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ANN MARIE RUBY

CRANBERRY SAUCE

A low-carb twist on the classic holiday dish!
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Course: Main Course
Ingredients Method

Ingredients
  

  • 1 Bag Fresh Cranberries
  • 1 Cups Blueberries
  • 2 Cups Splenda
  • 1 1/2 Packets Pectin

Method
 

  1. In a pot, boil the cranberries.
    CRANBERRY SAUCE
  2. Then, add Splenda, blueberries, and pectin as you turn the stove off.
  3. Mix all of the ingredients and place in the bowl you will be serving.
  4. Place in refrigerator overnight. I top with blackberries and sour cream.