Spiced Cranberry Sauce

Recipe By: adapted to low carb by Ginny Larsen
Serving Size: 13 1/8 cup size servings

Ingredient — Preparation Method

• 1/2 cup Dry red wine
• 6 packets Truvia — (equal to 1/4 cup sweetener)
• 1/4 cup Splenda
• 1/4 cup xylitol
• 1/2 cup Davinci Sugar-free Syrup — Raspberry flavor
• 12 ounces cranberries — 1 bag–fresh
• 1 tablespoon orange extract — (or 2 TBS zest of an orange)
• 2 sticks cinnamon
• pinch salt
• pinch cayenne pepper — (trust me! Don’t skip it)

In the bottom of a medium pot, place wine and sweeteners. (You can use whatever combo of sweeteners you prefer equal to about 1 1/4 cup sugar). Bring to a simmer and add Cranberries. Bring again to simmer, and add the remaining ingredients. Simmer approximately 10 minutes or until all cranberries are popped and soft. Remove from heat, add 2 to 4 ice cubes. Stir until melted and let cool. Or you can add 1/4 cup cold water instead of ice cubes. The best, tastiest cranberry sauce I’ve ever had!

Source: “inspired by: https://video.about.com/southernfood/Cabernet-Cranberry-Sauce.htm”

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Per Serving: 33 Calories; trace Fat (1.9% calories from fat); trace Protein; 10g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat.

NOTES : 3 g. useable carbs per 1/8 cup serving