Cranberries can do wonderful things for you — including helping you to feel and look young. (See yesterday’s blog.) A USDA study showed them to be the fruit with the highest antioxidant values. But how do you eat them? You can’t pop them in your mouth and crunch them up like you do blueberries or strawberries. At least, I wouldn’t recommend it!
I looked at a lot of interesting recipes. As usual, the easy ones attracted me most. The very simplest turned out to be pretty tasty. Here it is:
- 1 bag of fresh cranberries
- Sugar substitute to equal 1 cup sugar. (I used Trehalose this time. It has as many calories as sugar, but has a lower glycemic index. Some studies show it is also good for improving brain function.)
- 1 cup water
- 1/4 tsp. Himalayan salt (or sea salt)
Wash and pick over the cranberries, removing any soft or brown ones. Add the rest of the ingredients and bring to a boil. Stir frequently. The cranberries will pop and release their gel. Cook until the sauce is the consistency you want. This will usually take five to ten minutes.
And you are done! This recipe makes eight, 1/4 cup servings of cranberry sauce.
Eating to live and living for Christ,
Susan Jordan Brown