Thanksgiving Side Dishes

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.

Kat's spicy cranberry citrus sauce

Makes 8 (1/4-cup) servings

Ingredients:
1 (2-cup) package fresh frozen cranberries
1 orange or tangerine (Not allowed on some low-carb diets)
3/4 teaspoon orange or tangerine zest
About 1 cup filtered water
1/4 teaspoon ground clove
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon, or 1 cinnamon stick
1/2 teaspoon Stevia, or to taste
1 teaspoon guar gum thickener, optional
1 pomegranate, seeded, optional

Directions:
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

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

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