Cranberry-orange sauce

16 - 2 tb ser

Ingredients

Quantity Ingredient
12 ounces (1 pk) fresh cranberries;
3 tablespoons Orange juice concentrate; frozen
1 teaspoon Raspberry conserve; no-sugar added
1 cup Orange; cut in a 8 sections

Directions

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 four orange sections. Repeat with remaining cranberries and oranges. Chill before serving. Makes 2 cups. Food Exchanges per serving: FREE; CAL: 21; CHO: Omg; CAR: Og; PRO: Omg; SOD: 0mg; FAT: 0g; Source: The Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 10-28-94

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