Cranberry Sauce with Coconut/Palm Sugar

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 71.9
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.0 g

View full nutritional breakdown of Cranberry Sauce with Coconut/Palm Sugar calories by ingredient


Introduction

I didn't like the ingredients in the canned whole cranberries sauce (I have been eating for years. Real shock to see what is in them!) Wanted the lower sugar impact also so I used Coconut Sugar rather than granulated sugar. I didn't like the ingredients in the canned whole cranberries sauce (I have been eating for years. Real shock to see what is in them!) Wanted the lower sugar impact also so I used Coconut Sugar rather than granulated sugar.
Number of Servings: 4

Ingredients

    6oz/170g/1 1/2c fresh or fresh-frozen cranberries
    1/2c water
    1/3c(63g)-1/2c(94g) Coconut/Palm sugar (I used 51g, I like it less sweet)


Tips

Coconut sugar is known for low GI. So still high carbs (13g/serving) but worth it. To me. :)


Directions

If you like cold sauce. Remember to start 15 or more minutes before meal is ready so the sauce can cool.
-Rinse cranberries thoroughly.
-In medium saucepan bring sugar and water to a boil.
-Add cranberries and return to boiling
-Stir occasionally until their skins pop.
-Remove from heat, cool to room temperature, and refrigerate until ready to serve.

Serving Size: 4 servings - approx 70g each