Ingredients for Cranberry Sauce Diabetic
- 2 tablespoons cornstarch
- 1/4 cup Splenda Granular
- 1/2 cup water
- 12 ounces (1 1/2 cups) fresh or frozen cranberries
- Orange
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How to Make Cranberry Sauce Diabetic
- In a small saucepan, whisk together 2 tablespoons of cornstarch, 1/4 cup of Splenda (or your preferred sugar substitute), and 1/2 cup of water until smooth.
- Add 12 ounces (1 1/2 cups) of fresh or frozen cranberries to the saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your desired consistency, stirring frequently to prevent sticking.
- The sauce may appear watery initially, but it will thicken as it simmers. Continue stirring until it reaches your desired consistency.
- Remove from heat and let cool completely before refrigerating for at least 2 hours to allow the flavors to meld. This step enhances the overall taste and texture.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
0g
Carbs
2g
