Portions:
16

Serving Size:
2 tablespoons

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Gluten-free
  • Heart Healthy
  • Vegetarian

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 12 ounces fresh whole cranberries

Preparation

  1. In a medium saucepan combine sugar and 1 cup water; bring to a boil.
  2. Add cranberries to water and return to a boil. Reduce the heat to medium and boil for 10 minutes while stirring occasionally.
  3. Pour cooked cranberries into a wire mesh strainer over a mixing bowl. Using the back of a spoon mash berries to force pulp into the bowl. Discard skins.
  4. Stir sauce and pour into a serving bowl. Cool at room temperature, then chill in the refrigerator until ready to serve.

Helpful hints

  • For a low sugar version use Splenda or other sugar-free sweetener. Add 1 to 2 tablespoons dissolved plain gelatin after starining sauce from cooked berries.
  • Use frozen cranberries if fresh are not available.

Nutrients per serving

Calories 58

Protein 0 g

Carbohydrates 15 g

Fat 0 g

Cholesterol 0 mg

Sodium 1 mg

Potassium 16 mg

Phosphorus 2 mg

Calcium 2 mg

Fiber 0.7 g

Renal and renal diabetic food choices

  • 1 high calorie

Carbohydrate choices

1

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