Sunday, November 14, 2010

Ginger-Lime Cranberry Sauce (Sugar-Free!)

I've been getting so many requests for holiday foods, it's overwhelming! There aren't a lot of holiday treats I can eat right now on my candida diet, but I'm going to try my best to provide you with as many fun tasties as I can!

Take cranberry sauce, for starters: they're tangy, versatile, and packed FULL of antioxidants! Plus, they're a Thanksgiving and Christmas standby.

Cranberry sauce is so inherently easy, in fact, that it's almost impossible to get wrong! Because of this, it has been changed and dressed up innumerable times.

There's also a lot of debate over which is better: whole berry or jellied/smooth? I personally like both for different reasons - whole berry as more of a sauce condiment over foods, jellied as a palate cleanser between bites of food. What's your favorite kind of cranberry sauce?

Since this is the first cranberry sauce recipe that I'm posting (and I've been under the weather the past couple days) it will be quick, but with a twist (of lime)! A heaping dose of ginger, too, should do the trick. ;) This would be wonderful over ice cream! Mmm... I'm using xylitol as a sweetener in this recipe so it's totally free of sugar and candida-diet friendly. I hope you enjoy!

Ginger-Lime Cranberry Sauce (Sugar-Free)

1 12 oz. package fresh cranberries (4 cups)
heaping 1/2 cup xylitol
1 heaping Tbsp. fresh grated ginger
6 Tbsp. water
1/2 tsp. cinnamon
zest of 1/2 lime

In a sauce pot on medium heat, add all ingredients and stir, cover. Cook for about 20 minutes or until desired thickness is reached, stirring occasionally. Serve hot or cold.


Cyndi said...

Looks good! My daughter is allergic to oranges so I always make my cranberry sauce with lemon. Haven't thought of lime; I'll have to try that next time. I use ginger too, it's great. I do put some of the citrus juice in with the sauce as well. In addition to the zest. Adds some depth to the tartness the berries already give. As a lowcarber, it's nice to see that xylitol works. I usually make it with sugar and stevia so I use less sugar, since I'm sharing with others who might not want sugar alcohols.

JennDZ - The Leftover Queen said...

I like them both too. I admit to even liking the smooth from the can, although nowadays they are probably full of corn syrup...but back in the day, I thought it was a great condiment for leftover turkey sandwiches!

Lyra said...

Jenn, you can now get organic brands of jellied cranberry sauce at health food stores - Jeremy got me a can before I started this diet and it was heavenly! That ribbed gelatinous cylinder was my favorite thing for the holidays as a kid. ;)

Cyndi, Thanks! I thought of using the juice, too, but I wanted to use as little xylitol as possible for the recipe since it tends to be a bit on the spendy side in comparison to sugar. I'll definitely try the lemon next time! :)

Pamela said...

Just make sure your dogs don't get into it. xylitol is deadly to dogs even in small amounts