1. Put the first 4 ingredients into a medium saucepan and bring to a boil over medium heat.  
  2. Reduce the heat and simmer gently on low for 10 minutes, stirring frequently until the cranberries have popped and the sauce has begun to thicken.  
  3. Press the cranberries with a spoon or masher until all are mashed and mixed together.  
  4. Now add in the orange extract.  
  5. This is a tart sauce, but if you are serving to people who like a sweeter sauce just sprinkle the powdered erythritol onto their share and satisfy both tastes.


I love this sauce on toasted Ezekiel bread with 1 tablespoon low fat cream cheese spread on top of the toast along with a dollop of this sauce.


Recipe by Nana's Little Kitchen at