Cranberry Sauce With Apricots and Splenda |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have found that Splenda has a bit of a bitter aftertaste when cooked or baked, but I still try to use it, as much as possible, to cut down on carbs and sugars. In this recipe it is stirred in after cooking the sauce. Ingredients:
1 tablespoon butter |
1 tablespoon fresh ginger, grated |
8 ounces cranberries (fresh or frozen) |
4 ounces dried apricots, chopped |
1/2 cup triple sec or 1/2 cup water |
1/4 cup apricot preserves (no sugar added) |
1/4-1/3 cup splenda granular (the one that measures like sugar) |
Directions:
1. Melt butter in a saucepan over medium low heat; add grated ginger (you can grate it over the pan if you have a fairly good eye).
2. Add cranberries, apricots, triple sec or water, and preserves.
3. Cook until cranberries burst and mixture thickens slightly (it will thicken more as it cools, so you may need to add a little water).
4. Stir in Splenda to taste.
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