|09-17-2010, 03:16 PM||#3|
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
WOE: 90%/10% Primal and Low-Carb
I make my own too.
I saw an organic brand with "no added sugar" but they used "cane juice" (aka: sugar) in it.. so much for that lol.
I like to add s/f lemon or orange gelatin to mine to get that gelled set up, but if you cook the cranberries enough, they thicken anyway, so I may try just using zest this year
|09-18-2010, 05:48 AM||#4|
Senior LCF Member
Join Date: Aug 2006
Location: Peoria, AZ
WOE: low carb
Start Date: restart 8/08
Found this one in my Thanksgiving folder, and unfortunately cannot give the OP credit, but it is not my recipe, and I have not tried it yet. It looks good.
Jellied Cranberry Sauce
* 1 pint fresh cranberries
* 1 1/2 cups Splenda
* 1 small box Jello Sugar Free Cranberry Gelatin
* Dash of allspice
* Dash of cloves
* 2 drops of red food color
Cook cranberries in water for ten minutes (or until they "pop"). Add Splenda and spices and cook an additional 15 minutes, keeping water level covering berries. Press through a colander, strainer or cheesecloth (or add entire mix to blender or food processor.) Set aside.
Prepare Cranberry Jello according to directions on package, skimping on the cold water just a bit. Add food color and stir well.
Pour into mold or loaf pan* and refrigerate well till set. Slice and serve with Roast Turkey or chicken dishes.
* For a slice of nostalgia, pour into empty cans (the kind canned vegetables come in... well cleaned, of course) and you'll have cranberry sauce that looks like it slid right out of the can!
Makes 6 servings. 3.5 gram per serving.
**The count could be reduced significantly by using a different sweetener, but like I said, it is not my recipe.