Cranberry Sauce With Apricots and Splenda
photo by threeovens
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1 tablespoon fresh ginger, grated
- 8 ounces cranberries (fresh or frozen)
- 4 ounces dried apricots, chopped
- 1⁄2 cup triple sec or 1/2 cup water
- 1⁄4 cup apricot preserves (no sugar added)
- 1⁄4 - 1⁄3 cup Splenda granular (the one that measures like sugar)
directions
- 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.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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