Thanksgiving Side Dishes
Health and beauty guru Kat James shares some advice and low-carb Thanksgiving recipes for cranberry sauces and stuffing.
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Kat's spicy cranberry-citrus sauce
"The cranberry sauce of my youth was a gelatinous mass in the shape of the can it came in. While there is some sentimental value to it, there is much more appeal to real cranberry sauce, and very few carbs when you use a sweetener. For an unexpected, exotic tweak, add the juicy seeds of a pomegranate.
1 (2-cup) package fresh frozen cranberries
1. Place cranberries in a small saucepan. Squeeze citrus fruit juice over berries; add zest. (If desired, use a scorer to create longer strips of the zest by cutting around the fruit in a circular fashion.)
2. Add spices and sweetener.
3. Add just enough filtered water to cover fruit; stir over medium heat until boiling.
4. Lower heat; stir in thickener, if desired; and simmer for another five minutes. Cool before serving.
Note: Guar gum thickener can be found at health food stores. Add the seeds of one pomegranate before adding the water, if desired
Makes 8 (1/4-cup) servings.
Per 1/4-cup serving: 5.8g carbs, 1.7g fiber, 0.1g total fat, 0mg cholesterol, 0.3g protein, 0.9mg sodium, 23 calories