Cranberries are high in antioxidants and vitamin C. They even have a bit of resveratrol in them—the heart-friendly nutrient found in red wine. This recipe will keep for many days in the refrigerator. Grace uses it in her Cranberry Bread Pudding and on its own as an accompaniment for poultry.
YIELDS about 4 cups
1 Whey Low Gold brown
1 cup fresh cranberries
1.Boil the water and sugar substitute in a large nonreactive saucepan, such as copper or enamel-coated cast iron, for about 5 minutes.
2. Add the cranberries and boil until most of the cranberries have softened and the sauce is thick, about 25 minutes.
3. Cool and refrigerate.