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Cranberry Sauce

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OLYMPUS DIGITAL CAMERAGFCF/SCD/GAPS/Paleo/LOD/FG For low oxalate, use all apples instead of half pears. Ingredients: 3 apples, peeled, cored and chopped 3 pears, peeled, cored and chopped 2 packages of frozen or fresh cranberries (12 oz) Splash of orange juice (1-2 oz) ½-1 Tablespoon maple syrup (or honey on SCD/GAPS) Directions: Place apples, pears, cranberries, and orange juice in a pot.  Turn heat to low and simmer for 25 minutes.  Once cranberries have popped and sauce is cooked down, add maple syrup to taste.  My preference is a sweet-sour blend, not too sweet, just enough maple to take away the strong tart flavor—the amount of sweetener will depend on the type of apples you use, and how you like it.  

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Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

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