This is a low-sugar pancake topper that is full of nutrients yet gluten-free, dairy-free, nut-free, egg-free, soy-free, and corn-free. It is also naturally bright red which I personally think is fun and festive.
In the beginning after our diagnosis we were on the very low sugar diet. The one where bananas and grapes are forbidden along with all fruit juices as part of the intestinal healing process.
I hate that diet.
I love pumpkin pancakes. I love making pumpkin pancakes for a holiday brunch. That said, I was looking for something a bit more exciting and festive than maple syrup as a topper, which is how I decided to make cranberry syrup.
This is a very low sugar recipe. That is intentional. You can make a sweeter shinier syrup using more sugar than this recipe has. I personally find the pumpkin pancakes sweet enough without sugar and I liked the tanginess of the cranberry syrup as a contrast. That said, adding more sugar is as simple as adding more sugar at the end while the syrup is still warm.
This would also be great over low-carb, sugar-free vanilla “ice cream” for your vegan guests as a holiday dessert. Add a few pepitas and its red, green, white and easy.
2 Tbsp sugar
2 tsp liquid stevia
1 10 oz bag frozen cranberries
2 cups water
Pinch of salt
Strainer sieve (for straining out cranberry skins.
Large heat resistant bowl
Measuring cups and spoons
Put cranberries and water into pot. Cover and bring to a boil.
Boil until cranberries are cooked and bursting, about ten minutes on high.
Pour liquid into a bowl and strain cranberries through sieve mashing them with a wooden spoon. Mix with liquid.The idea is just to have the tough skins in the sieve and a smooth thick puree in the bowl.
Add sugar, salt and stevia to cranberry puree
Taste and if you like it sweeter, sweeten further to taste. If you like it thinner add more water.
I found it helpful to taste the syrup on a pancake because it was a little tart on its own, but combined with the sweetness of the pancake it was very good.