Low Glycemic Cranberry Sauce

Cranberries are good for you! Making the cranberry sauce yourself is even better.

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It is easy to make healthy cranberry sauce without touching a can opener!

The main sugar in commercial cans of cranberry sauce is corn syrup, followed by high fructose corn syrup. Most all corn syrup is Genetically Modified and is linked to many health concerns.

Even the can lining itself, bisphenol-A or BPA also has claims to being health dangers.

“Some research has shown that BPA can seep into food or beverages from containers that are made with BPA. Exposure to BPA is a concern because of possible health effects of BPA on the brain, behavior and prostate gland of fetuses, infants and children.” – MayoClinic

So let’s get to the good stuff…

Cranberries!

They may be tart, but they are packed with good stuff. This is a healing food. No reason to muddle it up with the stuff your body doesn’t want!

10 Benefits of Cranberries

• Treats Urinary Tract Infections
• Fights Cancers
• Fights Heart Disease
• Helps Kidney and Bladder Problems
• Prevents Dental Problems
• Promotes Weight Loss
• Anti-Aging Properties
• Improves Mental Health
• Strengthens the Immune System
• Relieves Skin Conditions

(More detail from 3fatchicks.com)

So what’s so bad about sugar?

Not all sugars are equal. Some are organic, as you’d find them in nature. Some are made in factories. Some are simple, some complex. They have effect on your body, but depending on those glycemic index the effect will differ. The glycemic index measures how a carbohydrate-containing food raises blood glucose. More on glycemic index here

Here is an interesting chart from LoveAndPrimal.com.

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So here are some things to help sweeten up this high-antioxidant miracle fruits.

Corn syrup alternatives: Stevia sweeteners, raw agave nectar, raw honey, coconut palm sugar or coconut nectar. Any can be used in this recipe. Even naturally sweet fruit juice, like apple. (More on Low-Glycemic Sweeteners here)

Low Glycemic Jellied Cranberry Sauce

2 tsp Sweetleaf Stevia (6 packets)
1 cup water
12 oz bag of raw cranberries

Method:

1) Rinse cranberries. Add 3/4 cup water and cranberries to a cooking pot with lid. Turn heat to medium-high.

2) Stir 1/4 cup water in bowl or measuring cup. Add the powdered stevia to the water. Keep stirring to dissolve all the powder.

3) Add the stevia water to the cranberries and stir.

4) After boiling for about 4 minutes, the cranberries swell up and begin to pop.

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5) Using a fork, press the whole cranberries to the side of the pot and smash them. Whole cranberry pieces will be bitter, so smash them all. The cranberries will gel on their own once all mashed.

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6) Turn off the heat. Transfer the sauce to a large bowl. Let cool on countertop before putting in the refrigerator.

7) The cold makes it gel more firm. Stay cold for as firm as you’d like. I keep mine in overnight. Can be covered and put in freezer for an hour to speed cooling.

Serve with a smile!

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Say goodbye to can-shaped jellied cranberry sauce.

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3 thoughts on “Low Glycemic Cranberry Sauce

  1. Pingback: Raw Vegan Coconut Lime Pie | Garden of Good Eatin'

  2. Pingback: Post-Thanksgiving Check In, Giveaways + Updates | Garden of Good Eatin'

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