Cranberry Sauce With Apricots and Splenda
25 mins (prep 10, cooking 15)
8 ingredients
4 servings
I have found that Splenda has a bit of a bitter aftertaste when cooked or baked, but I still try to use it, as much as possible, to cut down on carbs and sugars. In this recipe it is stirred in after cooking the sauce.

Categories:  side-dish , fruit , condiments,-etc. , <-30-mins , sauces , chutneys , time-to-make ,
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Serving Size (106.07 g)
Servings 4
Amount per Serving
Calories 88.38 Calories from Fat 27.9
% Daily Value *
Total Fat 3.1g 19.09%
Saturated Fat 1.91g 38.14%
Trans Fat 0.12g %
Cholesterol 7.95mg 10.6%
Sodium 32.01mg 5.33%
Total Carbohydrate 16.44g 21.92%
Dietary Fiber 2.65 g 42.44%
Sugars 8.71 g %
Protein 0.36g 2.85%
Vitamin A 156.73IU% Vitamin C 8.84mg%
Calcium 9.27mg% Iron 0.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ginger, dried apricots, splenda granular