This cranberry sauce is pretty healthy already, but you can make it even better for the diabetics by using low sugar orange juice and agave syrup instead of honey. Not sure how that would affect the taste though, but it should work.
Homemade Cranberry Sauce (Better Than Store-Bought)
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 8 servings
Yield: 2 1/4 cups
4 cups (12oz package) fresh or frozen cranberries
1/2 cup honey or maple syrup, or more as desired
1/2 cup orange juice
1/2 cup water
orange zest, optional
In a saucepan over medium-high heat, add the water, orange juice, and honey. Bring to a boil.
Add in the cranberries and give everything stir.
Bring the mixture back to a boil, then reduce the heat to a simmer. Let it simmer for 5-10 minutes while stirring occasionally. The cranberries will burst (that’s what you want) and the sauce will start to thicken.
Turn the heat off and let it cool for 15 minutes. Then transfer it to a container and place in the fridge to chill and thicken up.
Calories: 94kcal, Carbohydrates: 25g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 85mg, Fiber: 2g, Sugar: 21g, Vitamin A: 61IU, Vitamin C: 15mg, Calcium: 7mg, Iron: 1mg