You’re going to love the tart-sweet flavor of this low-sugar cranberry sauce with strawberries. It’s made without refined sugar and is a perfect addition to your Thanksgiving feast.
Whether you want to try making homemade cranberry sauce or need a lighter option for your holiday spread, give this recipe a try. It has the perfect blend of tangy and sweet thanks to the addition of strawberries.
Over the summer, when strawberries are at their best, I stock up and freeze them. The frozen stash is fantastic for smoothies, baked goods, and this cranberry sauce.
Naturally Sweet Strawberry Cranberry Sauce
Due to the sweetness of the strawberries, the honey for this cranberry sauce is completely optional, making it a low-sugar option. At first, the sauce will smell like strawberry jam… but it has a light, tangy flavor that goes great with roasted turkey.
Here’s everything you need to make homemade strawberry cranberry sauce:
- frozen cranberries
- frozen strawberries
- honey- optional
Do the berries need to be frozen? Nope! You can use fresh but make sure to use 1 cup total of water. A little more on this later.
How to Make Low Sugar Strawberry Cranberry Sauce
This strawberry cranberry sauce is a family favorite and it takes the least amount of effort to make. All you have to do is simmer the ingredients until reduced and thickened.
Now, let’s make the best strawberry cranberry sauce:
- Thaw and drain
Combine the frozen cranberries and strawberries in a large bowl, and allow them to thaw. Drain the “defrost” liquid into a measuring cup and add enough water to make 1 cup of liquid.
- Combine the ingredients
Into a medium saucepan, combine the liquid, cranberries, strawberries, and honey, if using.
- Cook down
Bring the mixture to a boil, occasionally stirring, until cranberries begin to pop and the mixture thickens.
- *Don’t be alarmed when you begin to hear and see the cranberries “pop” which means they are cooking down. To reduce the number of purple splatters on your stove, place the sauce pan’s lid over the opening, leaving 1-2-inches of space to allow the steam to escape.
- Add the strawberries
Stir in strawberries and cook for an additional 10 minutes until they begin soften and become part of the “sauce”.
- Let it chill out
Remove the saucepan from heat and allow to cool down before refrigerating.
This will last up to 10 days refrigerated in an airtight container or lidded jars. The longer it sits, the more flavor accumulates. It has a smooth and spreadable texture, but if you prefer a super smooth texture, transfer the cooled sauce to a blender and blend until smooth.
You can also experiment with this sauce, like swapping the water for orange juice to mimic my Orang Juice Cranberry Sauce with Port, or add a cinnamon stick cinnamon for extra Thanksgiving flavor. However, I’ve found that the original recipe is my favorite way to serve it.
It’s also a good thing for us that cranberry sauce is a gluten-free food, and I don’t know what we’d do without it on the table each year. It’s a staple on my gluten-free Thanksgiving menu along with more incredible recipes even gluten lovers will enjoy.
Whether you’re cooking a gluten-free Thanksgiving for the first time, planning on hosting everyone this year, or simply wanting to make your life easier on Thanksgiving Day – this is the book for you.
My Gluten-Free Thanksgiving Meal Plan
Everything you need for a stress-free, gluten-free holiday!
Inside this eBook, you’ll find 23 gluten-free Thanksgiving recipes. PLUS, done-for-you daily holiday prep, helpful kitchen notes, and hour-by-hour timing instructions for Thanksgiving day.
This book is like hiring a kitchen assistant to plan out an incredibly delicious menu for your family.
How to Use Low Sugar Cranberry Sauce
Of course, this low-sugar cranberry sauce can be served in the traditional feast with roasted turkey, sweet potatoes, and stuffing, but leftovers last for up to 10 days and can be enjoyed in so many ways.
- As a dip with Thanksgiving leftover egg rolls
- Spread it over a homemade biscuit or toast
- Use it as a topping for cheesecake
- Top over a bow of morning oats