2003 Cranberry Sauce

By boandozzy

One serving (1/4 cup) equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 26 g carbohydrate, 1 g fiber, trace protein.

Diabetic Exchanges: 1-1/2 fruit.

Originally published as Cranberry Sauce in Light&Tasty December/January 2003, p7

Ingredients

• 1 cup cranberry-raspberry juice
• 1 cup sugar
• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1 tablespoon lemon juice

Preparation

Step 1

In a large saucepan, bring juice and sugar to a boil. Add cranberries; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop, stirring occasionally.

Remove from the heat; stir in lemon juice. Cool. Cover and refrigerate for 1 hour or until chilled. Yield: 11 servings.