Question:
Does anyone have a recipe for sugar free cranberry sauce? I love it with my turkey
and tis the season, almost. I don't think you can buy sugar free sauce, thought maybe someone would have a recipe. — Dana S. (posted on November 7, 2002)
November 7, 2002
76% calorie reduction from traditional recipe
Ingredients
2/3 cup water
2 cups fresh or frozen cranberries
1 cup Splenda
Directions
Combine water and cranberries in medium saucepan. Bring just to boiling;
reduce heat. Boil gently, uncovered, over medium heat 8 minutes, stirring
occasionally. (Skins will pop.)
Remove from heat; mash slightly. Stir in splenda. Cover and chill. Serve
chilled with beef, pork, ham, or poulty.
Makes 1 1/2 cups
Serving size:
Yield:
Exchanges:
Nutrition: 2 tablespoons
12
Free food
17 Calories, 0g Protein, 4g Carbohydrate, 0g Fat
I found this one on the net. Hope it works for you!!
Have a very Happy Turkey Day!!
— DRutherford
November 7, 2002
http://www.deepdiscountnutrition.com/rensugfrejel.html has
Splenda-sweetened Jellies as well as Cranberry Sauce - not cheap, though,
it's $3.59...JR
— John Rushton
November 7, 2002
Do you want the jellied or whole berry? I have a recipe for both of them.
That said, let me put in a plug for a wonderful cookbook that has been put
together by a fellow support group leader for BTC. All recipes are within
our guidelines of 2 or less grams of refined sugar. I have used several of
them and my own support group memebers have ordered 15 of these books to
date. They are written by Lynette B. who has a profile here on this great
site. Now for the recipes:
Holiday Cranberry Sauce
3/4 lb. fresh cranberries
1 C. fructose
1 C. orange juice
In a med. saucepan over medium heat, dissolve fructose in orange juice.
Stir in the cranberries and cook until they start to pop open (about 10-15
min). Stir to mash up cranberries. Remove from heat and pour into a
decorative jelly mold or small bowl. Refrigerate until set. Cranberry
sauce will thicken as it cools.
Traditional Jellied Cranberry Sauce
3/4 lb. cranberries
1 C. fructose
1 C. water
In a medium saucepan over medium heat, dissolve fructose in water. Stir in
the cranberries and cook until they start to pop open (10-15 min). Stir to
mash up cranberries. Remove from heat and pour into a fine strainer. Mash
all the liquid/jelly through and throw away the mashed cranberries. Pour
liquid/jelly into a decorative mold or small bowl. Refrigerate until set.
Cranberry sauce will thicken as it cools.
— livnliter
November 7, 2002
Kathy is right, I do have a book and both of the cranberry sauces are
good....just depends on which kind you like. I was amazed that one of them
tasted just like the old Ocean Spray out of the can. You can order the
book by seeing my profile or visiting
http://www.freewebs.com/recipes-after-rny
— Lynette B.
November 7, 2002
— jkb
November 8, 2002
My mom makes the best cranberry relish. It's not difficult at all. All
you need to do is put two pounds of cranberries (WHOLE) and then the peel
only of 2 oranges in a blender on chop. Once chopped well, squeeze the
orange pulp over it. You can add finely ground walnuts if you tolerate
them. Yum! Happy Eatin'
— RedHeadBeauty
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