You obviously have to have some cranberry sauce at your Thanksgiving. I actually make this one just to have around the house normally but it appears fancy enough for a holiday gathering!! No added sugar and lots of great fruit fiber!
1 cup pomegranate juice
1 package Splenda
3 cups chopped peeled firm but ripe Bartlett or Bosch pears (1/3-inch pieces)
1 12-ounce package cranberries
1 1/2 teaspoons ground cardamom
2 tablespoons yellow raisins
1 teaspoon lemon juice
1. Combine all ingredients in sauce pan.
2. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes.
3. Remove from heat. Cool completely. Chill thoroughly.
You can be prepared 1-2 days ahead just cover and keep refrigerated.
ENJOY!!!!!
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