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Diabetic-friendly Cranberries

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Description Edit

I've adjusted the cooking procedure a bit to account for using Splenda instead of real sugar. Splenda will not boil down to a syrup and too much water would evaporate making this the traditional way, which required the sugar and water to be boiled for 5 minutes before adding the cranberries.

Also, my mother-in-law used 2 cups of sugar in her berries and the Ocean Spray package calls for only 1 cup. If you only have granulated Splenda, you'll probably want to use only 1 cup to save on a lot of carbs. I used a 2-cup equivalent of liquid Splenda and the berries are still nicely tart. I was tempted to simmer a little orange peel along with the cranberries, but I was making them to take to the in-laws for Thanksgiving and decided it was best to stick to tradition this time.

Ingredients Edit

  • 1 cup water
  • 1 cup granulated Splenda or equivalent Liquid Splenda
  • 12 ounce bag cranberries, fresh or frozen (no need to thaw, if frozen)

Directions Edit

  1. Wash cranberries in a colander, picking out any bad berries.
  2. In a large pot, bring the water and splenda to a boil.
  3. Add berries to water mixture; bring to boil and simmer, without stirring, 10 minutes.
  4. Cool in pot, then refrigerate or freeze.

Nutritional information Edit

Per Serving:

  • With granular Splenda: 44 Calories | trace Fat | trace Protein | 11g Carbohydrate | 2g Dietary Fiber | 9g Net Carbs
  • With liquid Splenda: 28 Calories | trace Fat | trace Protein | 7g Carbohydrate | 2g Dietary Fiber | 5g Net Carbs

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