Wednesday, November 24, 2010

Spiced Cranberry Sauce

This is a wonderful recipe.  I hope you'll try it and not let the cayenne pepper scare you away.  Trust me, you'll like it.  Ok, if you don't you have the option to leave it out, but just try it.  I found the original recipe online here and made a low carb version of it which I've been making for the past couple of years.  In fact I've used it for a topping to a "cranberry delight" dessert that came from Karen's recipe for "Raspberry Delight" on the Bernstein forum which I would post the link to if I could but for some reason it won't let me find it.  Maybe I'll do a video for that one some day.


* Exported from MasterCook *

                          Spiced Cranberry Sauce

Recipe By     :adapted to low carb by Ginny Larsen
Serving Size  : 13    1/8 cup size servings
Categories    : Sauces/dressings/Misc., Side dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2        cup  Dry red wine
  6           packets  Truvia -- (equal to 1/4 cup sweetener)
  1/4        cup  Splenda
  1/4        cup  xylitol
  1/2        cup  Davinci Sugar-free Syrup -- Raspberry flavor
  12         ounces  cranberries -- 1 bag--fresh
  1            tablespoon  orange extract -- (or 2 TBS zest of an orange)
  2            sticks  cinnamon
                pinch  salt
                pinch  cayenne pepper -- (trust me! Don't skip it)

In the bottom of a medium pot, place wine and sweeteners. (You can use whatever combo of sweeteners you prefer equal to about 1 1/4 cup sugar). Bring to a simmer and add Cranberries. Bring again to simmer, and add the remaining ingredients.

Simmer approximately 10 minutes or until all cranberries are popped and soft.  Remove from heat, add 2 to 4 icecubes.  Stir until melted and let cool.  Or you can add 1/4 cup cold water instead of icecubes.

The best, tastiest cranberry sauce I've ever had!

  "inspired by:"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 33 Calories; trace Fat (1.9% calories from fat); trace Protein; 10g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat.

NOTES : 3 g. useable carbs per 1/8 cup serving

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