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.