Low-Carb Spiced Cranberry Sauce Recipe - Simply So Healthy (2024)

FAQs

How do you cut the tartness out of cranberry sauce? ›

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

To use citric acid to save over-sweetened cranberry sauce, simply use it like you would MSG in a savory dish, and stir in little pinches until your sauce is as tart as you desire.

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

Add a fat such as butter, heavy cream, sour cream, cheese, or olive oil to coat the tongue and physically block some of the acidity from your taste buds. You might also try adding a sweetener such as sugar, honey, or maple syrup.

Cranberries are high in polyphenols, and epidemiological studies have shown that a high-polyphenol diet may reduce risk factors for diabetes and CVD.

Cranberries and cranberry products are usually safe for most people if consumed in moderation. However, excessive consumption may cause stomach upset and diarrhea — and may also increase the risk of kidney stones in predisposed individuals.

Add some acid to the sauce

Nutritionist Lisa Richards told the outlet that some fresh lemon juice or bottled vinegar should brighten up the sauce, and recommends gently heating the sauce, adding the juice or vinegar one teaspoon at a time, tasting, and adding more as needed.

Nutritional Facts Face-Off

We can see there is a significant difference in the nutrition facts between the two sauces. The homemade cranberry sauce has nearly half the calories, carbohydrates, and sugars compared to the store brand. It also has more fiber as well as potassium!

What is the difference between cranberry sauce and jellied cranberry sauce? ›

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid.

Top with dried or fresh fruits

Sure, you can go all meta with some dried cranberries or sliced fresh raw cranberries, but I also like to think about complementary flavors — dried cherries, dried mulberries, golden raisins, chopped apricots. All work great with cranberry sauce.

You can smooth out your sauce and remove the tartness by adding cream, butter, cream cheese, and/or grated cheese such as Parmesan.

Tartness is a subset of sourness, but it implies that the acidity is coming specifically from citrus. It's easily counteracted with a small amount of sugar, honey or maple syrup.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Agave nectar: this is the only sweetener used. If you'd prefer, you could use simple syrup, coconut sugar, cane sugar, sugar-free sweetener, maple syrup, or raw honey. You could also omit the added sugar and make an unsweetened cranberry juice if you'd prefer.