Cut the Calories & the Sugar…..
Due to being home bound yesterday, and today, with a child who is under the weather, I had a little extra time in the kitchen to spread my creative wings. I also figured since everyone is looking for recipes right before Thanksgiving, it would be a good idea to give them another option to choose from. Yesterday I shared with you one of the most timeless holiday sides in existence, stuffing. Of course I put my own little twist on it to save time, prep work, and mostly use what you have on hand. Naturally none of these things are at the expense of the robust flavors that keep us coming back for the same side year after year.
After tasting the stuffing yesterday before I posted it, tasting before sharing is a must, it put me into full on Thanksgiving dinner mode. Since our family no longer eats traditional holiday meals, we’ve made our own tradition, I still get all the nostalgia without all the work of a full blown dinner that takes half the day to make, and about 10 minutes to eat. Next to stuffing one of my other favorites was cranberry jelly. Yes, the jelly in the can that plops out in the dish in the form of the can. I never liked whole cranberry sauce, to me that was just gross, but now I won’t touch the canned jelly with a ten-foot pole.
For ¼ cup of the traditional canned cranberry jelly it will cost you 110 calories. That’s not really a big deal. But what is a big deal that is it will also ding your macros for the day at 22 grams of sugar, 25 grams of carbs, and zero fiber. The recipe that I am sharing with you today has only 57 calories per ¼ cup, 10 grams of NET carbs, 9 grams of sugar, and 9 big grams of fiber!
OK, I can’t take all the credit, I have to give some credit to the sugar I used. By using Sugar 2.0 I was able to significantly reduce the amount of sugar and carbs, and bump up the fiber. It is true that leaving the berries in their whole form has some fiber, but not nearly as much as when using Sugar 2.0. This company was started by a father who loves his children and had a dream to help them eat healthier. His product is taking our grocery shelves by storm and giving us all the option to reduce the sugar we consume, and add fiber to our diet, by making a really simple switch.
This cranberry sauce isn’t overly sweet, it has a sweet and tart sensation and allows the natural flavors to shine through without being masked by massive amounts of sugar, and additives. This sauce can be eaten alone, as a side, or as a condiment really. It makes everything taste better. 😉 No matter how you choose to eat it, whether it is alone, on the side smothered in gravy, on top of your turkey, or lentil loaf, or as an additive to a sweet and sour sauce, make sure you sit back, relax, and enjoy!
Have a wonderful, peaceful, family filled Thanksgiving from our house to yours!
Do you eat cranberry sauce, or cranberry jelly?
Do you eat it as a side, or a condiment?
Whole Cranberry Sauce 2.0
By Angie Gouchenour
2 cups fresh cranberries – rinsed
2 cups water
¼ cup Sugar 2.0
1 Tablespoon orange juice
In a medium sauce pan combine the rinsed cranberries, water, and Sugar 2.0
Bring the mixture to a boil and then reduce the heat
If you are going to walk away turn it down to medium, if you want to speed up the time and can stir it frequently you can opt for medium high
Allow the mixture to simmer/boil stirring frequently (You will hear the cranberries popping as they get hot)
Allow to boil (approximately 30 minutes on medium high and 45 minutes on medium) until the cranberries break down and make a thick syrup (It will thicken as it cools)
Remove from the heat, stir in the orange juice, and either let it cool on the counter, or pop it in the fridge
After it has cooled store it in a sealed container up to a week
¼ cup serving 57 calories