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Sugar Free Cranberry Sauce

2 cups fresh cranberries & liquid to cover them (~1 cup)
1 cup cold water
1 tbs unflavored gelatin (can use one packet)
Splenda to taste (~1/4 cup if no other sweetening used)
juice of 1/2 orange
1/4 tsp cinnamon
scant pinch of cloves

Rinse and pick over berries, then place in a saucepan.  Add liquid to cover them -- water or juice may be used.  Bring to a simmer, then add orange juice and spices.  Keep at a simmer until all the berries are popped.  Remove from heat and cool to room temperature.

Place 1 cup water in a microwave safe container and sprinkle the gelatin on top.  Allow this to stand for about 1 minute so the gelatin can soften. Microwave on high for a couple of minutes until the water is hot and the gelatin is completely dissolved.  (It is not necessary to bring the water to a boil; just heat until it is clear.)  Stir this into the cooked cranberries.  Cool to room temperature.

Add sweetener to taste.  Place in the refrigerator and leave overnight, allowing the sauce will set to a jello consistency.  Provides around 8 servings.

adapted from a recipe for "Sugar Free Thanksgiving Cranberry Sauce" found at