If you’re like me with a chronic illness, then you have to watch what you eat! Especially around the holidays. I LOVE cranberry sauce but whenever someone else makes it, I know there is probably tons of sugar in it.
So this year I thought I would share with you MY secret ingredient to tart cranberry sauce.
Ingredients:
- Bag of cranberries
- One medium orange
- Stick of cinnamon
- 1 cup of water
- Vanilla extract
- 1-2 Tbsp. Xylitol
Method:
Just place all ingredients except the orange and xylitol in a pot or pan and turn the heat up to high. Zest orange over the pan and juice the leftover orange into the pan. Let it boil so the cranberries burst (happens within the first few minutes). Be sure to stir so that it does not stick to the pan after about 7 minutes. Turn the heat down to low when the cranberries start to look more like a sauce, and stir in xylitol.
Why xylitol? Because it’s diabetes-friendly, tooth-friendly, generally good for the gut in moderation, and it’s so sweet, you need LESS of it than sugar.
