Friday, November 16, 2012

Guest Blogger: Brittany from The Pistachio Project

It is my pleasure to introduce to you, Brittany from The Pistachio Project.  Some of you might already know her, but if you don't, I would like to take this moment to tell you how amazing she is.  Not only  does she live in Seattle, she also hosts a blog dedicated to living a greener life.  I have really enjoyed reading her blog and I really hope you do too!

I love her recipe for homemade cranberry sauce.  I refuse to buy that nasty stuff from a can and since this is our first year away from home for the holidays I had to come up with something since my mother-in-law usually makes the cranberry sauce.

Now on to Brittany:

Why is it that the holiday season has to be filled with tons of sugar? Don’t get me wrong, I’m not going to avoid all of the goodness that comes with this season but why can’t we find some healthier ways to prepare some of the dishes just so we can balance the sugar a bit? 

Cranberry sauce was one of those dishes that I actually never liked. Even if it was chock full of sugar, I just didn’t care for it. However, I then tried homemade cranberry sauce and I was hooked. Only problem is that there’s more sugar in cranberry sauce then there is cranberries! I set out to find a healthier way of making it while still having it taste good. 

After a bit of trial and error, I’ve come up with a sugar free cranberry sauce. Yes, you heard me, sugar free! Instead, I use stevia, which is a natural alternative to sugar with none of the calories or blood sugar spikes. Even my husband who normally hates sugar alternatives has no issues with this cranberry sauce! 

Sugar Free Cranberry Sauce 

12 oz unsweetened apple juice concentrate 
24 oz cranberries ¼ tsp stevia dissolved in 1 tbs warm water 
1/3 cup orange juice – optional 
1-2 tbs orange zest – optional 

Place all ingredients into a saucepan over medium heat and bring to a boil. Cook until the cranberries burst. Crush the berries with a spoon as you cook. 

For those who like chunky cranberry sauce just cool and serve. 

For those who like a cranberry sauce that’s on the smooth side, pour the cranberry sauce through a sieve to strain out some of the skins. Once strained then you can cool and serve. 

Note on the optional orange juice/zest: The orange juice and zest are optional. Adding them to the cranberry sauce gives you more of an orange cranberry sauce as oppose to traditional cranberry sauce.

Note about sweetening: You may find that you want more stevia if you like your cranberry sauce really sweet. Alternatively, if you want a bit more sweetener that has depth to it (the way sugar has depth) then you can add in a bit of honey. 

Brittany lives in Seattle with her husband and three children (a 6 year old, a 5 year old, and a 2 year old). She enjoys researching everything that involves living naturally and writes about her increasingly crunchy life at The Pistachio Project.

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