Two Versions Cranberry Sauce
The Low-Carb Version
12 oz. Fresh Cranberries (rinsed)
½-1 cup water
1 cup Splenda
¼ tsp orange zest
¾ cup water
4 tbsp. Freezer Pectin (No cooking 30-minute Jam)
½ cup Splenda
2 cups Halved Pecans (optional)
Place water and cranberries in a skillet. Cook cranberries on medium-high heat until all them pops, stirring constantly about 4-5 minutes.
Retire from heat and immediately crush berries in a large bowl with a potato masher, add orange zest, 1 cup Splenda, ¾ cup water, mix well and let it set for 10 minutes.
Combine 4 tbs. Freezer Pectin and ½ cup Splenda. Slowly add pectin mixture to the cranberries stirring constantly, and the thickening begins. Let stand for 30 minutes, then add pecans and mix well. Serve in a bowl to use immediately or store in refrigerator for up to 2 weeks in a covered jar with lid for later use.
Low-Carb Version (Without pecans), Total carbohydrates: 49 g, Fiber: 16 g, Net Carbs: 33.
The Easy Way
2 cans Whole Berry Cranberry Sauce
2 cups Halved Pecans
Mix both ingredients in a medium bowl.
The Easy Way (Without pecans), Total carbohydrates: 336 g, Fiber: 12 g, Net Carbs: 324 g.