1 1/4 cups water (300 mL)
1 pkg frozen cranberries (600 g)
In medium saucepan, dissolve liquid sweetener and erythritol in water; add cranberries. Over medium heat, bring to boil and cook until cranberries pop (about 20 minutes). Lower heat and simmer 10 minutes more. Allow to cool. Cover and refrigerate.
Nutritional Analysis: 3 2/3 cups (900 mL), 1 tbsp (15 mL) per serving:
5.1 calories; 0.0 g protein; 0.0 g fat; 0.4 g fiber; 0.9 g carbs
Variations: Smooth Cranberry Sauce: Cook as above, except omit simmering step. Stir 2 tsp (10 mL) unflavored gelatin softened in 2 tbsp (25 mL) water into sauce. Pour cooked cranberries into strainer over bowl. Mash cranberries with back of spoon, frequently scraping outside of strainer until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate. Yield: 3 cups (750 mL), 1 tbsp (15 mL) per serving. (1.1 g Carbs)
Jellied Cranberry Sauce: Prepare as for Smooth Cranberry Sauce above. In small bowl, combine 2 tbsp (25 mL) unflavored gelatin and 1/4 cup (50 mL) water. Microwave 40 seconds on high power to dissolve. Stir into Smooth Cranberry Sauce. Refrigerate until set.
Yield: 3 cups (750 mL), 1 tbsp (15 mL) per serving. (1.1 g Carbs)
Cranberry Fruit Spread: As for Smooth Cranberry Sauce above. Use as fruit spread on low-carb toast or crackers. Yield: 3 cups (750 mL), 1 tsp (5 mL) per serving. (0.4 g Carbs)