1/8 tsp(s)
16 Tbsp(s)
1/2 cup(s)
1 tsp
12 ounce(s)
1/8 tsp(s)
16 Tbsp(s)
336 g
In a medium saucepan over medium heat, dissolve the erythritol in the orange juice.
Stir in the cranberries, and cook until they start to pop (about 10 minutes).
Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.
0.7 Servings Fruits / 0 Servings Vegetables
Calories: 17.7
Omega-6 / Omega-3 ratio: 2 : 1
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