I love cranberry sauce with my Christmas turkey dinner, but I’m not wild about the amount of sugar a standard recipe calls for. This year, I decided to make it with an alternative sweetener recently recommended by one of my favourite progressive online practitioners. I could not have written a more complete post on Allulose than Peter Attia, M.D. has here, so I just decided to give it a try as recommended replacing it 1:1 where you would normally add sugar.
Essentially, allulose IS a monosaccharide like fructose or glucose, but rather than being a liver toxin or insulin raising, this carbohydrate molecule is absorbed in the small intestine, and at least 90% excreted rather than being turned into energy. So, as far as your blood sugar is concerned, well, there is none. Dr. Attia even goes through a host of other potential benefits and the safety of using allulose.
Except for a small amount of fructose in the tablespoon of Grade B maple syrup for flavour, this recipe will have a nominal impact on blood sugar, and it tasted GREAT.
- 16 oz raw organic cranberries
- 1 1/3 cups allulose
- 1 tbsp Grade B maple syrup
- 2/3 cup water
- 2/3 cup white wine
- 1/2 tsp nutmeg
- 1/2 tsp organic vanilla extract
Boil water and wine in a saucepan. Dissolve the allulose in boiling water and wine. Add cranberries, maple syrup, nutmeg, and vanilla extract. Lower to low-medium heat. Stir and reduce until your desired texture (I prefer mine a bit more gelatinous than berry-like.) Remove from heat. Once cool enough, empty the pan into a glass storage container and chill for several hours.