Tangy gems of the holiday season, cranberries are outranked only by blueberries in protective antioxidants. High in vitamin C and fiber and low in calories, these tart red treats can add a festive and healthy zest to your diet.
Trouble is, cranberries are often paired with unhealthy amounts of sugar. Traditional cranberry bread and cranberry sauce recipes call for almost as much sugar as they do cranberries, and in the past couple years, scientific research has found that even a few extra teaspoons of daily added sugar can be toxic to our bodies. (A recent study found that relatively modest amounts of sugar negatively impacted the life spans and sex lives of mice.)
That’s why we’re thrilled to share this recipe for an insanely delicious and refreshing sugar-free, gluten-free, dairy-free cranberry sauce from Kathy Abascal, the Vashon Island biochemist and herbalist who developed an anti-inflammatory diet to quiet the immune system (TQI).