Prep 10 mins
Cook 15 mins
I have found that Splenda has a bit of a bitter aftertaste when cooked or baked, but I still try to use it, as much as possible, to cut down on carbs and sugars. In this recipe it is stirred in after cooking the sauce.
- Melt butter in a saucepan over medium low heat; add grated ginger (you can grate it over the pan if you have a fairly good eye).
- Add cranberries, apricots, triple sec or water, and preserves.
- Cook until cranberries burst and mixture thickens slightly (it will thicken more as it cools, so you may need to add a little water).
- Stir in Splenda to taste.