Bailey Bariatric dietitian Rene Norman, RD/LD, shares a recipe to enjoy during the holidays without the added sugar.
Fresh cranberries finally arrived in the grocery store this past week. I typically use some during the holidays and then freeze the rest to have throughout winter. The cranberry is a native fruit to North America and is a super source of antioxidants. Typical cranberry dishes offered during the holidays are laden with sugar. A tablespoon of commercially prepared, jellied cranberry sauce has six grams of sugar - that’s a teaspoon and a half of sugar.
You can make your own cranberry sauce that is almost sugar free. This cranberry sauce can also be stirred into light vanilla yogurts or blended with protein shakes. You can also make cranberry vinegar by boiling half of a cup fresh or frozen cranberries with one cup of white wine vinegar. Boil until the cranberries have popped. Remove from the stove and let cool to room temperature. Strain the mixture into a glass jar, cover and put in the refrigerator. It will be thick, because of the fiber in the cranberries.
Add flavor to cooked vegetables by sprinkling with cranberry vinegar. You can also use the cranberry vinegar to make a vinaigrette dressing. The red color of the vinaigrette looks festive over green vegetables and salads.
