Seasonal Recipe: Cranberry Kisel

For the holiday table and everyday enjoyment!

This is one of my all-time favorites. I remember pressing the boiled cranberries through mesh strainers with spatulas as a kid. Well, I hated that part. But the finished product is everything good: a little sweet, a lot of tart, smooth and cuts the richness of the holiday table. Is your only experience of cranberry out of a can? Well no wonder you don’t like it!

Cranberry Kisel is basically boiled, lightly sweetened cranberries. I don’t even press it through a strainer any more because we like the texture and appreciate the dietary fiber of the hulls and tiny, tiny seeds.

This one, though, I sweeten with pure, powdered monk fruit (affliliate link) — so no glycemic load to speak of. Doesn’t spike blood sugar. Nada. Zip. Little secret about me: I’m a breast cancer thriver. NED (No Evidence of Disease) for 6 years. Diagnosed at 48 when I felt like I was in the top shape of my life. Whoa. As a result, I do a lot of little things that have helped to reset my health and wellness: I live a circadian lifestyle (Ayurvedic), I meditate and do yoga daily (did that already, but kept it up and doubled down), stopped my high stress job working nights, eat more greens than I can grow and don’t eat sugar. I mean don’t. Most people don’t believe me and bring me chocolates and cookies at the holiday — fine, I’ll pass those on. I eat sugar containing things, mostly from nostalgia, about twice a year. And I never feel better afterward. But that’s me. You can sweeten this with…