1 teaspoon Corn Starch
1/2 cup Monk Fruit Powder
1/2 cup Water
1 cup Raspberries
2 cups Cranberries (fresh or frozen)
Puree Cranberries and set aside. In a saucepan combine Corn Starch, Monk Fruit Powder and water. Stir on low heat until dissolved. Add raspberries and cranberries. Turn up the heat to medium high heat stirring constantly until it starts to simmer. Remove from heat when the mixture starts to get thicker like jam.
Amount per serving – 1 tablespoon = 2 g carbs 1 g sugars
This cranberry sauce is super easy and delicious blend of tart and sweet. This sauce is not only gluten-free and vegan but also diabetic friendly too.