Recipes

Sauces, Salad Dressings & Gravies

Light Cran-Raspberry Sauce Recipe

I use this sauce as a topping for desserts, a sauce for meats, or a dip for appetizers.

Ingredients:

  • 12-ounce bag cranberries
  • 12-ounce bag frozen red raspberries (about 3 cups fresh)
  • 2 cups orange juice or apple cider (or water)
  • Zest from 1 orange, finely chopped
  • 1 cup granulated sugar
  • 1 envelope Knox unflavored gelatin (1/4 ounce)
  • 2/3 cup Splenda or Equal Spoonful (or 16 packets Equal sweetener)

Preparation:

  1. Combine cranberries, raspberries, juice or water, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally, for about 3 minutes.
  2. Sprinkle the gelatin powder over the top, stir and continue to boil gently for about 4 more minutes or until skins pop.
  3. Remove from heat; use a potato masher to mash mixture slightly. Stir in the sweetener. Pour into serving dishes, cover and chill until ready to serve.

Yield:
4 1/2 cups (about 36 servings if 1/8 cup per serving)

Nutritional Information:
Per serving: 38 calories, 0.5 g protein, 9 g carbohydrate, 0 g fat (0 g saturated fat), 0 mg cholesterol, 1 g fiber, 1 mg sodium. Calories from fat: 2%.

SOURCE: © 2005 Elaine Magee

©2003-2006 WebMD Inc.


Last Editorial Review: 3/22/2006




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