Fuji Light Cranberry Sauce
Makes about 2 cups
12 ounces fresh cranberries, washed and drained
1 cup C&H Light Sugar & Stevia Blend (or 2 cups granulated sugar)
1/4 cup water
1 tablespoon grated fresh ginger
1 cinnamon stick (about 5-inches)
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons finely grated orange zest
2 teaspoons finely grated lime zest
1. Combine the cranberries and sugar in a large saucepan, then stir in the water. Bring to a boil over medium heat.
2. Add the cinnamon stick, nutmeg, cloves, and ginger, then reduce the heat to bring the mixture to a simmer. Simmer for 8 to 10 minutes, until the mixture has thickened and many of the cranberries have burst (some will remain whole).
3. Remove the saucepan from the heat, then stir in the orange and lime juice and zest. Allow to cool before serving.