This is my favorite cranberry sauce recipe. Sometimes I add ½ c. coarsely chopped walnuts or pecans and 1-2 T. bourbon. But I’m not consistent with that, so I didn’t include it below or in the nutritional info below. This recipe is not suitable until the nuts and berries rung of OWL.
1 c. water
1 bag (12 oz) cranberries
1 c. granular Splenda (or equivalent sweetener)
1 stick cinnamon broken into two halves
1 T. grated orange peel OR 1 T. grated lime peel
DIRECTIONS: Cook all ingredients over medium heat until all berries’ skins have popped open. Remove from heat and chill. Store in a jar refrigerator until ready to use. Remove cinnamon before serving.
NUTRITIONAL INFO: Makes about 4 cups or about 32 two tablespoon servings. Each 2T. serving has:
.03 g fat
4 g carbs
1 g fiber
3 g NET CARBS
.14 g protein