Gingered Cranberry Sauce

Gingered Cranberry Sauce

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From: Diabetic Living Magazine

This maple syrup-sweetened sauce is the perfect side dish to your holiday bird. It cooks in less than 15 minutes and can be made several days ahead, freeing up time for you to prepare other dishes on the big day.

Ingredients 10 servings

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Original recipe yields 10 servings
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Metric
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  • ½ cup water
  • ½ cup maple syrup
  • ⅓ cup sugar or sugar substitute (see Tip) equivalent to ⅓ cup sugar
  • 2 tablespoons lime juice
  • 1 (12 ounce) package cranberries (3 cups)
  • 1 teaspoon finely chopped fresh ginger

Preparation

  • Prep

  • Ready In

  1. Stir together water, maple syrup, sugar and lime juice in a heavy medium saucepan. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 3 minutes.
  2. Add cranberries and ginger; return to boiling. Reduce heat; simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat; let cool.
  • Tip: If using sugar substitutes, we recommend the following: Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ⅓ cup sugar.
  • To make ahead: Cover and refrigerate for up to 3 days. Bring to room temperature for 30 minutes before serving.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 83 calories; 0 fat(0 sat); 2 g fiber; 22 g carbohydrates; 0 protein; 0 cholesterol; 17 g sugars; 2 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate

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