Any good low-sugar cranberry sauce recipes??

I know I can search these things on Google, but when I ask for a recipe on here it is because I want something that the folks have actually tried...just in case you were wondering!

I love to have chicken wraps with cranberry, a yummy cheese (gorgonzola, feta, etc.) and some good lettuce. Have any of you made a low-sugar cranberry sauce worth repeating? I don't mind the canned stuff, but it is pure sugar.

Thanks OH!

Denise

I'm no wiz in the kitchen, but I do make cranberry sauce every Holiday.  My trick is to make it with fresh cranberries, and to wait to sweeten them until after the berries have finished cooking down to a sauce consistency.  I just take the pan off the heat, let it cool a bit, and then I add Splenda to sweeten.  

In my experience, when I was adding the Splenda during cooking process, it seemed to cook-off.  One time I decided to add it at the end of the cooking process ... and V-walla!

I've only cooked cranberries with splenda since we were able to buy it. Family can't tell the difference! (although it does not get as thick as sugar)

Denise

I saved this recipe but haven't tried it yet.  I'd definitely replace most of the sugar with splenda (1/2 Splenda, 1/4 sugar for thicking agent).  It gives the nutritional value on it.

Cranberry, Cherry & Walnut Marmalade

From EatingWell:  November/December 2007

Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich.

4 cups | Active Time: 10 minutes | Total Time: 2 hours (including cooling time)

Ingredients

· 3/4 cup sugar

· 1 cup water

· 1/2 cup port, or other sweet red wine

· 1/4 teaspoon ground cinnamon

· 1/8 teaspoon freshly grated nutmeg

· 1/2 cup dried tart cherries

· 1 12-ounce package fresh or frozen cranberries

· 2/3 cup chopped walnuts, toasted (see Tip)

· 1/2 teaspoon freshly grated orange zest

Preparation

1.     Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.

2.     Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

Nutrition

Per 1/4-cup serving : 91 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 2 g Fiber; 2 mg Sodium; 53 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1/2 fat

Tips & Notes

· Make Ahead Tip: Cover and refrigerate for up to 3 days.

· Tip: To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

· Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Man that sounds awesome!!!

Thanks!!

There is one...on the brand spanking new BF recipe index! I think it's under "Sides"

Sorry..I may be kinda out of it but where is this recipe index?

also fyi another good site for low carb/low sugar recepies is lowcarbfriends.com they have a ton of good stuff