THE JEWEL OF THE HOLIDAY SEASON: CRANBERRIES

I absolutely love the versatility and tart-tangy flavor of cranberries. I love even more the fact that they are particularly rich in polyphenols such as anthocyanins, proanthocyanidins (both A- and B-type), flavanols, and hydroxycinnamic acids.

These important compounds have known antioxidant and anti-inflammatory effects and are increasingly recognized for their neuroprotective potential and improved cognition through the gut-brain axis.

Bottom line: Adding cranberries to your diet may help improve memory and brain function, in addition to lowering LDL cholesterol.

So, bring on the cranberries this holiday season! But what to do about the sugar content?

Because cranberries are very tart, they do require some sweetener. After making cranberry sauce with a variety of sugar alternatives (like allulose, monk fruit, stevia, and erythritol), I’ve concluded that I just don’t like the flavor they impart into the cranberries! If you do, then substitute one of them for sugar.

But here’s how I (the Queen of Rationalization) look at it: since we’re eating only a few tablespoons of cranberry sauce, along with a meal that is rich in protein and fat, the rise in blood sugar will be blunted by the combination.

In the end, I’m going with Ina Garten’s “Make Ahead Cranberry Sauce” but cutting back on the sugar. I love that she balances it with lemon and orange juice and zest, and Granny Smith apples. And of course, it couldn’t be easier!

Ina Garten’s Make Ahead Cranberry Sauce

Makes 2 ½ cups in less than 30 minutes

• 1 12-ounce bag of fresh/frozen cranberries

• 1 1/2 cups sugar (she recommends 1 3/4 cups)

• 1 Granny Smith apple, peeled, cored, and chopped

• Grated zest and juice of 1 orange

• Grated zest and juice of 1 lemon

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.