Add raspberries for Cran-Raspberry sauce.
12 ounce bag cranberries, rinsed
1/2 cup frozen raspberries (optional - for cran-raspberry)
1 cup water
3/4 cup PureCane sweetener
1 t Clear Jel (Cook-type. Not "Instant Clear Jel")
Grated zest of 1 orange
1 t cinnamon
1/8 t ground clove
Place all ingredients into a sauce pan and cook over medium heat until cranberries pop and sauce is thickened.
Makes about 3 cups (48 Tablespoons)
3 calories per Tablespoon
The Johnson Family Cookbook