The perfect side dish to brighten any Thanksgiving plate.
Every year my husband and I travel to my mother-in-laws for Thanksgiving. We have a small get together, maybe 6 at the most, and we feast for lunch! That’s right, LUNCH. By the time it’s all cooked (which is started early), we’re all usually starving and we end up digging in around 11am. Last year we ate at 10:30! Ha!
It’s hard to wait any longer though because the smells coming out of her kitchen are enticing. I’m getting hungry just thinking about it. Thanksgiving is all about comfort food, and we definitely make true to that. We have turkey, stuffing, sweet potatoes, mashed potatoes, rolls, mac and cheese, dessert, etc. Daaaaaaang, talk about needing a nap afterwards.
In order to keep things a little lighter, even if it’s just for me, I like to bring one or two sides that brighten up the plate (color!) by adding a veggie or two. This year, I decided to make my very own cranberry sauce. I’ve searched for recipes and each one would have things I liked and then things I didn’t. So, I decided to just make my own and it will be made every year … and maybe throughout!
It’s tart just like cranberry sauce should be, and the sweetness comes from the addition of diced apple and a small amount of sugar free maple syrup. It’s enough sweet to take the bite out. It’s a perfect side to cut through the richness of the other offerings. But the best part? 0 smart points! I can definitely live with that. Just means there’s points left for pie.
And we all know that’s really the best part.
Happy Thanksgiving to you and your family!
Skinny Cranberry Sauce
Author: My Skinny Sweet Tooth
Yields: 4 servings
Serving Size: about 1/2 cup
Smart Points per Serving: 0sp
Macros per Serving: 150 calories
0g Fat, 36g Carbs, 0g Protein
• 12oz fresh cranberries
• 1/4 cup water
• juice and zest from 1 medium orange
• 1 small apple, diced
• 1/4 cup sugar free maple syrup (or sweetner of choice)
• 1/8 tsp cinnamon
• pinch of sea salt
• In a medium sauce pan, stir together all ingredients.
• Bring it to a boil.
• Reduce heat and simmer for 5-10 minutes until thick and cranberries have burst, stirring occasionally. (It will thicken more as it cools)
• Serve warm or cold.