So simple. So yummy. I make this in my cooking blender, but you could make this stovetop, too!

Makes about a quart. FP, if following Trim Healthy Mama.

Craspberry Spread

• 1 – 12 ounce bag cranberries, fresh or frozen
• 2 cups water
• 3/4 cups monk sweet +
• 2 tsp Pamona’s pectin
• 1/2 teaspoon gluccomannan
• 1/2 teaspoon citric acid
• 2 teaspoons raspberry extract
• 2 teaspoons maple extract
• 1 teaspoon MCT oil

Directions:

Put all ingredients into blender.

Option 1:

If you have a Pampered Chef Cooking blender, set it in the jam setting and run till it stops and says add. You do not need to add any oat this point. You are done. Put into a quart jar, or several smaller.

Option 2:

(I haven’t tried this, but it should work!)

Add all ingredients to blender and blend till smooth. Transfer to pan and cook in low, while stirring till bubbly. Transfer to jar or jars.

Storage:

I think this should last about a week, or longer in the fridge. It’s generally gone, here, with my crew in about a day.

Canning:

You could preserve this by water bathing for 15 – 30 minutes.

CranCherry Variation:

Replace raspberry extract with cherry extract.

Note:

This will be like syrup when it is hot. And it’s very yummy syrup! It sets up when it chills.

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