Cran-Blueberry Sauce

• 4 cups fresh or frozen cranberries
• 2 cups fresh blueberries
• 1 cup water
• ⅓ cup xylitol
• ¼ cup erythritol
• 1 pinch pure powdered stevia
• 2 tbsp orange zest

Instructions

1. Combine all the ingredients in a large saucepan over medium heat.
2. Bring to a boil, and then reduce heat to low and simmer for 15–20 minutes or until the cranberries burst and the mixture becomes thickened.
3. Cool and then store in the refrigerator until ready to use. May be made up to one week in advance or frozen for up to three months. Makes 3 cups. A serving is about ¼ cup.

Net Carbs: 5.5g
SugarOH: 9.3g