“My family asks me to make cranberry sauce every year since I always hated the canned version. Over the years ,I’ve started substituting the sugar and no one has noticed.”

- Kay Dreher, Registered Dietitian at Berry Street

Cranberry-Orange Sauce

A bright, tangy cranberry sauce with subtle orange flavor and a hint of vanilla and cinnamon — perfect for anyone who’s sworn off the canned version.

Ingredients (makes about 8 servings, ~2 tablespoons each):

• 1 (12 oz) bag fresh or frozen cranberries

• ¾ cup Swerve Granular

• ¾ cup water (or ½ cup water + ¼ cup fresh orange juice)

• 1 teaspoon orange zest (about half an orange)

• ½ teaspoon vanilla extract

• ½ teaspoon cinnamon

Directions:

1. Rinse cranberries and discard any soft or shriveled ones.

2. In a medium saucepan, combine water (and orange juice if using) with Swerve. Heat over medium until Swerve dissolves.

3. Add cranberries and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes, stirring occasionally, until most cranberries burst and the sauce thickens.

4. Stir in orange zest, vanilla, and cinnamon.

5. Taste and adjust sweetness if needed.

6. Remove from heat and let cool completely (the sauce will continue to thicken as it cools).

Note: Using orange juice will add about 1–2 g carbs per serving — but the flavor is worth it!

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“I LOVE this fall salad with maple dressing and will find any excuse to make it, including Thanksgiving.”

- Catherine Howard, Registered Dietitian at Berry Street

Fall Salad with Maple Mustard Dressing

A warm, flavorful salad that brings together roasted sweet potatoes, broccoli, and apples with a maple mustard glaze. Finished with toasted pecans and dried cranberries, it’s the perfect balance of sweet, savory, and tangy — a colorful addition to any Thanksgiving table.

Ingredients (serves 6):

• 2 large sweet potatoes, peeled and cubed

• 1 small head of broccoli (or green leaves), cut into florets

• 1 apple, sliced or diced

• 2 tablespoons olive oil

• Salt and pepper to taste

• ¼ cup pecans, roughly chopped

• 2 tablespoons dried cranberries

Maple Mustard Glaze:

• 3 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon whole-grain mustard (optional)

• 1½ tablespoons pure maple syrup

• 1 tablespoon apple cider vinegar

• Salt and pepper to taste

Optional:

• ¼ cup sauerkraut, served on the side

• Decoration: flowers, pumpkin seeds, or suitable cheese

Directions:

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Toss the sweet potatoes and broccoli with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway through, until tender and golden.

3. Whisk together the glaze ingredients in a small bowl until smooth.

4. Add the roasted vegetables, apple, pecans, and dried cranberries to a large mixing bowl. Drizzle with the maple mustard glaze and toss gently to coat.

5. Serve warm, with sauerkraut on the side if desired.

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“It comes out naturally sweet, so no sugar needed! Top it with some toasted pecans if desired.”
- Cara Sandell, Registered Dietitian at Berry Street

Roasted Butternut Squash and Apple

A wholesome, naturally sweet side that brings together roasted butternut squash, apples, and cinnamon — perfect for adding color and balance to your Thanksgiving table.

Ingredients:

• 2 cups cubed butternut squash

• 2 cups cubed apples (choose sweet-tart varieties like Honeycrisp or Pink Lady)

• 1–2 tablespoons olive or avocado oil

• 1–2 teaspoons ground cinnamon

• Pinch of salt

• Optional: toasted pecans

Directions:

1. Preheat oven to 400°F.

2. Toss cubed squash and apple with oil, cinnamon, and salt until evenly coated.
   Spread on a baking sheet in a single layer.

3. Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.

4. Top with toasted pecans before serving. For a dessert version, add whipped cream or ice cream on top.

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“Last year I made carrot soufflé instead of sweet potato casserole and it was a crowd favorite!!”
- Rose Ze, Registered Dietitian at Berry Street

Carrot Soufflé

A lighter, naturally sweet alternative to sweet potato casserole, this carrot soufflé is smooth, spiced, and sure to impress the whole table.

Ingredients:

• 4 cups mini carrots, cut and peeled

• 1 cup sugar

• 1 tablespoon honey

• 2 tablespoons vanilla extract

• 2 tablespoons all-purpose flour

• ¼ cup butter, melted

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon sea salt

• 3 large eggs

Directions:

1. Preheat oven to 350°F.

2. Boil carrots for 25–30 minutes, until very tender. Drain well.

3. Using a hand mixer or food processor, blend carrots until smooth.

4. Add sugar, honey, vanilla, flour, butter, baking powder, cinnamon, nutmeg, and salt. Mix until combined.
   Add eggs one at a time, mixing between each addition.

5. Pour mixture into a greased deep casserole dish.

6. Bake for 45–50 minutes, until puffed and lightly golden.

7. Cool for 30 minutes and dust with powdered sugar if desired.