Sugar Free Cranberry Sauce That Wont Crystalize Recipes
SUGAR-FREE CRANBERRY SAUCE
Easy to make cranberry sauce that's refined sugar-free and gluten-free
Provided by Rena
Categories Side Dish
Time 20m
Number Of Ingredients 4
Steps:
- Place the cranberries and water into a small pot and turn on high heat.
- Once the water comes to a boil, reduce heat to a simmer and cook for 8-10 minutes or until cranberries start to pop.
- The cranberries should be soft enough to mash with a spoon. Stir in the erythritol and vanilla.
- Remove from heat and let cool. Serve.
Nutrition Facts : Calories 15 kcal, Carbohydrate 4 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUGAR-FREE KETO CRANBERRY SAUCE
Steps:
- Combine the cranberries, water, erythritol, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
- Remove from heat. Stir in the vanilla extract.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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