Has anyone got a good recipe for sugar-free cranberry sauce?

[Vinca]

I've tried a few concoctions and they haven't been too successful. It would be nice for my diabetic husband to have some this year.

[surrealAmerican]

1. I don't know if this would be suitable for you, but ...

... I never use sugar in my cranberry sauce: it's sweetened with apple juice concentrate. A standard size paper can of concentrate is enough for about two pounds of cranberries. I usually add the juice of an orange and a lemon, since that's not quite enough liquid.

[KC]

2. Here is one that I've used

1 bag of fresh cranberries (12 oz)
Sugar substitute EQUAL to 1 cup sugar ( I've used Splenda, but this year I might try using Stevia)
1 cup water
1/4 teaspoon salt
Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.


Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.

Stir frequently. The cranberries will pop, and then release their "gel" -- and the sauce will come together like magic. Cook until the sauce is the consistency you want, about 5 to 10 minutes.

A little bit of orange zest added to it is really good.

[Retrograde]

3. How about a cranberry relish?

Coarsely chop up a bag of fresh cranberries, a whole orange (including the rind) and a couple of seeded jalapenos in a food processor. Add cilantro if you like cilantro. Serve cold.

[grasswire]

4. diabetics don't do well with oranges either

Lots of sugar in an orange. Also in apple juice (previous suggestion).

[nonny]

5. Sweetened with sugar-free jello

1 pkg of fresh cranberries -- put in a sauce pan
add a little water -- maybe 1/2 c. to 1 c.
Cover and gently simmer.
Add 1 pkg of diet red jello and stir until dissolved.
Turn of heat.
Cool a while and pour into serving dishes.

[Vinca]

6. Thanks for all your responses.

I think the Spenda one is the most viable. Concentrated apple juice would probably be too sweet and I've already tried the Jell-o idea and we didn't like it. Happy Thanksgiving to you all!

[GoCubsGo]

7. If you don't want to use Splenda....

There is a newish sweetener out called "Ideal". It's made primarily with xylitol, rather than sucralose (Splenda). I prefer it over Splenda, although it has something like 1% sucralose. I find it to be the closest thing to table sugar, and there is no aftertaste, like Splenda has if you use lots of it at a time. It's the same stuff they use to sweeten sugar free gum and many "diabetic" foods. Kroger has their own version of it, too. Just don't let your pets eat anything that's made with it. Not good for them--not that any sweeteners are good for them.

[Vinca]

8. We've tried xylitol and it can cause some intestinal troubles.

It's an amazing item, though. We use it along with toothpaste on our teeth because it stops the growth of bacteria and makes your gums healthier. This summer I was plagued by a heat rash and what finally cured it was adding some straight xylitol to the cream I was using. Its only downside as a cream is its crunchy texture. I've tried putting it through the coffee grinder to pulverize it and that didn't really work. I'm going to try to find a good mortar and pestle and give that a shot.