CRAN-ORANGE SAUCE
12 ounces fresh or frozen cranberries
1 cup water
1 small package diet orange gelatin mix
1 cup granular Splenda or equivalent liquid Splenda
1 tablespoon orange zest (from 1 large orange)
Rinse the cranberries then put them in a large pot along with the water. Bring to a boil then stir in the gelatin mix, Splenda and orange zest. Simmer 10 minutes without stirring. Pour into a heat-proof container and chill until set.
Makes about 2 cups or eight 1/4-cup servings
With granular Splenda:
Per Serving: 36 Calories; trace Fat; 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 24 Calories; trace Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This has a nice citrus flavor. The gelatin gives the sauce some body without making it like Jell-O.