Anise Cinnamon Cranberry Sauce (Sugar free and thickened with Kudzu)

27 Dec


I have been home for the holidays and cooking up a storm. This post is featuring one of my mom’s delicious holiday classics. My mom uses a lot of alternative ingredients to make this cranberry sauce healthy, but it tastes just as decadent as the normal sugar laden varieties. She uses Kudzu powder, which is totally tasteless, to thicken the cranberry sauce, and it works really well giving the sauce a nice bouncy texture. Plus Kudzu is a macrobiotic medicinal food, delivering a solid nutritional punch. She sweetens it with xylitol and stevia, which are both low-glycemic candida-friendly sweeteners.

Kudzu powder
Apple cider (enough to barely cover cranberries in a saucepan)
2 12 oz bags fresh cranberries
2 cinnamon sticks
3 whole star anise
xylitol (these are both very strong, so use sparingly and to taste)

Ground 1 teaspoon kudzu in a mortar and pestle until it is a powder. Then mix with a couple tablespoons of apple cider.

Cover cranberries in apple cider and add two cinnamon sticks, three whole star anises and kudzu mixture. Bring to a soft boil and then gently simmer until the cranberries pop, 5-10 minutes.

Add 1/8 teaspoon stevia and xylitol and stir till combined.

This freezes well but also keeps for a couple weeks in the fridge.



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