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Sugar Free Cranberry Sauce Recipe

If you’re watching your sugar or carbs, then you know that traditional cranberry sauce is loaded in sugar. Here’s an alternate recipe you can use. I tried it for Thanksgiving, and it turned out great.

1 bag fresh cranberries

1 cup splenda

capful of lemon juice

1 packet of unflavored Knox gelatin

Put the cranberries in a pot with a splash of water and the lemon juice. Cook them, stirring constantly, until most of the berries have burst. Add the splenda and stir in. Depending on the thickness you want, you may need to add another quarter cup of water at this point. While it’s still hot, stir in the Knox gelatin and continue to stir until it’s dissolved.

You can allow this to cool in a bowl, or in a mold. Once it sets up, it will be pretty stiff. This amount of splenda gives it a nice combination of sweet and tart. If you like your cranberry sauce really sweet, then you’ll probably want to stir in another half cup. You can taste it, or course, before you add the gelatin, to be sure you’ve gotten it right.

This will make a great Christmas recipe.