3 cups cranberries
1/3 cup Splenda granular, or Chicory root/FOS sweetener, or equivalent
3/4 cup xylitol
1/2 cup erythritol, or equivalent
1/4 tsp. stevia powder
2 tsp. orange extract
1/4 tsp. allspice and cloves, or more to taste
Put enough water to reach an inch below the top of cranberries into saucepan. Bring cranberries, sweeteners, orange extract and spices to a boil. Turn down heat and simmer for about 30 minutes until sauce thickens and softens and the cranberries break down. Correct seasonings to taste. Cool in refrigerator before serving.
Per 1/4 cup serving:
Cal 26, Fat 0, Carb 3.5, Fiber 1, Protein .1, Net Carbs 2.5