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Cranberry Sauce With Apricots and Splenda

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“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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. Add cranberries, apricots, triple sec or water, and preserves.
  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. Stir in Splenda to taste.

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