Carbs Per Serving : 74g total
Effort: Easy
Ingredients:
1 cup dark rum 1 teaspoon lemon rind – grated
¾ cup artificial sweetener ¾ to 1 cup1/2 cup walnuts – chopped, pecans or almonds
4 ups cranberries – raw fresh or frozen
How to Prepare:
Put Splenda and rum in saucepan, heat to boiling. Add cranberries and lemon
zest, bring back to boil and immediately lower heat so the mixture is on a low,
rolling boil, just above a simmer. Cover and cook for 10 minutes, stirring
occasionally. Add chopped nuts, mixing in thoroughly Let cook 1-2 min, then
remove from heat, cover and let cool completely. The rum and lemon zest add
tremendous richness complexity to the sauce. But, if you want to forego the
rum, just substitute an equal amount of water.
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