Splenda Cranberry Sauce

Splenda Cranberry Sauce created by Jonathan Melendez

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".

Ready In:
20mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Joanne Bryant
Contributor
@Joanne Bryant
Contributor
"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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  1. Jonathan Melendez
    I'll no longer be buying cranberry sauce from a can because this recipe was easy and so much tastier. I can't wait to make it again for my Thanksgiving feast!
  2. Jonathan Melendez
    Splenda Cranberry Sauce Created by Jonathan Melendez
  3. Jonathan Melendez
    Splenda Cranberry Sauce Created by Jonathan Melendez
  4. Jonathan Melendez
    Splenda Cranberry Sauce Created by Jonathan Melendez
  5. sunrisecalm19
    Excellent recipe for Splenda or sugar substitute. I have two diabetics in my family so finding a sugar substitute based cranberry sauce recipe is important. I did make this recipe the regular way (without orange juice) and tried it. Family agreed flavors were too strong. I made the recipe again and reduced Splenda by 25%, no OJ but doubled water, cut ginger, cinnamon, and allspice amount by half, and omitted cloves. This made for a milder flavor and not the strong Splenda aftertaste. I am sure keeping the OJ would have altered the flavors, but that is a lot of added sugar that would defeat the purpose of a sugar-free cranberry sauce. I suggest you make this recipe in a small batch before you serve it to a large group so you can adjust flavors accordingly. You do need to wait at least a day so the flavors can merry before you can get an accurate taste. It you taste the day of you will be too overwhelmed by the flavors.
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