Nutty Rum Soaked Cranberry Sauce

Nutty Rum Soaked Cranberry Sauce
Intro: I tried my best to duplicate my mom’s cranberry sauce recipe. This is pretty close. I wasn’t a cranberry sauce eater until I tried them soaked in rum (the real thing or imitation). This is phenomenal. Letting the juices mix with stuffing or eating every bite with turkey – it doesn’t matter. I always go back for seconds. If by some odd chance you have left-overs, it keeps for a couple of weeks in the fridge too.

Makes 12 servings


* 3/4 cup Splenda or Stevia granular
* 1/4 cup Imitation Rum
* 1/4 tsp ground cinnamon
* 1/8 tsp ground nutmeg
* 1 cup rinsed and drained pitted canned tart pie cherries
* 1 bag fresh cranberries
* 1 cup water
* 2/3 cup toasted chopped walnuts
* 1/2 tsp orange zest
* few dashes of fruit pectin to thicken as needed


Bring liquids, sugar, and spices to a boil.
Add fruit. Stir fruit until cranberries “pop” (you’ll be able to hear them) and reduce heat to low.
Meanwhile, toast walnuts in the oven on broil for 2-3 minutes. Don’t let burn.
Add toasted nuts to the pot.
Stir in pectin and bring to a soft boil.
Remove from heat and let cool.

* Calories 93
* Total Fat 3.56g
* Sodium 1.78mg
* Total Carbohydrate 15.49g
* Dietary Fiber 0.57g
* Sugars 14.16g
* Protein 1.02g

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