Question:
Does anyone have a recipe for sugar free cranberry sauce? I love it with my turkey

and tis the season, almost. I don't think you can buy sugar free sauce, thought maybe someone would have a recipe.    — Dana S. (posted on November 7, 2002)

November 7, 2002
76% calorie reduction from traditional recipe Ingredients 2/3 cup water 2 cups fresh or frozen cranberries 1 cup Splenda Directions Combine water and cranberries in medium saucepan. Bring just to boiling; reduce heat. Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally. (Skins will pop.) Remove from heat; mash slightly. Stir in splenda. Cover and chill. Serve chilled with beef, pork, ham, or poulty. Makes 1 1/2 cups Serving size: Yield: Exchanges: Nutrition: 2 tablespoons 12 Free food 17 Calories, 0g Protein, 4g Carbohydrate, 0g Fat I found this one on the net. Hope it works for you!! Have a very Happy Turkey Day!!
   — DRutherford

November 7, 2002
http://www.deepdiscountnutrition.com/rensugfrejel.html has Splenda-sweetened Jellies as well as Cranberry Sauce - not cheap, though, it's $3.59...JR
   — John Rushton

November 7, 2002
Do you want the jellied or whole berry? I have a recipe for both of them. That said, let me put in a plug for a wonderful cookbook that has been put together by a fellow support group leader for BTC. All recipes are within our guidelines of 2 or less grams of refined sugar. I have used several of them and my own support group memebers have ordered 15 of these books to date. They are written by Lynette B. who has a profile here on this great site. Now for the recipes: Holiday Cranberry Sauce 3/4 lb. fresh cranberries 1 C. fructose 1 C. orange juice In a med. saucepan over medium heat, dissolve fructose in orange juice. Stir in the cranberries and cook until they start to pop open (about 10-15 min). Stir to mash up cranberries. Remove from heat and pour into a decorative jelly mold or small bowl. Refrigerate until set. Cranberry sauce will thicken as it cools. Traditional Jellied Cranberry Sauce 3/4 lb. cranberries 1 C. fructose 1 C. water In a medium saucepan over medium heat, dissolve fructose in water. Stir in the cranberries and cook until they start to pop open (10-15 min). Stir to mash up cranberries. Remove from heat and pour into a fine strainer. Mash all the liquid/jelly through and throw away the mashed cranberries. Pour liquid/jelly into a decorative mold or small bowl. Refrigerate until set. Cranberry sauce will thicken as it cools.
   — livnliter

November 7, 2002
Kathy is right, I do have a book and both of the cranberry sauces are good....just depends on which kind you like. I was amazed that one of them tasted just like the old Ocean Spray out of the can. You can order the book by seeing my profile or visiting http://www.freewebs.com/recipes-after-rny
   — Lynette B.

November 7, 2002

   — jkb

November 8, 2002
My mom makes the best cranberry relish. It's not difficult at all. All you need to do is put two pounds of cranberries (WHOLE) and then the peel only of 2 oranges in a blender on chop. Once chopped well, squeeze the orange pulp over it. You can add finely ground walnuts if you tolerate them. Yum! Happy Eatin'
   — RedHeadBeauty