Candida Diet Cranberry Sauce (updated!)
Serves 8 people
Prep time: 0
Cooking time: 20 minutes
Cranberry sauce is a classic Thanksgiving side dish. Too bad that it’s generally loaded with sugar!
This year I have taken it upon me to create a sugar-free Cranberry sauce for my poor Candida-riddled friends in the states.
If you don’t have a Candida problem you could of course try adding honey or maple syrup to naturally sweeten the sauce. But I stuck with xylitol and stevia here to lower the carb load of the dish.
It’s easy to make and has the consistency of a thick pudding.
Warning for Dog Owners:
Xylitol can make dogs very sick. Be sure to keep any foods sweetened with xylitol out of reach of your animals.
- 2 bags/ 6 cups cranberries (fresh or frozen)
- 2 tsp orange zest
- 1/2 cup xylitol sweetener
- Juice of 1/2 lemon (if you don’t have Candida you can use the juice of an orange instead)
- about 1/2 cup of water
- Optional: pinch of ginger or chilli for a spicy kick
- Optional: vanilla stevia drops to taste
- Reserve 2 cups of cranberries. Heat the remaining cranberries with half the water in a sauce pan over a low heat.
- Add the orange zest and xylitol.
- Simmer for about 5 minutes if using frozen berries or 8-10 minutes if using fresh.
- Stir regularly with a wooden spoon until the Xylitol dissolves and the cranberries are soft. If necessary add more water, and adjust the sweetness to your liking.
- Turn the heat up to medium and cook for another 12 minutes or until the cranberries burst. Turn it down to low, add the remaining cranberries.
- The sauce will continue to thicken as it cools. Rest 20 to 30 minutes before serving.
- Serve at room temperature.
- Keeps for a few days covered in the fridge.
Enjoy with turkey, pancakes, muffins or as yogurt topping.