Cranberry Sauce With Apricots and Splenda

1. 1

   Melt butter in a saucepan over medium low heat; add grated ginger (you can grate it over the pan if you have a fairly good eye).

2. 2

   Add cranberries, apricots, triple sec or water, and preserves.

3. 3

   Cook until cranberries burst and mixture thickens slightly (it will thicken more as it cools, so you may need to add a little water).

4. 4

   Stir in Splenda to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.