– 1 cup Splenda®, granulated
– ½ cup water
– 3 cups fresh or frozen cranberries
– 1 Tablespoon orange zest
– 1 teaspoon ginger
– 1 teaspoon cornstarch
Combine cornstarch and water in a medium saucepan until the cornstarch dissolves.
Stir in cranberries, ginger, and orange zest and bring the mixture to a boil. Continue to stir constantly over medium-high heat.
Once well mixed, reduce the heat to a simmer and add Splenda®. Let mixture simmer for five minutes or until cranberry skins begin to pop. You will know the sauce is done cooking when it is thick and appears gelatinous.
Set the sauce aside to cool. Once it has cooled down, cover and chill the sauce for approximately 3 hours.
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