¼ cup regular or light orange juice
1 teaspoon unflavored gelatin
1 (12 oz.) bag fresh cranberries, washed and picked over
1 cup water
¾cup Splenda Granular
¼ cup granulated sugar
Red food color (optional)
Nutritional Info (per serving):
Fat 0g (0g saturated)
Diabetic exchange = ½ Fruit
WW point comparison = 1 point
Jellied cranberry sauce: Increase gelatin to 2 teaspoons. Strain sauce by using the back of a spoon to press berries and juice through a sieve. Refrigerate sauce overnight.
The thing I’ve come to realize about holiday cooking is that no one accepts a new dish (healthy or not) if it doesn’t compare favorably to a traditional recipe. I guarantee that if you try this recipe, no one will know you have taken out more than 75 percent of the sugar needed to make a traditional cranberry sauce recipe because this one tastes exactly the same. You may choose to leave the berries whole (as I do), or strain the sauce to make a jellied cranberry sauce by using the variation below.