Cranberry Orange Sauce - 5g Carbs
Yield: 16 (2-Tbsp) servings
From: Light and Easy Diabetes Cuisine by Betty Marks
1 (12 oz) package fresh cranberries
3 Tbsp frozen orange juice concentrate
1 tsp no-sugar-added raspberry conserve
1 orange, cut in 8 sections
Rinse cranberries and place in a medium-size saucepan
with a small amount of water. Cook over medium heat,
stirring in next 2 ingredients, until berries are soft.
In a food processor fitted with the metal blade, process
half the cranberries and four orange sections. Repeat
with remaining cranberries and oranges. Chill before
serving. Makes 2 cups.
Nutritional Information Per Serving (2 tablespoons):
21 Calories, 0g Fat, 0mg Cholesterol, 5g Carbs, 0g Protein,
0mg Sodium
Diabetic Exchanges: FREE