Cranberry Dipping Sauce

Cranberry Dipping Sauce

12 Oz pkg Fresh Cranberries
1 CupWater
1 Spaghetti Squash
1 tsp Swerve or Truvia per ounce of squash
2 drops Liquid Sucralose per ounce of squash

Rinse cranberries and remove any that are soft or white. Put cranberries into a pot and add water. Heat over high heat until mixture comes to a boil. Lower heat and boil gently for 10 minutes. Press cooked cranberries through a fine mesh sieve. Discard skins and seeds. Cool then store in refrigerator until ready. This can be made a few days ahead of time.

Make a few cuts in the spaghetti squash. Microwave on high for 5 minutes. Turn squash and continue to microwave in 5 minute increments until squash is soft. Let squash cool.

When cool, cut the squash open and remove seeds. Scrape out squash meat and weigh.

Put squash in a food processor. Add 1 tsp of granulated sweetener (Swerve or Truvia) for every ounce of squash. Blend in the food processor for several minutes until the squash is smooth. Add 1/2 ounce of cranberry gel for every ounce of squash and add 2 drops of liquid sucralose for ever ounce of squash. Blend for a few minutes to mix it all together well.


Also try our Cranberry Ice Cream if you have left over cranberry gel.

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