I didn't want to use any Splenda and I sure didn't want to use a whole cup of sugar... both of which I have used in the past. Cranberries are so tart that they really do need some kind of sweetening to make them edible!
I decided to cut up a couple of apples to add a sweetness to the tart cranberries, and it worked really well. The natural sugar in the apples allowed me to put just a few tablespoons of added sugar into the mixture, and the natural pectin from the apples helped firm up the sauce when it cooled, too. If you like it a bit sweeter, then you can certainly add more sugar.
At first I thought I would use applesauce but opted to go for the cut up apples instead. I think it was a better choice because I like a firm cranberry jelly, and the applesauce may have made it a bit too runny.
This is my plate, without dressing...
Makes about 2-1/2 cups
- 2 cups fresh or frozen cranberries, rinsed
- 2 apples, cored and cut into small pieces
- 3 Tbs sugar
- 1 cup water
- 1-1/2 tsp cinnamon
- Dash of nutmeg
- Place everything in a medium saucepan over HIGH heat.
- Bring to boil and then turn down to simmer.
- Stir continuously as the cranberries split open while they cook.
- After about 8 or 9 minutes, turn off the heat and cover with a lid.
- Allow to rest and cool for 15 or 20 minutes.
- Remove to a covered storage container and refrigerate until ready to serve.
Weight Watchers P+ = 1.
Calories 40; Protein 0g; Carbohydrate 10g; Fat 0g; Fibre 2g.
Do you like cranberry sauce with turkey? Tart or sweet?