There's nothing better than gooey, tart cranberry sauce during Thanksgiving time (or anytime you can find fresh cranberries!). This recipe leans towards the sweeter side but you could easily alter it to whatever your prefer.
Makes approximately 2 cups
1 (12 oz) bag fresh cranberries
1 cup Truvia + more to taste
zest of 1 small lemon
3/4 cup water
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
dash of ground cloves
dash of salt
1. Pour cranberries into a medium saucepan. Remove a 1/2 cup of cranberries and set aside.
2. Add Truvia, lemon zest, and water to saucepan. Stir until ingredients are incorporated.
3. Cook cranberries over low heat, stirring occasionally, until cranberries have softened and Truvia is dissolved (about 10 minutes).
4. Raise heat to medium and stir in spices (cinnamon, nutmeg, ginger, and cloves) and salt. Cook, stirring occasionally, until cranberries begin to burst and mixture thickens (12-15 minutes).
5. Stir in reserved cranberries. Taste and add more Truvia if necessary (will depend on natural sweetness of the cranberries).
6. Cranberry sauce be served warm, cold, room, or at room temperature.