Cranberries are a Native American superfood that was introduced to European colonists, who used them to create the jam-like poultry sauce that became a holiday classic. Because of the sourness of the cranberry, high amounts of sugar are often added in cooking—diminishing the health value. This recipe is a low-carb hack of a traditional Native American upgrade.
- 2 cups / 480 g inulin or xylitol sweetener + 1 tsp. pure maple extract or:
- ½ cup / 120 ml real maple syrup + 3 Tbsp. / 18 g whole Stevia
- monk fruit powder (or 1 tsp. / 4 g extract)
- 1+ cups / 240+ ml water
- 1 Tbsp. / 6 g fresh ginger root, minced or finely grated (from 3 1-inch / 2½-cm pieces) or:
- 1 tsp. / 2 g ground ginger
- 4 cups / 400 g fresh whole cranberries, well-rinsed
- Combine all ingredients but the cranberries in a 2-quart saucepan over medium-high heat.
- Bring to a boil and then reduce the heat to medium-low, and cook for 5 more minutes.
- Add the cranberries and cook for 10 minutes, stirring occasionally, until the cranberries begin to pop. Mash lightly, and continue cooking for 5 more minutes until and the mixture thickens to desired texture, adding water as needed.
- Allow to cool before serving.
Serving size:¼ cup / 60 g
Exchanges per Serving: ½ Carb, 0 Protein, 0 Fat