Spiced Cranberry Sauce
|2||cups fresh or frozen cranberries|
|2||tablespoons Stevia In The Raw® Baker’s Bag|
|1 - 2||tablespoons Sugar In The Raw®|
|1||teaspoon ground cinnamon|
|1/8||teaspoon ground clove|
|1/3||cup pomegranate juice|
Place all the ingredients in a heavy, medium saucepan and bring to a boil over medium-high heat. Simmer until the cranberries pop and soften, 10 minutes. Transfer to a decorative serving bowl (or other container) and cool to room temperature. Cover and refrigerate for at least 8 hours before serving to allow the flavors to meld. Cranberry sauce keeps for up to 3 days, tightly covered in the refrigerator.
Note: When doubling this recipe, do not double the cinnamon and liquid. Increase the cinnamon to 1 1/2 teaspoons and the juice to 1/2 cup.
Per Serving: 70 calories, 0g fat (0g saturated fat), 18g carbohydrate, 0g protein, 2g dietary fiber, 0 mg sodium.
by Cyndy M. Carroll
Could I substitute the Monk Fruit in the Raw for the Stevia in the Raw? Thanks!