Enjoy this for Thanksgiving dinner or add zest to an ordinary chicken breast or pork chop dinner with this special cranberry sauce. The flavor is fantastic.
- 6 ounces (2 cups) fresh cranberries
- 1/4 cup raspberry vinegar or raspberry balsamic vinegar
- 1/4 cup orange juice
- 1/2 cup Splenda or sugar
- 1 tablespoon brown sugar
- 1/8 teaspoon cinnamon
Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and continue to boil gently for 10 - 15 minutes or until cranberries are tender. Stir occasionally. Cool to room temperature. Store in the refrigerator until ready to use.
Serve with turkey, chicken, or pork.
Note: This recipe can easily be doubles using a 12 ounce bag of fresh cranberries. It keeps well in the refrigerator or it can be frozen.
Serves 4 Nutritional Information per serving:
Fat, gm. 0
Protein, gm. 0
Carbs, gm. 12
Cholesterol, mg. 0
Fiber, gm. 1.8
Note from Donna:
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