Sugar Free Cranberry Sauce |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 4 |
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I have not tried this recipe. I got this recipe from Bariatric Eating. Once you try this, you will make it to use as a dessert compote and topping for ricotta cheese or plain yogurt. It makes a beautiful crimson topping for my sugar free cheesecake, and is a gem of tart and sweet when a spoonful is placed on a slice of sugar free pumpkin pie. Each serving is 2 tablespoons. Ingredients:
12 ounces smucker's sugar-free preserves, any flavor (1 jar, my favorite flavors to use are orange marmelade, blackberry, raspberry, or cherry) |
12 ounces whole fresh cranberries |
1/4 teaspoon ground cinnamon |
1 cup splenda granular |
Directions:
1. Empty the preserves into a heavy saucepan and cook over medium low heat for 3 to 4 minutes until the preserves soften and melt. Add the cranberries and cinnamon; stirring constantly while mixture comes to a boil over medium high heat, cooking until berries begin to pop. Reduce temperature to low and simmer 15 to 20 minutes until sauce is glossy and thick – crushing the berries against the side of the pot with your wooden spoon. Stir in the Splenda and cook 5 more minutes before removing from heat to cool.
2. Transfer cooled mixture to a covered bowl and chill until ready to serve.
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