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5 from 1 vote

Sugared Cranberries

Bright and tart cranberries get a coating in cooling granulated monk fruit for a sweet treat that makes a gorgeous holiday snack.
Course Appetizer, Snack
Cuisine American
Keyword american, appetizer, Christmas, cranberry, easy, fast, holiday, nightshade-free, no-cook, nut-free, protein sparing modified fast, PSMF, snack, thanksgiving, vegetarian
Prep Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 13kcal
Author Jenny Ross

Ingredients

  • 8 ounces cranberries fresh
  • 1/4 cup liquid allulose
  • 1-2 cups monk fruit granulated, as needed

Instructions

  • Toss cranberries in the liquid allulose until coated.
  • Spread monk fruit onto a plate. Add the cranberries and toss to coat evenly. Transfer the cranberries to a plate or wire rack and to allow them to dry. Keep space between the berries to prevent them from sticking to each other. After 20 minutes, roll in more monk fruit.
  • Store sugared cranberries in an airtight container, refrigerated for up to 3 days.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg