Splenda Cranberry Sauce

"I had this marvelous cranberry sauce about 5 years ago at a friends house. Since I have Diabetes, I substituted Splenda for an equal amount of sugar...you could switch back if you like. I love this recipe and make it every year at Thanksgiving. It's best if you make it several days ahead to allow the flavors to blend. It's a step above the "norm"."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by  Pamela photo by  Pamela
Ready In:
20mins
Ingredients:
10
Yields:
3 cups
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ingredients

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directions

  • Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest.
  • Bring to boil and cook about 10 minutes or until all berries have burst.
  • Remove from heat and allow to cool 1/2 hour.
  • Remove ginger pieces and add cinnamon, ground cloves and all spice.
  • Blend thoroughly and allow to cool completely.
  • Put in covered bowl and refrigerate until ready to use.

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Reviews

  1. My family LOVES this recipe. I found it a couple of years ago and now we refuse to use anything else. We use sugar and everything else stays the same. Here is a tip for anyone who has not figured it out (this may be in other reviews, I didn't check): if you let it boil for close to 30 minutes or so instead of the 10, as it cools it will gel up like the canned kind. Thats how we prefer ours so that it doesn't run everywhere. Thanks Joanne! Happy eating!
     
  2. This is great! Definitely a step above. I used the ground ginger but only used half of what was called for so that the ginger would add to the flavor without really noticing it. My only complaint is that it tasted more like jelly/jam (like what you would eat with peanut butter)- it was so darn sweet! Like the sugar totally killed the slight tartness which I like. Next time, I'll make with 1/2 or 1/4 less of the sugar. I think the sugar and spices overpowered the cranberries, so if you like the tartness, just cut the spices down, but don't eliminate them. The flavor- excellent!
     
  3. This is a fantastic recipe. As a couple of reviewers mentioned, it is a bit on the sweet side. Next time I make it I will cut back a touch on the sugar. Otherwise, Excellent! Thank you.
     
  4. Awesome kick! The only thing I'd do differently is put a little less sugar and cinnamon. Thanks for sharing!
     
  5. I have been making this cranberry sauce for about 20 years with the following changes/additions: 1. I usually omit the ginger and 2. I add a peeled and chopped Red Delicious apple, a small can of crushed pineapple (drained), a large can of Mandarin oranges (drained) and a cup of chopped walnuts or pecans. I add the additional ingredients AFTER the cranberry sauce has cooled for 1/2 - 1 hour. The addition of the fruits and nuts gives the cranberry sauce a really nice taste and a little crunch. Whenever I take it to holiday dinners or potlucks, people are always asking me for the recipe.
     
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Tweaks

  1. Normally i substitute sugar. But the amount called for is too much. I use the bags of cranberries and the amount called for is less than 2 bags. But if you do a straight substitute of sugar and use BOTH bags (2 full bags), the spices are still adequate and there are enough cranberries to offset the called for sugar perfectly. Easy peasy!!
     
  2. I usually omit the ginger and I add a peeled, chopped Red Delicious apple, a small can of crushed pineapple (drained), a large can of Mandarin oranges (drained) and a cup of chopped walnuts or pecans. I add the additional ingredients AFTER the cranberry sauce has cooled for 1/2 - 1 hour.
     
  3. I only added 1.5c sugar as I don't like overly sweet and I did not add the orange zest.
     
  4. Excellent! I used sugar and instead of ground cinnamon, I used 1 cinnamon stick and added it to the sauce while it was boiling. The sauce was bursting with flavor. Thanks for a great Thanksgiving addition!
     

RECIPE SUBMITTED BY

I am retired and am living in the mountians of California (a life long dream). I really don't have a "favorite" cookbook, but do have an extensive library of them and find it fun to look for recipes on this and other web sites. I like this one best because it shows nutritional information. Since I'm diabetic I can pick and choose and modify if necessary.
 
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