LOW SUGAR CRANBERRY SAUCE RECIPE

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Before I start the recipe creation process, I ALWAYS do my research. I looked at other cranberry sauce recipes out there and wow, were they loaded with tons of sugar. The sweetener definitely helps to tame down the tartness from the cranberries. But yikes, the sugar being used in most cranberry sauces is a bit frightening. So I went to work crafting this “lower sugar” cranberry sauce recipe. Even during the holiday’s it is possible to keep inflammatory symptoms down!

I chose coconut sugar because it tastes exactly like regular cane sugar. Plus, it has a lower glycemic value so will not spike blood sugar as high. Then I used a sugar alternative – monk fruit sweetener. This sweetener (Swerve Brand) is a combination of erythritol and monkfruit. It actually has “0” sugar and does not spike blood sugar. I served this low sugar cranberry sauce recipe for Thanksgiving and no one knew that I used these sugar alternatives.

This is what the Anti Inflammatory Way is all about. Eating our favorite foods – healthyfied – without deprivation. Consider adding this delicious low sugar cranberry sauce recipe to your December holiday dinner table!

A little side note: Some people have GI reactions to this sugar alternative. I recommend having in moderation and not daily.

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Low Sugar Cranberry Sauce Recipe

Yield: 8 servings

Ingredients:

• ½ Cup Coconut Sugar
• ½ Cup Monkfruit Sweetener or Swerve Brand Sweetener
• 1 Cup Pomegranate Juice Concentrate
• 12 oz. Package Organic Fresh Cranberries

Instructions:

1. Add both sugars and pomegranate juice to a medium sized pot. Heat on medium and stir until sugar dissolves.
2. Allow mixture to come to slow boil/bubble.
3. Add in cranberries and allow to cook 15-20 minutes on low to medium heat. Stir occasionally. Berries will pop while cooking, recommend covering pot with lid.
4. Stir occasionally. Once sauce gets thickened, remove from heat and store in refrigerator at least 4 hours before serving.
5. Serving Inspiration: Make a yummy turkey sandwich – layer turkey/stuffing/gravy/cranberry sauce on a gluten free roll.
6. Storage: In fridge – up to 1 week.

*Try to use all organic ingredients if possible