Cranberry Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
24 oz (two bags) whole cranberries.75 c. water2 c. sugar1 c. dole crushed pineapple in 100% pineapple juice (*drained*).5 c pineapple juice (reserved from crushed pineapple)1 c. pecan pieces1 pkg. sugar-free raspberry jell-o
- Rinse cranberries
- In a large pan (approx. 4 qt.) combine water, pineapple juice and sugar. Stir until sugar is combined (not necessarily dissolved).
- Add cranberries
- Bring to a boil, then simmer until cranberries are cooked (approximately 8-10 minutes), stirring occasionally.
- Remove from heat. Add Jell-O and mix until thoroughly dissolved (to avoid lumps).
- Allow mixture to cool (approximately 1.5-2 hrs.)
- Once cooled, stir in crushed pineapple and pecan pieces.
- Refridgerate until serving.
Serving size: 1/3 c.
Total servings: about 16
Number of Servings: 16
Recipe submitted by SparkPeople user NDCHRISTI.
- In a large pan (approx. 4 qt.) combine water, pineapple juice and sugar. Stir until sugar is combined (not necessarily dissolved).
- Add cranberries
- Bring to a boil, then simmer until cranberries are cooked (approximately 8-10 minutes), stirring occasionally.
- Remove from heat. Add Jell-O and mix until thoroughly dissolved (to avoid lumps).
- Allow mixture to cool (approximately 1.5-2 hrs.)
- Once cooled, stir in crushed pineapple and pecan pieces.
- Refridgerate until serving.
Serving size: 1/3 c.
Total servings: about 16
Number of Servings: 16
Recipe submitted by SparkPeople user NDCHRISTI.
Nutritional Info Amount Per Serving
- Calories: 184.4
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 16.6 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 2.8 g
- Protein: 1.2 g
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