Tanya’s Cran-Berries Sauce

Fresh made portion of Cranberrie Sauce

Best known for it’s quintessential role in the Thanksgiving feast, this cran-berries sauce is also great with roast meats, fish and even as a dessert topping! Most cranberry sauce recipes call for one cup of sugar – 774 calories! Replace granulated sugar with a sugar substitute to slash calories to the MAX! For a video tutorial of this recipe, click here

INGREDIENTS (serves 8):

  • 1 cup water
  • 1 cup stevia (or other nonnutritive sweetener)
  • 1 (12-oz) bag fresh cranberries
  • 1 (10-0z) bag frozen blueberries or mixed berries, defrosted 

    1. In a saucepan over medium heat, bring water and stevia to a boil, stirring to dissolve stevia.
    2. Add cranberries, return to a boil. Reduce heat; simmer for 10 minutes until cranberries burst. 
Remove from heat.
    3. Drain defrosted berries and discard liquid. Add fruit to the cranberries and stir to combine. Pour into a bowl and let cool a little before covering and placing in the refrigerator. As the sauce chills, it will thicken.

    Serves 8, 1/4 cup per serving

    • FOR JOURNALING ON THE F-FACTOR DIET: 25g carbohydrate, 4g fiber  – This is a Step 2 Approved Recipe
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 51 calories, 1g protein, 25g carb, 4g fiber, 21g net carb, 5g sugar, 0g fat, 0g sat fat, 8mg sodium