This is a guest post from Dawn Farias. She is going to be sharing her favorite low carb dishes with us in a new monthly series.
Cranberry sauce is a staple around the holidays and is a snap to convert to a more low-carb version. You simply find a recipe you like and substitute your artificial sweetener of choice. The trick is not adding too much because doing so can make your final product fairly bitter. But in the final analysis, I suppose it’s all a matter of ‘taste’. (Yes, I went there!)
At any rate, here’s what you’ll need:
- 12 oz. bag fresh cranberries
- 1 cup of water OR 1 cup prepared artificially sweetened orange juice drink
- 1/2 to 1 cup artificial sweetener of your choice
And here’s what you’ll do:
Add your chosen liquid to a saucepan and bring to a boil. Add the cranberries, reduce heat and boil gently until all berries have popped and softened, stirring occasionally. Pour into a bowl and cool completely. Cover and refrigerate until serving time.
Enjoy and happy holidays!
Dawn Farias knows a lot about low carb diets. Her son’s epilepsy was controlled for 3 1/2 years by using a Modified Atkins Diet. He’s now off the diet and his seizures are gone! You can find more from Dawn online at her digiscrap and blog design site, Dawn by Design and contributing at Beautiful Blog Designs.
Amanda Padgett says
I need to make this for my in-laws. They love cranberry sauce but my mother-in-law is diabetic and needs low-carb versions.
When do you add the sweetener to the recipe? What is the net carb/serving size for this recipe? Thanks!
Add the sweetener with the cranberries. I don’t have nutrition info, but there are websites you can input a recipe and it will give you that info.