Yield: 12 servings
1 cup orange juice
1/2 tablespoon freshly grated orange rind or 1/2 teaspoon dried
1/2 cup light brown sugar
1/3 cup Splenda
12 ounces (3 cups) fresh or frozen cranberries
1. Combine the orange juice, orange rind, brown sugar, and Splenda in a 2-quart pot and stir to mix. Place over medium-high heat and bring to a boil.
2 Add the cranberries to the pot, and stir to mix. Reduce the heat to medium, and boil gently, with the cover on the pot slightly ajar for 7 to 10 minutes, or until the cranberry skins pop open and the mixture is thick. Stir occasionally to prevent the mixture from boiling over.
3. Allow the sauce to cool to room temperature. Cover and refrigerate for several hours or overnight before serving.
Nutritional Facts (per 3-tablespoon serving)
Calories: 57
Carbohydrates: 14 g
Fiber: 1.2 g
Fat: 0 g
Sat. Fat: 0 g
Cholesterol: 0 mg
Protein: 0 g
Sodium: 3 mg
Calcium: 12 mg
Diabetic exchanges: 1 carbohydrate
