Homemade, Low-calorie Cranberry Sauce
Having cranberry sauce this Thanksgiving and/or Christmas? Put you can-openers away and try this fresh cranberry sauce recipe that has less than half the calories of a canned cranberry sauce.
Thanksgiving and Christmas meals are packed with sugars, starches, and all the naughty things we love and our thighs and hearts hate. One of the staples at most holiday tables is the cranberry sauce – you either love it or hate it, but most tables will have it sitting there either way. And, more often than not, this red jelly concoction of goodness comes straight from can to table.
This year, put your can-opener away!
A can of cranberry sauce generally has around 418 calories per serving, most of which comes from the over 100 grams of sugar it has in it. On the other hand, my recipe has less than half the calories per serving and will taste amazingly fresh. Plus, any diabetic can enjoy this cranberry sauce recipe!
What you’ll need:
- · 1 package of fresh cranberries
- · 1 cup of Splenda
- · 1/2 cup of freshly squeezed orange juice
- · 1 small orange, peeled and sectioned
- · 2 tsp of lemon juice
1. Combine all ingredients in a medium saucepan.
2. Bring mixture to a boil; stir constantly to dissolve sugar.
3. Lower heat to a simmer and continue to cook until the cranberries have lost their skin and mixture begins to thicken.
4. Remove from heat and allow mixture to completely cool.
5. Cover and chill your homemade cranberry sauce for three to 24-hours before serving.