For some families, Thanksgiving isn’t Thanksgiving without the cranberry sauce. Cranberries are high in vitamin C and have a tiny bit of calcium per 1/3 cup serving. Eaten raw, they are naturally low in carbohydrates and sugars. However, on Turkey day these berries are traditionally served as a sauce or a relish, with sugar as the primary ingredient. Try this easy recipe for your own home-made version of cranberry relish without the excess sugar. This recipe is courtesy of George Stella, the author of George Stella’s Livin’ Low Carb: Family Recipes Stella-Style published by Simon and Schuster.
Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ease of preparation: easy
Nutritional Analysis per Serving:
Calories: 31g Total Fat: 0g Saturated Fat: 0g Carbohydrates: 8g Fiber: 2g
- 1 cup sugar substitute (recommended: Splenda*)
- 1 cup water
- 12 ounces fresh or frozen cranberries
- 1 teaspoon orange zest
1. Combine sugar substitute and water in a saucepan and bring to a boil.
2. Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
3. Remove from heat, cool, cover and refrigerate until ready to serve.
*Remember sugar alternatives are an excellent way to reduce the calories, but the catch is that studies have shown that sugar alternatives may stimulate the appetite. If you find yourself going up for seconds, reach for the protein (turkey/ham) or the green beans, as opposed to a second slice of pumpkin pie or an extra dollop of cranberry sauce.
