Deborah B
12/19/2013
4:57:26 PM | Cranberry sauce,
This is the easiest suggestion yet for a holiday substitution that is protocol friendly and only takes a few minutes. . .
Make your own cranberry sauce by just putting fresh cranberries in a sauce pan with a small amount of water and bring to a boil, stirring constantly. The cranberries will eventually pop open. Lower to a simmer and continue to stir and mash them until they thicken to the right consistency. Cranberries have their own natural thickening agent so there is no need for sugar or corn starch to get a lovely smooth sauce. You just need to cook slowly, on low temp and stir often.
When you've reached the texture of sauce that you like, cool in the fridge for an hour or more first and then sweeten to taste with the Stevia of your choice. If you try to sweeten them to taste when still hot you may over do it.
We added some grated orange peal which was a nice touch. I've heard of some people adding nuts.
Note: You can repeat this same process with strawberries or blueberries to create a refrigerator jam to use on protocol-approved breads and cookies. Obviously, this would not work as a true preserve because sugar is necessary for canning and the jam will not be as thick as the cranberry version, but still a delicious change from eating the berries raw. For those in the later stages of the protocol or on a post-protocol maintenance diet, the jams can be stirred into organic yogurt for an awesome dessert.
Merry Christmas to everyone!
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