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Cranberry Sauce from Cheryl Satterwhite

1 1/2 cups fresh cranberries
1 1/2 cups of water
1 package diet lemon or orange gelatine
8 packets of sugar substitute ( I use Splenda)
2 tablespoons of cranberry or orange liqueur
1 tablespoons Raspberry Atkins or Davinci's sugar free syrup
Pinch of salt

Cook cranberries in water over low heat until they pop open.  Drain and press through sieve, and add boiling water until there are 1 1/2 cups of liquid. Dissolve gelatine, sugar substitute, liqueur, and syrup in hot liquid.

Chill until firm. Add garnish for colour, slice to serve.  Serves 8 at 4.2 carbs per serving