By Samantha Pollack
The cranberry: Cancer-fighting. Anti-inflammatory. UTI-preventing.
And inedibly bitter.
Unless, of course, you simmer them into a syrupy preserve with a truckload of sugar, and pour the concoction over your Thanksgiving turkey. (Or in my case, any and everything else.)
I’m not sure it’s possible to convey the depth of my love for cranberry sauce. As a child, I ate it on EVERYTHING, the whole weekend after Thanksgiving. Even grilled cheese. (Especially grilled cheese).
When I hosted my first Thanksgiving dinner at age 24, I called my grandmother to learn how she made her cranberry sauce. “The recipe is on the back of the bag, dear.” (Cranberry sauce…not an Armenian tradition, I guess.)
Since then, I have tried every imaginable method to reduce the sugar and make cranberry sauce healthy. It’s been twelve years, and I hate to break it to you, but…
There is no way to make cranberry sauce taste good without sugar.
But here’s what you CAN do.