Gobble, Gobble

Today’s mission is to find a new recipe for homemade cranberry sauce.  Traditionally, I make it for Thanksgiving but the recipe I use is full of sugar.  I’m going to see if I can find a great recipe that is sugarless.  I have found some recipes using Spelnda and Sweet & Low but (and we learned this at Kripalu) these substitutes trick your body into thinking it’s having sugar.  

The search is on!  I also have to make some samples well before Thanksgiving so that it’s perfected for the holiday.

 

 

4 Comments

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4 responses to “Gobble, Gobble

  1. Grace

    PINEAPPLE! My mom’s recipe is fresh cranberries, crushed and chunks of pineapple, chopped walnuts (and some sugar free jello to sweeten, but you could do it without). I’m curious what your people say about Stevia?

    • Hey Grace – Pineapple seems to be the secret ingredient! The issue with sugar substitutes is that it ‘tricks’ your body/liver into thinking it’s sugar and ends up doing the same damage (diabetes) as actual sugar. I’ll dig up the article with the info in it and send it to you.

  2. Ann

    We’re on the same search. I just pulled out a recipe last night and thought I might try to modify it.
    Poached Cranberries
    3/4 lb. fresh cranberries
    1 cup ruby port
    1/2 cup sugar
    Cook all ingredients in a saucepan until the berries start to pop – about 4 to 5 minutes. With a slotted spoon transfer berries to a sheet pan, reserving liquid. Cool separately. When cool recombine and refrigerate. This can be prepared in advance.

    Note: I’ve never made this, I don’t know what ruby port is but thought it was easy enough and I would try it without the sugar. I think port is kind of sweet, and most of the alcohol burns off when heated.

    • Hey Ann – There are a few recipes online and the majority of them seem to substitute pineapple (and some, applesauce) for the sugar. I’m going to make a trial batch (maybe halving or quartering the recipe) before the holidays. Let me know how it turns out on your end!

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