Cranberry Sauce

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This allergy-free, low-glycemic version of the traditional side dish is irresistible!

1 package cranberries
2 cups water
1 can crushed pineapple
½ cup erythritol
1 tablespoon agave nectar

Rinse cranberries. In a medium saucepan, combine cranberries, water, pineapple, erythritol and agave nectar. Bring to a boil, stirring constantly. Cranberries will pop open and begin to soften. Reduce heat and simmer for 15 minutes, or until mixture forms a smooth, viscous consistency. Remove from heat, allow sauce to thicken as it cools. May be refrigerated to thicken further. Serve chilled or at room temperature.

Variations:
- Pineapple substitutions: mandarin oranges, raisins, mango, raspberries, blueberries
- Alternative sweeteners: sucanat (evaporated cane juice), honey, molasses, maple syrup, stevia, xylitol, brown rice syrup, fruit juice concentrate

© 2008 Good And Good For You by Mary Hogan
www.goodandgoodforyou.net

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