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Orange Apple Cranberry Sauce

  • 1 1/2 cups fresh or frozen cranberries
  • 1 apple, peeled and shredded
  • 1 orange, peeled, and diced small
  • 1 tsp. grated orange peel (zest)
  • 1 cup orange juice
  • 1/2 cup sugar or Splenda (sugar substitute)
  • 1/2 cup water
  • 1 tbsp. Cornstarch mixed with 1 tbsp. water

In small saucepan, combine all ingredients except cornstarch mixture. Bring to boil, reduce heat, simmer uncovered 4-5minutes, until the cranberries skins begin to pop. Thicken with cornstarch mixture, put in bowl and refrigerate 2-3 hours, serves 12.

1/4 cup servings 24 calories, 0g protein, 0 g fat, 7 carb (with Splenda)., 1 g. fiber

Taken from The Diabetes Holiday Cookbook, C. Leontos, 2002.

This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.