Title: Cranberry-Orange Sauce
Categories: Diabetic Fruit Sauce
Yield: 16 - 2 tb ser
| 12 | oz | (1 pk) fresh cranberries; |
| 3 | tb | Orange juice concentrate; frozen |
| 1 | ts | Raspberry conserve; no-sugar added |
| 1 | c | Orange; cut in a 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 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.