1 thick-skinned orange
1 cup water
1/2 cup granulated sugar replacement
4 cups cranberries
1 tablespoon butter
8 refrigerated biscuits (1 roll)
Servings: 8
1. Grate the orange rind. Juice the orange. Combine orange juice, grated rind, water, sugar replacement, cranberries and butter in a saucepan. Bring to a boil and cook for 1 min.
2. Spoon cranberry sauce evenly among 8 well-greased baking dishes or into a casserole. Top the sauce with biscuit dough. Bake at 450F for 10 min, reduce heat and bake at 350 F for 20 min longer.
3. SUGGESTION: Try half recipe using 1/2 teaspoon dry orange peel and 3 or 4 tablespoons unsweetened orange juice, just cooking the cranberry mixture in a saucepan and serve with turkey.
1 cup water
1/2 cup granulated sugar replacement
4 cups cranberries
1 tablespoon butter
8 refrigerated biscuits (1 roll)
Servings: 8
1. Grate the orange rind. Juice the orange. Combine orange juice, grated rind, water, sugar replacement, cranberries and butter in a saucepan. Bring to a boil and cook for 1 min.
2. Spoon cranberry sauce evenly among 8 well-greased baking dishes or into a casserole. Top the sauce with biscuit dough. Bake at 450F for 10 min, reduce heat and bake at 350 F for 20 min longer.
3. SUGGESTION: Try half recipe using 1/2 teaspoon dry orange peel and 3 or 4 tablespoons unsweetened orange juice, just cooking the cranberry mixture in a saucepan and serve with turkey.
