Low Sugar Gingerbread Cranberry Sauce
Author: QUEEN OF MY KITCHEN
Serves: 8 servings
Ingredients
- 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
Instructions
- Combine all ingredients in a high-powered blender or food processor and blend/process until smooth.
Notes
CANNED/JELLIED OPTION
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 ¼ 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.
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 ¼ 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/