Diabetic Cranberry Sauce Recipes

Steps:

• Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
• Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
• Stir frequently - the cranberries will pop, and then release their "gel" and the sauce will come together like magic. This takes about 10 minutes.
• Remove from heat and let cool completely before refrigerating.

Steps:

• Combine the cornstarch, Splenda and water in a small saucepan; stir to mix and add the fruit.
• Bring to the boil and simmer for about 10-15 minutes, stirring often.
• This looks too watery to begin with, but will suddenly start to change into like a syrup. Keep stirring until it reaches the consistency you like.
• Cool and then refrigerate for a few hours before serving.

Steps:

• Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes.
• Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.