Click Here to see Spring 2009 Feature on Megaheart's Chef Don — Courtesy Heart-Healthy Living Magazine.
Cranberry Sauce Printer Version
½ Carb Choices
The nice thing about this recipe is that because cranberries have their own unique flavor,
salt has never been required for a great
sauce. Even canned cranberry sauce has no salt added to it. This recipe is straight
off a package of Ocean Spray cranberries. Nutrient values here are directly from USDA figures. Diabetics may replace the
sugar measure for measure with Splenda.
Makes about 2 1/4 cups
Sodium Per Recipe: 6.65 mg
Sodium Per tablespoon: .185 mg
Nutrient Data Per Cup:
Protein: .036 g
Carbohydrate: 6.681 g
Dietary Fiber: .425 g
Total Sugars: 5.924 g
Total Fat: .012 g
Saturated Fat: .001 g
Monounsaturated Fat: .002 g
Polyunsaturated Fat: .005 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .002 g
Total Omega-6 FA: 0 g
Calcium: .794 mg
Potassium: 7.962 mg
Sodium: .185 mg
Vitamin K: .471 mcg
Folic Acid: 0 mcg
Convert Cooking Temperatures
Convert your Farenheit to Celcius and back.
Enter number in one box and click on the other.
- 1 cup white granulated sugar or Splenda substitute (trace)
- 1 cup low sodium or filtered water (trace)
- 1 12 ounce package Ocean Spray fresh or frozen cranberries, approximately 3 1/2 cups whole berries (6.65 mg)
In a saucepan mix sugar or Splenda and water. Stir to dissolve the sugar. Bring to boil, add cranberries, return to a boil, reduce heat. Boil gently for 10 minutes stirring occasionally. Remove from heat. Cool completely at room temperature. Refrigerate.
[Back to Top]