Sugar Free Cranberry Sauce Recipes
HOMEMADE CRANBERRY SAUCE
Make and share this Homemade Cranberry Sauce recipe from Food.com.
Provided by IsisShuru
Categories Sauces
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring sugar, salt, water to boil in medium pan.
- Add Cranberries and simmer until 2/3 of the berries have burst (about 5 min).
- Transfer to a bowl and cool completely.
- Will save for up to a week in fridge.
Nutrition Facts : Calories 22.1, Fat 0.1, Sodium 74.3, Carbohydrate 5.9, Fiber 2.2, Sugar 1.9, Protein 0.2
SUGAR FREE SPICED CRANBERRY SAUCE
Make and share this Sugar Free Spiced Cranberry Sauce recipe from Food.com.
Provided by iching53
Categories Berries
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine juice, zest, spices and cranberries in a medium saucepan. Bring to a gentle boil stir and check often for scorching (add small amount of water if berries do not yield enough moisture) reduce heat.
- Add wine if desired simmer gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
- Remove from heat, retreive cinnamon and whole cloves from cooled mixture mash slightly.
- Stir in Equal; cover and chill.
Nutrition Facts : Calories 142.3, Fat 0.1, Sodium 1.6, Carbohydrate 33.3, Fiber 2.7, Sugar 23.9, Protein 1.1
SUGAR FREE CRANBERRY SAUCE
I use this for my diabetic friends who come on Thanksgiving and Christmas. I got this recipe from an Equal recipe card somewhere.
Provided by Darlene Summers
Categories Low Protein
Time 13m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine water and cranberries in a medium saucepan. Bring just to boiling; reduce heat.
- Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
- Remove from heat mash slightly.
- Stir in Equal; cover and chill.
SUGAR FREE CRANBERRY SAUCE
I have not tried this recipe. I got this recipe from Bariatric Eating. Once you try this, you will make it to use as a dessert compote and topping for ricotta cheese or plain yogurt. It makes a beautiful crimson topping for my sugar free cheesecake, and is a gem of tart and sweet when a spoonful is placed on a slice of sugar free pumpkin pie. Each serving is 2 tablespoons.
Provided by internetnut
Categories Winter
Time 38m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Empty the preserves into a heavy saucepan and cook over medium low heat for 3 to 4 minutes until the preserves soften and melt. Add the cranberries and cinnamon; stirring constantly while mixture comes to a boil over medium high heat, cooking until berries begin to pop. Reduce temperature to low and simmer 15 to 20 minutes until sauce is glossy and thick - crushing the berries against the side of the pot with your wooden spoon. Stir in the Splenda and cook 5 more minutes before removing from heat to cool.
- Transfer cooled mixture to a covered bowl and chill until ready to serve.
Nutrition Facts : Calories 103.1, Fat 0.2, Sodium 1.2, Carbohydrate 37.9, Fiber 4.3, Sugar 23.9, Protein 0.4
SUGAR FREE THANKSGIVING CRANBERRY SAUCE
I asked for some sugar free cranberry sauce recipes on the diabetic forum and got this recipe from LARavenscroft! I added it for safe keeping and to share. Cranberries have 6 carbs per half cup. Total recipe has 12 carbs
Provided by Oolala
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse berries and simmer on stove until all the berries are popped.
- Remove from heat and cool to room temperature.
- You may strain the berries if you want a smooth sauce.
- In a microwave safe container pour the 1 cup of cold water and sprinkle the gelatin over the top.
- Allow the gelatin to soften (about 1 minute).
- Microwave on high for a couple of minutes until the water is hot and the liquid is clear. It is not necessary to boil.
- Stir this into the cooked cranberries or the strained juice.
- Make sure it is cooled to room temperature, then add your sweetener.
- Taste to see if it is sweet enough and then refrigerate.
Nutrition Facts : Calories 16.8, Sodium 5.1, Carbohydrate 2.9, Fiber 1.1, Sugar 1, Protein 1.6
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