Cranberry Sauce

Happy a wonderful, wheat-free and healthy Thanksgiving, everyone!

Here’s a zesty version of traditional cranberry sauce, minus the sugar. The orange, cinnamon, and other spices, along with the crunch of walnuts, make this one of my favorite holiday side dishes.

There are 31.5 grams total “net” carbohydrates in this entire recipe, or 5.25 grams per serving (serves 6). To further reduce carbs, you can leave out the orange juice and, optionally, use more zest.

1 cup water
12 ounces fresh whole cranberries
Sweetener equivalent to 1 cup sugar (I used 6 tablespoons Truvía)
1 tablespoon orange zest + juice of half an orange
½ cup chopped walnuts
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

In small to medium saucepan, bring water to boil. Turn heat down and add cranberries. Cover and cook at low-heat for 10 minutes or until all cranberries have popped. Stir in sweetener. Remove from heat.

Stir in orange zest and juice, walnuts, cinnamon, nutmeg, and cloves.

Transfer mixture to bowl, cool, and serve.

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Comments & Feedback...

  1. Katie

    I added some coconut flour after reading this…..Cooking with Coconut Flour by Bruce Fife. “Foods with a high GI cause a sharp rise in blood sugar level (which we know). These same foods combined with coconut flour produce moderate blood sugar response. When coconut is added to foods, including those high in starch and sugar, it ‘lowers’ the GI of these foods. In other words, coconut moderated the release of sugar into the bloodstream so that there was no spike in glucose levels” (y) And so I also whisked some in with the butter/spices for my sweet potatoes, to lessen the load. :v

  2. bryce medd

    what do you suggest as a replacement to the nuts in the variety of recipes I’ve seen? we have two young adults that are allergic to nuts

  3. Uncle Roscoe

    Hostess Corporation is going under for a reason. People are ceasing to eat volatile carbs, especially ones involving wheat. The change is extracting money from that market.

  4. Jan VandeVelde

    One could also substitute a 1/2 cup to one cup of chopped medjool dates for either the sugar or the xylitol. The dates add their own unique sweet taste and nutrients.

  5. Rosie_D

    Do we have to be concerned about the source of erythritol used in Truvia? If it is from corn, is it non-gmo?

    • Dr. Davis

      The GM issue is a potential problem for proteins, not for the sugars derived from corn.

      It is indeed usually derived from erythritol, but I know of no problem with the erythritol specifically.