I had such a shock to learn that 1/3 cup of cranberries (38 grams) has 32 grams of carbs.

I love them, especially dried, in salads, but I might as well have chocolate cake.

Sorry, but it ticks me off that everything I enjoy makes me insanely fat. Oh, expletive!

LOL Marc - prehaps you could acquire a taste for raw ones as they only have 12.20g / 100 g !

My downfall would be British mincemeat ( sultanas, raisins, currants, spices and suet) which I steered clear off during the festive season.

I love cranberries too. On Netrition.com, they have I believe a low carb cranberry sauce, but I've never ordered it, so I'm not sure what the grams are, if it's good, etc, but when I go back onto that site, I'll browse around and see what some customers' reviews say. I think maybe I'll try cooking fresh raw cranberries with splenda around the holidays next year.

I stock up on fresh cranberries during the holiday season and throw the bags into the freezer so I can have them all year long.

I cook them with water, Splenda and a little xanthan gum to the thickness that I want. I also add some frozen-mixed-unsweetened berries (I have also used fresh when on sale) to the cranberries along with a bit of cinnamon, nutmeg and orange and lemon zest.

The combination makes a great blend to use as a dessert topping on cheesecake etc., plus I love to use it as a dipping sauce for steak, pork chops and poultry.

When using it for meats, the addition of either some jalapeño or serrano chilies is also very good if you like a bit of spice. Red pepper flakes would be good, too.

I have mixed it with meats and pro/fat desserts without a problem. Of course, your mileage may vary with combining, but I seem to do fine mixing berries with pro/fats.

Cathy

I love cranberries. I buy them fresh or frozen.

If you have a dehydrator (or even in a regular oven) you can dehydrate fresh cranberries and use them like raisins. Some health food stores sell the dried, unsweetened cranberries but the are hard to find.