Cranrazzberry Sauce

Cranrazzberry Sauce

  • Servings: 24– 1/4 cup
  • Difficulty: Easy
  • Print

This cranberry sauce is so good you will want to make at least two recipes.

Rating: 5 out of 5.

Sweet Potato Apple Bake

Ingredients

1 cup water
1/2 cup raw sugar
1/2 cup Stevia in the Raw Zero Calories Sweetener
1 12‑oz. package fresh cranberries
1 16‑oz. can jellied cranberries
1 12‑oz. package frozen or 1 pint fresh raspberries
2 tbsp. grated tangerine rind

Directions

I. In a 4‑quart saucepan bring water and sugar to boil. Add fresh cranberries and cook according to package directions. Reduce heat to low, add jellied cranberries and tangerine rind. Continue to simmer, stirring often until jellied cranberries have dissolved.

2. Remove from heat. Stir raspberries gently into sauce and allow to cool 15 to 20 minutes before serving or cover and chill. 

Nutrition

Nutrition Information: 1/4‑cup (2‑oz.) servings 55 calories; 0 fat; 14g carbohydrate; 1g fiber; 0 gram protein; 0mg cholesterol; 3mg sodium

Original Nutrition Information: 1/4‑cup (2‑oz.) servings 100 calories; 0 fat; 22g carbohydrate; 1g fiber; 0g protein; 0mg cholesterol; 3mg sodium

Cook’s Note: Sauce will last up to six weeks covered in the refrigerator or six to eight months frozen. Use good reusable plastic containers that seal tightly. 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s