Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 45.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 59.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.5 g
- Protein: 0.8 g
View full nutritional breakdown of Robin's Cranberry Cranberry sauce calories by ingredient
Robin's Cranberry Cranberry sauce
Submitted by: RD03875Introduction
My version of home made cranberry sauce using Cranberry juice for the water, splenda and sugar free Cranberry Jello.Much healthier than canned! My version of home made cranberry sauce using Cranberry juice for the water, splenda and sugar free Cranberry Jello.
Much healthier than canned!
Number of Servings: 6
Ingredients
-
1/2 package fresh Cranberries
1 cup water
1/4-1/3 cup Splenda,
1 - 4 serving size package Cranberry SUGAR FREE Jello,
1/2 tsp Orange Peel or zest
1 cup Cranberry juice
Cinnamon to taste if desired
You can use sparkling water or tonic water for the cranberry juice.
You can also add walnuts if desired.
Directions
Place Cranberry Jello in a 4 cup bowl. Heat 1 cup water to boiling, add to jello and stir until jello is dissolved. Stir in COLD cranberry juice or COLD sparkling water and mix well.
Refrigerate until thickened but not set, about 1 1/2 - 2 hours
Meanwhile, place cranberries and water in a sauce pan, bring to a boil, add splenda and stir well.
When Cranberries pop open, lower heat, cook an additional 5 minutes. Remove from heat and set aside until thick and cool.
When Jello has thickened slightly, add cranberry mixture, mix well and place in refrigerator for at least 4-6 hours or until firm.
Makes about 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user RD03875.
Refrigerate until thickened but not set, about 1 1/2 - 2 hours
Meanwhile, place cranberries and water in a sauce pan, bring to a boil, add splenda and stir well.
When Cranberries pop open, lower heat, cook an additional 5 minutes. Remove from heat and set aside until thick and cool.
When Jello has thickened slightly, add cranberry mixture, mix well and place in refrigerator for at least 4-6 hours or until firm.
Makes about 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user RD03875.
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