Raspberry Cranberry Sauce

Cranberry Sauce

Cranberry sauce is my husband, Jim’s, favorite part of the Thanksgiving dinner!  I like it, too, but it’s not the most diabetic friendly food out there!  Cranberries are very sour, so you need to add a lot of sweetener to make them palatable!

In this recipe for Raspberry Cranberry Sauce I’ve used raspberries, apple cider, tangerine, and xylitol (a low carb natural sweetener, that is not Paleo, but great for diabetics) or coconut sugar to soften the harshness of the cranberries.  The natural sugars from the fruits and coconut sugar are better for you than the bleached sugar that is in most cranberry sauces!  Bleached sugar has been completely stripped of all of its naturally occurring nutrients.  Coconut sugar contains zinc, calcium, potassium, short chain fatty acids, polyphenols, antioxidants, and inulin (a type of fiber).  One study showed that it may be significantly lower on the GI than sugar, probably due to the fatty acids and inulin.  For more information about coconut sugar, click here.  If you have diabetes I do recommend that you use xylitol, instead of coconut sugar, though.  It tastes sweet, with no nasty aftertaste, but has a GI number of 7, compared with sugar, which is 100.

Before we get to the recipe for Raspberry Cranberry Sauce I want to invite you to join with others who are making healthy changes, if you haven’t done so already.  I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!”  Freedom from food addictions is part of having a truly full life.  

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Paleo Swedish Pancakes
I served these Paleo Swedish Pancakes with the Raspberry Cranberry Sauce today…SO good!  Click on the link at the end of this post for the recipe. 
  • 1 Bag Fresh Cranberries
  • 1/2 Bag Frozen Raspberries (12 oz bag, so 6 oz)
  • 3/4 Cup Apple Cider
  • 3/4 Cup Coconut Sugar or Xylitol (as noted, xylitol is not considered Paleo.)
  • 1 Tsp Vanilla
  • 1 Small Tangerine (you’ll use the zest and the juice)

Stir together all of the ingredients in a medium or large non-stick ceramic pot.  Cook over medium heat, stirring frequently, until most of the cranberries have popped.  It should be cooking at a light boil, so make sure to turn down the heat if it starts spattering red juice everywhere!  Enjoy with Herb Roasted Turkey!

Paleo Swedish Pancakes….YUM!!!

               

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