Jan usually makes a cranberry Cumberland sauce for Thanksgiving. This year she thought she would mix it up. She had bought some frozen tart cherry juice for smoothies and she thought it would go well with the tart cranberries.
Jan is reducing the sugar in her recipe, because of my diabetes. She is also replacing the cane sugar with palm sugar which has a lower glycemic index—60 vs. 35 value on the GI. Another source suggest that this difference is irrelevant in relation to diabetes.
Jan’s Cherry Cranberry Sauce
12 oz. fresh cranberries
1 package Cheribundi Tart Cherry Smoothie Pack (14 oz.)
1/8 cup Karl’s Orange Infused Sugar
¾ cup coconut palm sugar
½ tsp. orange extract
1. Several hours ahead of your dinner time, put all of the ingredients into a pot and bring to a boil.
Tip: This is a good dish to make the day ahead
2. Reduce the heat and simmer for 5-10 minutes.
3. Transfer the sauce to a serving bowl, cover with plastic wrap, and refrigerate until fully set.