Sunday, December 28, 2008

Sugar Free Cranberry Sauce

One jar Pollaners Sugar Free Orange Marmalade
One 12-ounce bag whole fresh Cranberries
¼ teaspoon ground cinnamon
1 cup Splenda Granular

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. Remove from heat and transfer to refrigerator to cool.

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