Low Sugar Gingerbread Cranberry Sauce
Serves: 8 servings
  • 12-ounce package of fresh cranberries
  • ½ cup SPLENDA┬« Naturals Sugar & Stevia Blend
  • ¼ cup orange juice
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  1. Combine all ingredients in a high-powered blender or food processor and blend/process until smooth.
1. Follow the recipe as above and transfer the sauce to a mixing bowl.

2. In another small bowl, sprinkle one envelope (1 tablespoon) of unflavored
gelatine over 1 tablespoon of cold water and wait 5 minutes.

3. Pour ┬╝ cup boiling water on top and stir until the gelatine is dissolved.

4. Thoroughly combine the gelatine mixture with the sauce and pour it into a 12
ounce, straight sided mason jar. Cover with a lid and refrigerate several hours
or overnight.

5. To remove, loosen the jellied cranberry by running a knife around the
inside of the jar, then dip it in hot (not boiling) water for 5 seconds. Ease it out
of the jar, with the aid of a knife, onto a serving platter.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/low-sugar-gingerbread-cranberry-sauce/