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    You are in: Home / Recipes / Cranberry Sauce With Apricots and Splenda Recipe
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    Cranberry Sauce With Apricots and Splenda

    Cranberry Sauce With Apricots and Splenda. Photo by threeovens

    1/1 Photo of Cranberry Sauce With Apricots and Splenda

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    threeovens's Note:

    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.

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    Units: US | Metric


    1. 1
      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).
    2. 2
      Add cranberries, apricots, triple sec or water, and preserves.
    3. 3
      Cook until cranberries burst and mixture thickens slightly (it will thicken more as it cools, so you may need to add a little water).
    4. 4
      Stir in Splenda to taste.

    Ratings & Reviews:


    Nutritional Facts for Cranberry Sauce With Apricots and Splenda

    Serving Size: 1 (114 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 173.2
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 1.8 g
    Cholesterol 7.6 mg
    Sodium 32.7 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 4.8 g
    Sugars 25.6 g
    Protein 1.4 g

    The following items or measurements are not included:

    triple sec

    Splenda granular

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