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    Hot Spiced Cranberry Cider

    Journal as: 1 cup of fruit juice

    You can also add all of the ingredients to a slow cooker and heat on HIGH until nice and hot, then reduce heat to LOW to keep warm through the evening.

    6 cups apple cider
    5 cups Ocean Spray Light Cranberry Juice Cocktail (contains Splenda)
    3 tablespoons packed brown sugar
    4 cinnamon sticks
    1 1/2 teaspoons whole cloves
    3/4 lemon, thinly sliced

    • Add apple cider, light cranberry juice cocktail, brown sugar, cinnamon sticks, cloves, and lemon slices. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
    • Remove cinnamon, cloves, and lemon slices with a slotted spoon. Serve hot.

    Yield: 11 servings (about 1 cup each)

    Per serving: 93 calories, 0 g protein, 23 g carbohydrate, 0.2 g fat (0 g saturated fat), 0 mg cholesterol, 0.2 g fiber, 6 mg sodium. Calories from fat: 2%.

    Light Cran-Raspberry Sauce

    Journal as: 1 tsp "jam, jelly, honey, or syrup" OR
    Journal 2 servings (1/4 cup) as 1/2 cup "canned fruit in heavy syrup or frozen sweetened"

    I use this sauce as a topping for desserts, a sauce for meats, or a dip for appetizers.

    12-ounce bag cranberries
    12-ounce bag frozen red raspberries (about 3 cups fresh)
    2 cups orange juice or apple cider (or water)
    Zest from 1 orange, finely chopped
    1 cup granulated sugar
    1 envelope Knox unflavored gelatin (1/4 ounce)
    2/3 cup Splenda or Equal Spoonful (or 16 packets Equal sweetener)

    • Combine cranberries, raspberries, juice or water, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally, for about 8 minutes or until cranberry skins pop. Sprinkle the gelatin powder over the top, stir, and continue to boil gently for about 4 more minutes or until skins pop.
    • Remove from heat; use a potato masher to mash mixture slightly. Stir in the sweetener. Pour into serving dishes, cover and chill until ready to serve.

    Yield: 4 1/2 cups (about 36 servings if 1/8 cup per serving)

    Per serving: 38 calories, 0.5 g protein, 9 g carbohydrate, 0 g fat (0 g saturated fat), 0 mg cholesterol, 1 g fiber, 1 mg sodium. Calories from fat: 2%.

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