HGs Kickin' Cranberry Sauce

Photo by Kelly O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (12 oz) bag of cranberries

  • 2/3

    cup Splenda granulated

  • 1/4

    cup granulated sugar

  • 1 3/4

    cups water

  • 1

    (1/4 oz) envelope unflavored gelatin

  • 1/4

    cup cold water

  • 1/8

    tsp cinnamon

  • 1

    cup apples, peeled and finely chopped

  • 1

    (11 oz) can mandarin orange segments in their own juice

  • 1/4

    cup almonds

Directions

1. In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover heat, and bring to a boil. 2. Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside. 3. Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours or overnight. 4. Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce and mix thoroughly. Serve with lean turkey, pork, or chicken or anything else you like cranberries with.

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