As I was making my favorite cranberry sauce tonight, I thought this might be the perfect recipe to share with you.
Enjoy, and have a very Happy Thanksgiving! 1 lb cranberries 4 oz water 3 tbsp SweetLeaf stevia sweetener 1-1/2 cups Lakanto monkfruit-erythritol blend 2 tsp Dijon mustard 1/2 tsp vanilla extract 1 tsp orange extract Combine the cranberries and water in a medium saucepan. Cook over medium heat until all the berries pop, about 5-7 minutes. In small bowl, mix sweeteners. Sprinkle evenly over berries and stir quickly to prevent clumping. Add remaining ingredients and reduce heat to low. Cook another 5 minutes, or until desired thickness. Keep in mind it will thicken further as it cools. Store in the fridge for up to 2 weeks, or freeze. Makes 8 servings. Calories: 31 cal Saturated Fat 0g Cholesterol 0mg Sodium 91.2mg Potassium 48.6mg Vitamin A 0.7%
0 Comments
Leave a Reply. |
Details
Meet LorraineHey, there! Thanks for stopping by. Archives
November 2019
Categories
All
|