DIABETIC CRANBERRY SAUCE
This is a New England-style whole cranberry sauce that has been lightened up to be more diabetic friendly. I found a maple flavored agave nectar to make this with. This also uses Splenda brown sugar blend. Can be made several days in advance.
Provided by threeovens
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat orange juice, orange zest, agave nectar, molasses, sugar substitute, butter and salt over low heat, stirring until sugar dissolves.
- Add plums and cook about 5 minutes.
- Add cranberries and cook until berries burst, about 10 minutes.
- Continue cooking, until desired consistency, or about 5 minutes.
Nutrition Facts : Calories 60.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 31.4, Carbohydrate 12.4, Fiber 2.4, Sugar 7, Protein 0.4
CRANBERRY SAUCE - DIABETIC
Make and share this Cranberry Sauce - Diabetic recipe from Food.com.
Provided by JoyfulCook
Categories Sauces
Time 25m
Yield 1 1/2 Cups, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cornstarch, Splenda and water in a small saucepan; stir to mix and add the fruit.
- Bring to the boil and simmer for about 10-15 minutes, stirring often.
- This looks too watery to begin with, but will suddenly start to change into like a syrup. Keep stirring until it reaches the consistency you like.
- Cool and then refrigerate for a few hours before serving.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 1.2, Carbohydrate 6.8, Fiber 2.1, Sugar 3, Protein 0.3
THANKSGIVING CRANBERRY SAUCE (DIABETIC)
I got this recipe in response to a request on the diabetic forum from LARavenscroft. I just made this for my DH for Thanksgiving. It is so easy to make and looks like a whole berry sauce. This is the simplest of homemade cranberry sauces - no spices, no orange peel, nothing extra. It is about the thickness of pudding. Use it not only only with turkey, but to put over yogurt or ricotta cheese for breakfast or a snack, or accompanying cheeses and nuts as a dessert.
Provided by Oolala
Categories Sauces
Time 17m
Yield 2 1/4 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
- Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
- Stir frequently - the cranberries will pop, and then release their "gel" and the sauce will come together like magic. This takes about 10 minutes.
- Remove from heat and let cool completely before refrigerating.
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- Add the water and cinnamon sticks to a small pot on medium-high heat. When you see the water begin to bubble add the Splenda Stevia and stir to dissolve. Add the cranberries, orange zest, and vanilla extract and stir. Bring the pot back up to a low boil and then lower the heat to simmer the cranberries for about 10 minutes.
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- Remove the pot from heat and allow to cool to room temperature. It will continue to thicken as it cools. Transfer to a serving bowl and keep chilled in the refrigerator until you're ready to serve. It makes about 2 cups. Enjoy!
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