Add raspberries for Cran-Raspberry sauce.
12 ounce bag cranberries, rinsed
1/2 cup frozen raspberries (optional - for cran-raspberry)
1 cup water
1/2 cup Swerve sweetener
1/4 cup Swerve Brown sweetener
1 t "cook-type" Clear Jel* or cornstarch
Grated zest of 1 orange
1 t cinnamon
1/8 t ground clove
*If you use clear jel, make sure it's "cook-type" and not "instant".
Place all ingredients into a sauce pan and cook over medium heat until cranberries pop and sauce is thickened.
Smash the cranberries with a potato masher or a fork as it cooks.
Makes about 3 cups (48 Tablespoons)
3 calories per Tablespoon
The Johnson Family Cookbook