| | | Low Fat Cranberry Apricot Sauce
1 can ( 1 pound) of apricots in juice or light syrup, undrained
1/2 cup of light brown sugar
12 ounces (3 cups) of fresh or frozen cranberries, stemmed
Place the apricots and their juice in the bowl of a food processor or in a blender, and process until coarsely chopped.
Combine the chopped apricots and brown sugar in a 2 1/2 quart pot and stir to mix well. Place over medium heat, and bring to a boil, stirring constantly. Stop stirring, and allow the mixture to boil for 2 minutes with the pot uncovered.
Add the cranberries to the pot, and stir to mix. Simmer the mixture over medium heat, with the cover of the pot on but ajar, for 7 to 10 minutes, or until the cranberry skins pop open. Stir occasionally.
Allow the mixture to cool to room temperature. Transfer to a serving bowl, cover, and chill for at least 4 hours before serving. 18 servings
Nutritional Facts (per 3 tablespoon serving)
Calories: 45
Cholesterol: 0mg
Fat: 0g
Fiber: 1.2g
Protein: 0g
Sodium: 3mg
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