Recipes for making basic recipes - roux, powder sugar from Splenda

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Sugar Free Cranberry Sauce

Sugar free cranberry suace made with Jello and Sweet-n-Low

Sugar Free Cranberry Sauce

Cranberry Sauce with Jello
(This recipe produces a ‘jelled’ sauce.)


1 Box sugar free cranberry Jello mix
1 Package fresh cranberries
12 Packets of Sweet-n-Low
1 Cup water
12 Packets of Sweet-n-Low

- Bring the water and rinsed cranberries to a boil.
- Boil for about 4 minutes.
- When the berries have ‘popped’ open, add in the Jello mix, stir about 30 seconds until dissolved.
- Remove from heat.
- Strain the cooked berries through a sieve or strainer to remove the peels if desired.
- Add the packets of Sweet-n-Low into the strained sauce (to taste) and stir.
- Cover and refrigerate.

Sugar free cranberry sauce made with Splenda

Cranberry Sauce without Jello
(This recipe produces a 'thick' sauce.)


1 Package fresh cranberries
1 Cup Splenda
1 Cup water

- Bring the water, rinsed cranberries, and Splenda to
a boil.
- Continue cooking until the cranberries have popped
open (4-5 minutes).
- Strain the cooked cranberries into a clean bowl.
- Cover and refrigerate.

The recipe using Splenda will give you a nice thick sauce that spoons well. If the taste is not sweet enough, adjust the 'sweetness' by adding packets of Sweet-n-Low into the strained sauce until you have the flavor you like.

Variation: Make this cranberry sauce recipe 50% sugar free by using 1/2 cup real sugar and 1/2 cup Splenda.

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