This spread is so simple and so tasty it is a real treat. I’ve put it on muffins, English muffins, stirred into plain non-fat Greek yogurt, and even spooned over some low-fat ice-cream. It’s versatile, satisfying, and won’t break the calorie bank. Hard to beat if you ask me.
The trickiest part of this recipe was finding a jarred cranberry sauce that would meet my standards. I won’t, as I’ve mentioned many times, buy anything that has refined sugars in it and regular old cranberry sauce is generally chock-full of refined sugar and/or corn syrup. I usually make my own cranberry sauce, but I wasn’t going to go through all that trouble for this one recipe. So I started hunting. Luckily, the health food isles of my local Wegman’s grocery store delivered. R.W. Knudsen Natural Cranberry Sauce seemed to fit the bill. It has three ingredients: cranberries, fruit syrup, and water. While “fruit syrup” would normally stand out to me as being too vague, I’ve used other products by this brand so I felt relatively secure that it wasn’t a euphemism for anything too bad. And “not too bad” could also serve as an understatement for how yummy this spread is… especially if you pair it with tomorrow’s post!