Cranberry Sauce Recipe - Low Carb & Healthy
- teaspoon plain gelatin (optional)
- 1 cup (240 ml) water
- 1 bag (12 ounces, 340 g) fresh cranberries
- 1 cup (25 g) Splenda
Combine water, cranberries, and Splenda in a saucepan over medium-high heat.
(If you're using the gelatin, dissolve it in cup [120 ml] of the water and then add it to the cranberries and Splenda in a saucepan over medium-high heat.
) Bring the mixture to a boil and boil it hard until the cranberries pop.
Keep it in a tightly covered jar in the fridge.
Roughly 2 cups (480 ml)
Each 2 tablespoon (30 ml) serving will have 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs. Fresh cranberries are available only in fall, but they freeze beautifully. Just stick them in a plastic bag in the freezer and pull them out when you need them.