Note: Make the night before. 

Okay, when you make this, don’t judge it by a few tastes before you serve it. It is going to seem like the tartest, most unpleasantly sharp cranberry sauce in existence. That’s due to the lingonberries. But I guarantee you, when you serve it with the turkey, gravy, mashed potatoes, whatever, it’s going to be the perfect balance of tart and sweet. There’s a reason we make this almost every year after trying out several other cranberry sauces. It came from an old Victoria Magazine.

Oh, and by the way? Once you go fresh cranberries, you never go back to the nasty canned jelly stuff you buy in the stores. Nothing prettier than fresh cranberries in the saucepan.

*Featured in our Thanksgiving 2012 Menu and Thanksgiving 2013 Menu.

Serves:  8


  • ¾ cup Zero erythritol or Stevia
  • ¾ cup raw honey
  • 1 cup ruby port or dry red wine
  • zest of 1 orange
  • ½ cup crystallized ginger, minced (about 1 bottle)
  • 2 (12-oz.) packages fresh cranberries
  • ⅛ to ¼ tsp. ground cloves, or to taste
  • 1 stick cinnamon
  • 1 (10-oz.) jar lingonberry jam, available at specialty food stores (or possibly some higher-end grocery stores) – you can also use a healthy, low-sugar or sugar-free strawberry or raspberry jam
  • 1 can (smallest can) of unsweetened pineapple tidbits without the juice
  • 1 cup toasted pecan pieces


  1. In a saucepan over moderate heat, combine the sweetener, port/wine, orange zest, and crystallized ginger, and bring to a boil, stirring.
  2. Add the cranberries, cloves, and cinnamon, and simmer the mixture, stirring occasionally, until it is thickened – about 10 minutes.
  3. Stir in the lingonberry jam (or sugar-free berry jam), drained pineapple tidbits, and pecans and transfer to a dish.
  4. Let cool, cover, and chill for 6 hours or overnight.
  5. Remove the cinnamon stick and transfer sauce to a serving dish.