Low-Carb Cranberry Sauce
Just in time for the holiday season, we bring you a low-carb option so you don't have to miss out on the staple cranberry sauce!
Many of us (myself included) enjoy the chemical-ridden but somehow tasty jelly that is the typical, store-bought cranberry sauce. Still, I cringe a little when I look at the back of the can and read "high fructose corn syrup" and "corn syrup" - nothing about the two are whole ingredients! At the same time, since the holidays mean lots of time in the kitchen, don't worry - this cranberry sauce won't have you running around the kitchen, it also won't add much time to your busy schedule.
You can whip this cranberry sauce up quickly with just five ingredients and one pan! It is a delicious and beautifully colorful addition to your holiday plate that'll make those leftovers something to look forward to instead of something to dread eating (think back to Thanksgiving, and you know what I mean).
Fellow foodies - let's make more time for good food, enjoying the little things, and above all else, loved ones this holiday season!
*A note from the editor: Cranberry sauce is one of my favorite things to experiment with during the holiday season. It's synonymous with Christmas, and its deep red color adds vibrance to any plate. I'll admit sugar substitutes change a dish's "sweet" taste. On this occasion, a sugar replacement may just be better than sugar. It's a more shallow sweetness that helps tone down the cranberries' tartness yet still highlights its deep flavor. This recipe is simple, yet each ingredient is equally as important as the next. Enjoy!
Here's to health,
Sofia Vivas
Low-Carb Cranberry Sauce
Yield: ~6 Servings
Prep Time: ~10 Minutes Inactive Time: ~50 Hour Total Time: ~1 Hour
Ingredients
1. 1 Cinnamon Stick
2. 1 Star Anise
3. 1 Cup Water
4. 1 Cub Granulated or Powdered Sugar Replacement
5. 1 (12oz) Package of Cranberries
Guide
1. Wrap the cinnamon stick and star anise in cheesecloth and tie it shut with string.
2. Over medium heat, add all the ingredients into a pan and simmer until the cranberries break down.
3. Push the sauce through a sieve into a bowl and empty any remains into the same bowl. Mix thoroughly.
4. Transfer to another container, and refrigerate for roughly 50 mins until ready to eat.
Recipe By: Chef Olson Thewoodenspoonchefs.com
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Chef Notes:
I love the bit of a ‘crunch’ that the granulated sweetener adds, though if you do not, be sure to use powdered sweetener instead.