Wishing you all a very Happy, Healthy, Holiday Season! Converting high carb recipes has become easier with each attempt. If you would have told me that eating low carb would become second nature for our family, I may have questioned you. However, with the will to see the health benefits and the grace that only God can give, this is exactly what has occurred.
So it’s only natural for me to thank God for what he is doing in our family and all those who have joined us on this journey to wellness. I appreciate each of you who follow our little blog and have joined the FittoServe Community Group.
Just about everyday, I find out someone who has cut back on carbs and is seeing the rewards. For some this journey has been fairly easy, for others it has been a challenge but we learn from each other and together we will see the benefits of all our hard work.
Today, I thought I would share my cranberry sauce that I converted to low carb. It made an appearance on our Thanksgiving table. You know what I noticed? That no one missed the sugar from the original recipe. Martha Avila, recently made a low carb cheesecake and added this cranberry sauce as a topping. Sounds like a Holiday Spectacular if you ask me. It gained great reviews from her family who frankly, were a little skeptical.
What I have learned is that it takes time for people to learn all the benefits of this lifestyle, but once they fully commit and begin to see the positive changes, well cheating is just not worth it.
Cranberry Sauce Ingredients
1 12 oz. bag of fresh raw cranberries
3/4 cup of sugar substitute of your choice ( I used stevia for baking)
1 1/4 cup of water
1 whole stick of cinnamon
1 inch piece of raw ginger root sliced thinly
1/2 a green apple
Place all the ingredients into a medium saucepan. Bring everything to a boil for about 5 minutes and then lower to a simmer. You will know the sauce is ready when all the berries have popped and thickens. Allow to cool and serve warm or cold. Makes for a great topping as my good friend Martha quickly learned.