeal, and even mixed it in our homemade kefir.
I adapted this recipe from here. In that recipe it used merlot and sugar. I don’t have merlot in my cupboard, and I normally don’t use sugar (especially refined sugar) as sweetener in my recipes. I substituted the merlot with no-sugar-added pure apple juice, and the sugar with pure stevia extract powder. Simply boil and simmer cranberries and raspberries in apple juice, then add stevia a little bit at a time. The sauce has a natural, clean sweet taste with a touch of tartness from the cranberries.
When making raspberry sauce/jam, some recipes are using a packet of pectin to thicken the jam in order to achieve a spreadable consistency. I found this website that listed two groups of fruits with high and low natural pectin. Cranberry is high in pectin while raspberry is low in pectin. This is an ideal combination to make a spreadable sauce from these two fruits. With their elegant red color, this sauce will really stand out during the holidays.
Are you ready to make some homemade no-sugar-added cranberry raspberry sauce now? It can be refrigerated for two weeks or longer. There are many ways to use it in different recipes, such as: molten chocolate cake filled with cranberry raspberry sauce; cranberry raspberry sauce filled rolls; or shortbread cookies.
- 12 oz fresh cranberries
- 2 cups frozen raspberries or 12 oz fresh raspberries
- 1 cup pure apple juice (no-sugar-added preferred)
- ⅛ to ¼ tsp pure stevia extract powder
- Place cranberries in a colander and rinse with water. Rinse raspberries if they are fresh.
- Combine cranberries, raspberry, and apple juice in a sauce pan. Bring to a boil over medium high heat, then simmer for 15 minutes.
- Stir in ⅛ tsp stevia at a time. Add more stevia, if needed, for extra sweetness.