For those who are trying to lower their overall carb intake during the holiday season, here’s what I did for a lower carb version of cranberry sauce.
Package raw cranberries. 16 oz (454 gm)
1/4 cup water.
3/4 cup non-sugar sweetener mix: erythritol + allulose + monkfruit. This is a store brand version. I assume it’s commonly available mix.
Spices - dash of each: ginger, cinnamon, vanilla, nutmeg, cloves, and black pepper.
Place in a sauce pan, bring to a boil, reduce heat, simmer for 12 to 15 minutes.
This rivals any sugar sweetened cranberry sauce I’ve ever had.
I intend to make a pumpkin pie using the same non-sugar sweetener.
I’m not a fan of pie crust with pumpkin filling, so, I’ll leave that “starch” out, and just have a pumpkin custard.
ralph
This is NOT “no carb”. It’s just lower carb than the usual, canned variety.
The original recipe calls for 3/4 cup packed brown sugar.
And 1/4 cup apple juice, which also has sugar.
Raw Cranberries contain some sugars.
https://fdc.nal.usda.gov/fdc-app.html#/food-details/171722/nutrients
A 100g portion:
Ie. Its not “no carb”. Its just lower carb than it would be with the brown sugar.
The Keto/Low Carb crowd accepts erythritol, allulose, and monk fruit as Zero-carb sweeteners. Therefore, this recipe is “no added sugar”?