What would Thanksgiving be without cranberries? Not Thanksgiving! Unfortunately, for those who are watching the amount of sugar (or carbs) they eat, traditional cranberry sauce, with 6 teaspoons of sugar and almost 30 grams of carbohydrates, in each quarter cup, packs a big wallop.
I know for myself, and especially my step-daughter Colleen, who has Type2 diabetes (and a budget of 60 grams of carbohydrate for her entire Thanksgiving meal), curbing the carbs and sugar in cranberry sauce is a simple way to leave room the budget for the wonderful array of Thanksgiving goodies!
One of my favorite recipes is this Cranberry Chutney. But I have also noted that in recent years, fresh no-cook cranberry relishes have become increasingly popular. As a matter of fact, just today I found one in the paper very similar to the one you will find below – only it called for a cup (or 16 tablespoons of sugar) – and then suggested you may need to add even more! Serving 8, which equals a minimum of 6 teaspoons of sugar in your sauce.
In this EASY refreshing version, which requires just minutes to make, I have significantly lowered the added sugar, but not the great taste! With the fragrance of fresh orange and tang of fresh cranberries, it’s a refreshing alternative to cooked cranberry sauces. And with just 1/3 of the usual calories, and less than a teaspoon of sugar per serving, it is worth celebrating!
Prepare at least a day ahead of time to allow the flavors to meld.
Serves Eight (1/4 cup)
Ingredients:
1-12-ounce bag cranberries, rinsed
1 orange, peeled and seeded (reserve 1/4 of rind)
2 tablespoons brown sugar
2 tablespoons orange juice or orange liquor
1/2 cup no-calorie granulated sweetener, sugar or sugar substitute equivalent*
Instructions:
1. Place 1/2 of the cranberries, the orange, and the orange peel in a food processor and pulse until mixture is finely chopped (not pureed). Pour into a large bowl. Repeat process with second half of cranberries and brown sugar and add to the bowl.
2. Stir in the orange juice (or orange liquor) into cranberry mixture. Cover and refrigerate overnight or longer before serving (holds well up to 2 weeks).
*When using a sugar-blend (like all-natural Truvia for baking), use 1/4 cup.
Per Serving (1/4 cup): Calories 35 | Fat 0 grams (0 saturated) | Carbohydrate 7 grams (sugar 3gm) | Fiber 1 gram | Protein 0 grams | Sodium 0 milligrams | Diabetic exchange = 1/2 Fruit | Weight Watcher Smart Point Comparison: Green 1, Blue 1, Purple 1
