No-Sugar Added Spicy Cranberry Sauce

I love cranberry sauce and am always looking for good recipes without all that sugar that alters your blood sugar. I came across a recipe in the Nov. 2009 issue of bon appetit and altered it to fit my needs. It turned out so good that I am deciding to share it with all of you and hope you enjoy it as much as I do. I know it sounds different but it is amazing...just give it a try!

• Ready In: 35 mins
• Yields: 4 Cups

Ingredients

• 3  dried chipotle peppers
• 2 (12 ounce) bags fresh cranberries (frozen if not in season and thawed out)
• 2 2⁄3 cups  Xylitol sweetener (I used NOW brand)
• 2  valencia oranges
• 3  small garlic cloves (minced)
• 1⁄2 teaspoon cinnamon (heaping)
• 1⁄2 teaspoon cumin (heaping)

Directions

1. Place dried chipotles in a small sauce pan and add water to cover chiles completely. Place on stove and bring to a boil. Reduce temp and let simmer until chiles are rehydrated and soft (about 30 minutes). Remove chiles and place in a larger saucepan.
2. Add cranberries (picked over) and xylitol to the pan with the chiles.
3. Add the zest of the 2 oranges to the cranberry mixture then cut in half and add their juice.
4. Heat on medium temperature stirring until xylitol is dissolved. Continue stirring until cranberries begin to pop.
5. Add garlic, cinnamon, and cumin and continue to simmer as mixture thickens.
6. Remove from stove and let cool.
7. Chill in refrigerator. Mixture will thicken upon cooling.
8. Serve cold or warm.