Thanksgiving is over and now we are kicking into high gear for Christmas. Before we start planning for that, I thought we could reflect a bit about our Thanksgiving meal. It was a WIN for TQ as he made it through the whole day without feeling ill. YAY! Fructose malabsorption is such a challenge during the Holidays! My gorgeous sister and I had everything pre-planned to be TQ safe. (and I’m happy to share our menu) A few days prior to the event, I ran the menu by TQ and he asked – “What about cranberry sauce, Mom?” really? Kids like cranberry sauce? Well, I thought I had it all planned out…. “Do you really want cranberry sauce?” TQ’s reply – “Of course! It makes the turkey taste even better!” Okay – I had a day to figure this out.
Turns out, a handful of fresh cranberries delivers less than 1 gram of fructose. I knew already that we had a low fructose meal planned. I could counteract the excess fructose in the berries with glucose (or powdered dextrose). (VERY simply put: in fructose malabsorption patients, a glucose molecule helps a fructose molecule to be absorbed in the digestive system) It’s important to keep a balance between glucose and fructose. So, I came up with this very simple and quick recipe – it was perfect! Actually, all of my guests ate the cranberries. Win, win.
Start with zesting an orange – that is to say, remove the orange peel from the orange – leaving the white pith, which is bitter tasting. I used a hand help rasp, but you can also use a vegetable peeler and chop the zest finely.
In a medium sauce pan, over medium heat, add a 15oz bag of fresh cranberries, 1 1/4 cup of powdered dextrose, 1 tsp. cinnamon, zest of one orange and the juice of half of the orange.
Bring to simmer and the berries will begin to pop, cook for 20 minutes or so. Add 1 tsp vanilla extract once the berries start to pop. If the sauce seems too thick, add 1/4 cup or so of water to thin it. Allow to cool and chill. This is a great make ahead recipe! I think the flavors are even better a day or two later. Absolutely yummy with turkey! It is such a pretty color too!
- 1 12 oz bag fresh cranberries
- 1 1/4 cup powdered dextrose
- 1 orange - zested and juice of half
- 1 tsp cinnamon
- 1-2 tsp pure vanilla extract (to taste)
- 1/4 cup water
- In a medium sauce pan over medium/low heat place fresh cranberries, powdered dextrose, cinnamon, zest of one orange and the juice of half of the orange.
- Bring to simmer, the berries will begin to pop.
- Add vanilla extract once berries start to pop.
- Cook for 20 minutes or so. If the mixture is a little too thick, add 1/4 cup or less/more of water to thin if necessary- depending on your preference.
- Allow to cool and chill.
- This is a great make ahead recipe! I think the flavors are even better a day or two later.