Tart Cranberry Marmalade

by ihidemychocolate

img_1669

No Sugar-Coating Allowed

Did you resolve to quit sugar? Has your resolve devolved into stress eating? Do you worry that it doesn’t matter what you eat anymore because the end of the world is nigh?

Sigh.

As I was taking this photo this morning, my husband asked what I was doing. I told him that the only topic I could imagine writing about was food. I am overwhelmed with the politics of the day, of the week, so I am reverting to my comfort/discomfort zone.

Food.

Maybe if I control what I eat, I will feel some semblance of control over my world. This myth fueling my disordered eating still lingers.

The World Health Organization now recommends that we limit our intake of sugar to no more than 5% of calories. That works out to about 100 calories, or about 6 teaspoons. Yup. That’s it. That is not very much.

Sugar is in tomato sauce, breakfast cereal, bread, salad dressing, yogurt, granola, nutrition bars, low fat snacks. Oh, and soda. It is easier to limit sugar if you cook for yourself instead of buying prepared foods. I  find that you can get used to less and less sugar over time. As you phase out sugar, you will discover that foods you used to like now taste too sweet and that the flavor is diluted with sweetness, not pure.

This month, I have craved bitter and intense foods to match my mood, eliminating more and more sugar. I have replaced my granola with walnuts. I have started eating more eggs instead of cereal for breakfast. And I have replaced my strawberry jam and orange marmalade with homemade cranberry sauce. It’s not for the faint of heart. But then, neither is living.

Tart Cranberry Marmalade

Austere. Sharp. Perfect for these bitter bitter times.

  • ½ 12 oz bag of cranberries (freeze the other half)
  • ¼ cup of orange juice (or pomegranate juice)

Heat cranberries and juice in a saucepan until gently boiling. Reduce heat and simmer (covered) for 10 minutes. Stir occasionally. Let cool. Refrigerate.

Makes about 1 cup and lasts for 2 weeks in the refrigerator.

Use as you would jam or marmalade. I like it with whole wheat toast/bagel and goat cheese. I make peanut butter or almond butter or walnut butter sandwiches with it.

You’ve been warned. It is not sweet.

Advertisements