Think of this as cranberry sauce with a kick. It’s good with any curried poultry, or even with plain old roast chicken.
YIELD: Roughly 2 cups
INGREDIENTS:
- 1 bag (12 ounces) cranberries
- 1 cup water
- 1/2 cup Splenda
- 2 cloves garlic, crushed
- 1 tablespoon pumpkin pie spice
- 1/8 teaspoon salt
INSTRUCTIONS:
- Combine all the ingredients in a saucepan over medium heat, bring it to a boil, and boil until the cranberries pop (7 to 8 minutes).
PER SERVING:
- Each 2-tablespoon serving will have just over 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and only a trace of protein.
