Cutting the sugar on traditional dishes…
This week will be challenging for even the most diligent of healthy eaters. Traditions are hard to break from and who can pass up Grandma’s recipe for (insert your family favorite here!).
I decided to pick a couple things that I could dial back the sugar or carbs on.
I was able to find/create a kid tested and approved cranberry sauce with NO refined sugar! Just monk fruit and erythritol (both have no insulin response and few carbs – meaning they don’t spike blood sugar). I love cranberry sauce with my turkey and this low carb and low sugar option will have my spooning it on my plate. It also tasted amazing on top of a slice of a Keto pound cake (want this recipe?).
INGREDIENTS
- 12 oz Cranberries
- 1 cup Powdered erythritol* or monk fruit (can also use 1/2 a cup of each)
- 3/4 cup Water
- 1 tsp Orange zest (add more if you like more orange flavor)
- 1/2 tsp Vanilla extract
- OPTIONAL – 1 tsp of cinnamon
INSTRUCTIONS
- Combine the cranberries, water, erythritol, and orange zest (and optional cinnamon) in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
- Remove from heat. Stir in the vanilla extract.
* if you don’t use the Powdered erythritol, the erythritol will crystallize when is is cooled. Not necessarily a bad thing, but just be aware that it will do this.
