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    Home » Recipes » Dressings & Sauces

    Low Sugar Cranberry Sauce with Parsnips

    Published: Nov 19, 2018 / Modified: Jul 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 72
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    Homemade Cranberry Sauce
    Homemade Cranberry Sauce

    Add another vegetable to your holiday table with this low sugar cranberry sauce recipe that has a surprise ingredient: parsnips! It’s the best way to enjoy cranberry sauce, with added nutrition from fiber-rich parsnips and without tons of refined sugar.

    cranberry sauce with parsnips in a white bowl with a gold spoon on a blue napkin

    Ok, I know what you might be thinking. Did she really add a vegetable to cranberry sauce?! Why yes, yes I did. And it turned out to be a great addition!

    If you have eaten fresh cranberries before, then you probably know that they have a tart, sour flavor. Dried cranberries, on the other hand, tend to have added sugar and taste sweeter. Seriously, almost all dried cranberries have added sugar if you check the ingredients list!

    This is because a little sugar makes cranberries much more palatable for some people, including me. So when I sat down to think of a fun recipe for Thanksgiving, I decided to make a homemade cranberry sauce that did not contain refined sugar but instead featured a sweet veggie.

    That’s when parsnips came to mind! These pale yellow root vegetables have a naturally sweet taste, and get even sweeter when you cook them. This makes them the perfect addition to tart cranberries.

    So, if you’re looking for a unique way to serve up a Thanksgiving classic (or if you need a reduced sugar cranberry sauce, made with maple syrup), this one’s for you!

    fresh cranberries and diced parsnips in a large black pot
    cooked cranberries and parsnips in a large black pot

    How to Make Low Sugar Cranberry Sauce

    You only need four ingredients to make this cranberry sauce. Not bad at all, huh? Plus, you can get people to try parsnips (an amazing, underrated veggie), maybe without even knowing!

    The process goes like this:

    • Add everything to a pot. Boil and then bring to a simmer until you hear the cranberries pop (photo 1 above).
    • Smash the mixture gently with a spoon (photo 2 above).
    • Let it cool and eat it up!

    Keep in mind that this is a chunky cranberry sauce, and will not be as smooth as the kind you buy in the can!

    low sugar cranberry sauce with parsnips in a white bowl on a blue napkin

    Tips for Serving and Storing

    Of course, you can serve this recipe on Thanksgiving or another holiday. But it also tastes great in the following ways:

    • Mixed into hot oatmeal
    • Added to yogurt
    • Eaten on top of pork chops or fish (yum!)
    • Added to a baked potato! (recommendation from Will)

    Homemade low sugar cranberry sauce can last in the fridge for 5-7 days in an airtight container. You can also freeze this recipe and thaw in the fridge before you want to eat it. This makes it a great make ahead recipe for the holidays!

    Homemade Cranberry Sauce

    For other holiday side dishes, check out the Beet and Carrot Veggie Applesauce, Savory Roasted Root Vegetables, and Healthier Green Bean Casserole with Almonds.

    If you make this recipe, don’t forget to let me know how you like it by rating and reviewing in the comments below!

    Homemade Cranberry Sauce

    Low Sugar Cranberry Sauce with Parsnips

    A healthy, reduced sugar cranberry sauce that's sweetened with parsnips and maple syrup. Recipe yields ~2.5-3 cups.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 mins
    Servings: 6 servings
    Calories: 110kcal
    Author: Lizzie Streit, MS, RDN
    Cost: $8 total

    Equipment

    • cutting board and knife
    • large pot and spoon

    Ingredients

    • 3 cups cranberries
    • 2 parsnips - diced, about 1 cup
    • ⅓ cup maple syrup
    • ½ cup water
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    Instructions

    • In a large pot, combine cranberries, diced parsnips, maple syrup, and water. Bring to a boil and then simmer, uncovered, for 20 to 25 minutes or until all of the cranberries have "popped." 
    • Use a large spoon to gently pop the rest of the cranberries and stir the sauce. It should be pretty thick by the time you take it off the stove, and it will thicken up a bit more as it cools. The parsnips should be fairly tender, but you can keep the sauce on the stove until they cook a little more if desired. 

    Notes

    • Store in an airtight container in the fridge for 5-7 days, or in the freezer for up to 3 months.
    • Serve with Thanksgiving turkey, or mix into oatmeal and yogurt and serve with pork or fish.

    Nutrition

    Serving: 0.5cup | Calories: 110kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 277mg | Fiber: 5g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy holidays!

    Lizzie

    More Dressing and Sauce Recipes

    • Italian Roasted Red Pepper Sauce
    • Tomatillo Green Chili Salsa (Salsa Verde)
    • Mint Basil Pesto (with vegan option)
    • Rhubarb Sauce for Ice Cream
    • 72

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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