Ingredients
Equipment
Method
- In a small saucepan, combine cornstarch, Splenda granular, and water. Stir until well combined.
- Add fresh cranberries and chopped orange (with peel) to the mixture.
- Turn heat to medium-high and bring to a gentle boil.
- Reduce to a simmer and cook for 10-15 minutes, stirring frequently, until the mixture transforms from watery to a syrupy consistency.
- Remove from heat and allow the sauce to cool completely. It will continue to thicken as it cools.
- Transfer to a serving bowl or storage container and refrigerate for at least a few hours before serving, preferably overnight to allow flavors to meld.
Nutrition
Notes
This cranberry sauce keeps well in the refrigerator for up to a week, making it perfect for holiday meal prep. For variations, try adding a cinnamon stick during simmering, a splash of sugar-free vanilla extract, or a handful of chopped nuts for texture.
Serve alongside turkey, pork tenderloin, or spread over low-fat cream cheese with whole grain crackers. It's also delicious swirled into plain Greek yogurt or spread on whole grain toast for breakfast.