2 cups cranberries
1 cup water
1- 1 1/2 cups erythritol
1. In a saucepan, boil the water and erythritol for 5 minutes, stirring until the sugar dissolves.
2. Pour in cranberries, (careful not to pour too fast to avoid water splashes) and cook for another 10 minutes. The cranberries will pop to open while cooking. Reduce to low heat and simmer for 5 minutes without stirring.
3. Remove from heat.
4. Cool, then refrigerate. Cranberry sauce thickens as it cools.
5. Serve cold or at room temperature.
Yummy with turkey!
Makes 2 cups. Double or triple the recipe to make more.