Saucy Low-Carb Cranberries

Cranberries are a Native American superfood that was introduced to European colonists, who used them to create the jam-like poultry sauce that became a holiday classic. Because of the sourness of the cranberry, high amounts of sugar are often added in cooking—diminishing the health value. This recipe is a low-carb hack of a traditional Native American upgrade.

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Ingredients

1. 2 cups / 480 g inulin or xylitol sweetener + 1 tsp. pure maple extract or:
   • ½ cup / 120 ml real maple syrup + 3 Tbsp. / 18 g whole Stevia
   • monk fruit powder (or 1 tsp. / 4 g extract)
2. 1+ cups / 240+ ml water
3. 1 Tbsp. / 6 g fresh ginger root, minced or finely grated (from 3 1-inch / 2½-cm pieces) or:
   • 1 tsp. / 2 g ground ginger
4. 4 cups / 400 g fresh whole cranberries, well-rinsed

Directions

1. Combine all ingredients but the cranberries in a 2-quart saucepan over medium-high heat.
2. Bring to a boil and then reduce the heat to medium-low, and cook for 5 more minutes.
3. Add the cranberries and cook for 10 minutes, stirring occasionally, until the cranberries begin to pop. Mash lightly, and continue cooking for 5 more minutes until and the mixture thickens to desired texture, adding water as needed.
4. Allow to cool before serving.

Serving size:¼ cup / 60 g

Exchanges per Serving: ½ Carb, 0 Protein, 0 Fat

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