Cranberry Sauce

Click to enlarge
Click to enlarge

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:

15.1 calories

.03 g  fat

4 g carbs

1 g  fiber


.14 g  protein


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