Along with starting a few resolutions for the new year, I checked my mailbag. Joyce M. writes, “I enjoyed your column on cranberries in the Dallas Morning News. Several of the health benefits were new to me, but I was educated on cranberry production by elderly Wisconsin relatives who worked on the farms.

“For years I have bought extra cranberries during the holiday season so I can have them the year around with warm cereals, toast and other breads. And how about a peanut butter and cranberry sauce sandwich?

“But to my point, what is the sugar content of cranberry sauce (made according to the recipe on the bag)? And how does that compare to my other morning sweet treat, Welch's Natural strawberry fruit spread, which contains 11 grams of sugar per tablespoon?”

Dear Joyce, I had to pull out some old math skills to figure this one. Concerning the cranberry sauce recipe on the package, I assume you are referring to the “whole berry” one that calls for 3 cups of cranberries boiled with a cup of water and a cup of sugar. Cranberries are surprisingly low in natural sugar and high in dietary fiber. So even when cooked with added sugar, each tablespoon of this whole cranberry sauce contains just over 4 grams of sugar per tablespoon, less than half of the amount in your fruit spread.

So yes, I might just try your peanut butter and cranberry sandwich!

In response to a recent column on molasses and honey, reader Joanne H. from Omaha asks: "Where does blue agave fit or not fit between molasses and honey? My breakfast tea is sweetened with honey and any tea after dinner and before bed are sweetened with organic blue agave nectar. Is there any reason why my sweeteners should be adjusted?"

Blue agave is processed from the same plant used to make tequila. It is similar in calories to honey and molasses—about 20 calories per teaspoon. And like honey and molasses, agave does contains some trace nutrients…although some of these are destroyed during processing.

The main difference between these three sweeteners is the type of sugars they contain. According to data from the United States Department of Agriculture, agave contains the highest percentage of fructose (almost 82%) followed by honey (50%) and molasses (17%).

Fructose is absorbed into the body more slowly so it does not spike blood sugars as quickly as other types of sugar. In high amounts however, fructose may contribute to other health issues such as insulin resistance.

Unfortunately, I am not able to say whether your sweeteners should be adjusted. That would be something to discuss with your personal health provider. Still, it’s important to remember that 1 teaspoon of any added sugar is a reasonable serving size for most of us.

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