Pictured: A fun way to use leftover cranberry sauce: Cranberry Frappuccino.
Countless Thanksgiving tables have witnessed the schlop of the nuclear tower, bright red cranberry gelled canned product annually.
This amalgam of crimson deliciousness is easier to make than you think, is high in antioxidants, and is, most importantly, low-carb.
Fresh cranberry sauce
4 cups fresh or frozen cranberries
2 Tbsp stevia powder (more or less to taste)
1-1/2 cups water
Mix all ingredients in a 4 quart saucepan on the stove. Cook over medium heat, stirring constantly, until all sweetener is dissolved. Bring to a boil and cook until skins burst, about 5 minutes. Serve warm or refrigerate.
Makes 8, approx. 1/2 cup servings.
Nutritional information for 1/8 of the recipe: Calories: 25, Carbohydrates: 6 g, Fiber: 2 g, Net carbohydrates: 4 g, Protein: 0g, Fat: 0 g