Christmas · dinner · festive treats · lunch · quick and easy · recipes · sauces and dressings

Cranberry Sauce

200g (approximately), cranberries, fresh or frozen
5 tbsp (approximately),Splenda

Optional:

1 tsp ground ginger

Finely grated orange peel to taste

Place the cranberries in a small saucepan over a medium heat and simmer until soft and bursting. Stir in splenda, ginger and orange peel.

Store in a airtight container in the fridge for up to three days or can be frozen.

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