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Outrageously delicious! 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.
It does not get any tastier or easier than this four ingredient recipe. Show up with a bowl of homemade no sugar cranberry sauce for a holiday dinner and your family will dog you for the recipe; smile and tell them it’s a secret!
One jar Smucker’s Sugar Free Preserves, any flavor – my favorite flavors to use are Orange Marmelade, Blackberry, Raspberry, or Cherry
One 12-ounce bag whole fresh Cranberries
¼ teaspoon ground cinnamon
1 cup Splenda Granular
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.
Transfer cooled mixture to a covered bowl and chill until ready to serve.
Makes approimately 2 cups
Per 2 tablespoon serving: Calories10, fat 0g, carbs 4.5g, protein 1g |
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Go To
www.bariatriceating.com then to go recipes.. They have great recipes hard to decide which to make.
