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09-01-2006, 10:29 AM
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Light Cran-Raspberry Sauce Recipe
Light Cran-Raspberry Sauce Recipe
Ingredients: 12-ounce bag cranberries 12-ounce bag frozen red raspberries (about 3 cups fresh) 2 cups orange juice or apple cider (or water) Zest from 1 orange, finely chopped 1 cup granulated sugar 1 envelope Knox unflavored gelatin (1/4 ounce) 2/3 cup Splenda or Equal Spoonful (or 16 packets Equal sweetener) Preparation: Combine cranberries, raspberries, juice or water, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally, for about 3 minutes. Sprinkle the gelatin powder over the top, stir and continue to boil gently for about 4 more minutes or until skins pop. Remove from heat; use a potato masher to mash mixture slightly. Stir in the sweetener. Pour into serving dishes, cover and chill until ready to serve.     
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