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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 187g Recipe makes 3 cups) The following items or measurements are not included below: 2 cups Splenda sugar substitute 2 inches fresh ginger 1 oranges, zest of |
||
| Calories 74 | ||
| Calories from Fat 2 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 197mg | 8% | |
| Potassium 175mg | 5% | |
| Total Carbohydrate 19.4g | 6% | |
| Dietary Fiber 6.4g | 25% | |
| Sugars 7.6g | ||
| Protein 0.8g | 1% | |
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Ingredients
- 4 cups fresh cranberries, picked over & rinsed
- 2 cups Splenda sugar substitute or sugar
- 6 tablespoons water
- 6 tablespoons fresh orange juice
- 1/4 teaspoon salt
- 2 inches fresh ginger, peeled & cut in 3 pieces (if you don't have fresh ginger, add 1/2 tsp ground ginger with other spices)
- 1 orange, zest of
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon allspice
Directions
1
Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest.2
Bring to boil and cook about 10 minutes or until all berries have burst.3
Remove from heat and allow to cool 1/2 hour.4
Remove ginger pieces and add cinnamon, ground cloves and all spice.5
Blend thoroughly and allow to cool completely.6
Put in covered bowl and refrigerate until ready to use.
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- Course > Condiments, etc.
- Main Ingredient > Fruit > Berries
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Holiday/Event
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Conk Mommy
On Jan 2, 2009
I've ONLY ever had the canned cranberry sauce, and thought this year for Thanksgiving I'd try making the "real thing." I'm so glad I did — and with this recipe! I brought my dish to a Thanksgiving potluck and I only received rave reviews. Thank you and I will definitely be making this for future holiday meals!
From: Teddy's Mommy
On Dec 26, 2008
I'll admit I made this recipe with sugar because I don't like the after taste of Splenda. The flavors were wonderful, we greatly enjoyed the taste of the ginger and orange. I usually hate cranberry sauce but my boyfriend loves it so I made this for him. We both loved it, wow what a difference between canned & fresh cranberries! I will be making this again.
From: Happy Harry #2
On Dec 6, 2005
I thought this was one of my all time favorites for fresh cranberries. I used half Splenda and half regular white sugar. I LOVED the addition of the ginger. The reason for the four stars was because of mixed reviews from my Thanksgiving guests. Well, not everybody likes ginger as much as I do. I did have some of that (crappy) canned stuff there for these folks. I will make this again but probably cut the ginger in half.
From: TheDiva1959
On Jan 2, 2006
This receipe kicks butt. Seriously Joanne, I've made it the last two years for Thanksgiving and have gotten nothing but raves! For a switch I also add 1 cup of Southern Comfort.
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