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The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 11 No.
6 • October 2008
Scrumptious and Good-For-You Cranberry Sauce for the Holidays
Ever wish you could get a really delicious, non-sugar-containing cranberry sauce rather than what they offer you at the supermarket? Sandy ran into this wonderful recipe for a curried cranberry sauce in the September 2008 Gourmet magazine. It was in an advertising section supplied by Spice Islands (for more recipes, see SpiceIslands.com). Sandy was particularly delighted with the flavorful selection of ingredients and the fact that it is easy to substitute erythritol for the called-for sugar. (Store cranberry sauces are loaded with sugar.) She also added a pinch or two of cloves to the original recipe. This is great for turkey or ham and really jazzes up your leftovers! Also great on hamburgers and meat loaves. Plus you get potent antioxidant and antiglycation (prevents the formation of AGEs) activity from the cranberries, oranges, cinnamon, wine, currants, cloves, and spices in the curry powder.
Curried Cranberries
Preparation time: about 10 minutes
Start to finish, including cooking time: 70–85 minutes
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You’ll need:
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1 cup
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erythritol
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1/2 cup
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cider vinegar
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1/2 cup
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port wine
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3/4 cup
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orange marmalade (we use sugar-free)
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1/3 cup
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red or black currants (or raisins)
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2 tsp
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ground cinnamon
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1–2 pinches
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ground cloves
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1 1/2 tsp
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curry powder
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1/4 tsp
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salt
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12 oz
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fresh cranberries
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Preheat oven to 325ºF. Combine erythritol, vinegar, port, marmalade, currants, cinnamon, cloves, curry powder, and salt in a large bowl. Add cranberries and mix well. Use a nonstick 2-quart baking dish (or spray with nonstick cooking spray). Pour in cranberry mixture and cover with foil. Bake for 50–60 minutes, until cranberries are soft. Before serving, let sit for 10–15 minutes to thicken slightly.
Enjoy!
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