Ginger Spiced Cranberry Sauce with raisins

4.4 of 5 (24)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 88.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.0 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 0.7 g

View full nutritional breakdown of Ginger Spiced Cranberry Sauce with raisins calories by ingredient


A zesty, low cal spin on a fast holiday favorite A zesty, low cal spin on a fast holiday favorite
Number of Servings: 4


    1 12-oz bag fresh cranberries
    1 c water
    1 c Splenda no calorie sweetener
    1/4 c raisins, packed
    2 tbs crystallized ginger, finely chopped
    1/4 tsp ground cloves
    1 tbs Smuckers Low Sugar orange marmalade (or oj concentrate)

    Yields 2 cups, serving size .5 cup


Put cranberries, water, and Splenda into a saucepan and cook on medium-high temperature for about five minutes, or until cranberries pop and turn soft.
Stir in remaining ingredients, cover and remove from heat.
Serve warm (great over vanilla ice cream) or chilled.
Yields 2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user NOTBLUSHING.

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    I make a similar recipe, except I use Stevia instead of Splenda and I use dehydrated cranberries instead of raisins. I have a dehydrator and they reconstitute after sitting in the sauce. I do not use O.J or Marmalade. I cook the cranberries in 1 C of Cider. - 11/18/10

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    1 of 1 people found this review helpful
    Absolutely will make again at Christmas. Will add more ginger just for my taste as I like ginger (will make it regular ginger to keep the sugar down), and remember to add the raisins this time. - 12/11/07

  • no profile photo

    Very Good
    Very good. I had Smucker's Simply Fruit Apricot spread so I used that. I added 2extra tbs of Splenda (probaly because my spread was unsweetened). I like this alot, simple, healthy, and gingery! - 11/25/11

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    Thought the original recipe was VERY good, and the variations by other members make me want to use this recipe again and again and again... - 11/23/11

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    Very similar to my recipe, except I use a lesser amount of fresh ginger, finely minced, and chopped walnuts. Adding apricots sounds great. Also, it occured to me that adding some shredded coconut and a splash or two of raspberry vinegar might give it a more piquant taste. I love playing with this! - 12/23/10