Splenda Cranberry Sauce Recipe
🕒 Prep Time: 10 minutes
🕒 Cook Time: 10 minutes
🕒 Total Time: 20 minutes
🥣 Yield: 3 cups
Description:
I had this marvelous cranberry sauce about 5 years ago at a friend’s house. Since I have Diabetes, I substituted Splenda for an equal amount of sugar…you could switch back if you like. I love this recipe and make it every year at Thanksgiving. It’s best if you make it several days ahead to allow the flavors to blend. It’s a step above the “norm”.
Ingredients:
- 4 cups fresh cranberries
- 2 cups Splenda sugar substitute
- 6 cups water
- 6 cups sugar (or Splenda)
- 1/4 teaspoon salt
- 2 pieces fresh ginger
- 1 orange, zest of
- 1 cinnamon stick
- 1/8 teaspoon ground cloves
- 1/2 teaspoon allspice
Instructions:
-
Mix Together Ingredients:
- In a large pot, combine cranberries, sugar (or Splenda), water & juice, salt, ginger pieces (not ground), and orange zest.
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Bring to Boil:
- Bring the mixture to a boil over medium-high heat. Cook for about 10 minutes or until all the cranberries have burst.
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Cool:
- Remove the pot from heat and allow the mixture to cool for about 30 minutes.
-
Remove Ginger:
- After cooling, remove the pieces of ginger from the mixture.
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Add Spices:
- Stir in the cinnamon stick, ground cloves, and allspice. Blend the mixture thoroughly.
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Cool Completely:
- Allow the cranberry sauce to cool completely at room temperature.
-
Refrigerate:
- Transfer the cranberry sauce to a covered bowl and refrigerate until ready to use.
This Splenda Cranberry Sauce is bursting with flavor and perfect for Thanksgiving or any special occasion. It’s a delightful twist on the classic cranberry sauce recipe, and the use of Splenda makes it a great option for those watching their sugar intake. Enjoy the tangy sweetness of this homemade cranberry sauce with your holiday feast!
