LC Cranberry Sauce

[jamo]

Any great recipes or ideas?

[lisabinil]

Go to the recipe help forum and check out KevinPa's sticky-he has a great recipe for cranberry sauce I.

[mamagiff]

I just cook a bag of cranberries with 1/2 c. of raspberry sf DaVinci's till it's thickened...

[McBoo]

I make a very simple one that taste great and everyone seems to like it.

Sugar-Free Cranberry flavored Jello
Fresh Raspberries (Lower in carbs than cranberries)

The jello has the tartness of the cranberries and the raspberries give it texture.

[Charski]

Our fave:

Char's Cranberry/Jalapeno Sauce

4 cups fresh or frozen cranberries - if frozen, defrosted
1/4 of a medium white onion, cut into large chunks
Juice of a medium lime
1/2 c. orange flavored SF syrup such as DaVinci or Torani
2 medium jalapenos, seeded and cut into chunks
1 tablespoon SF maple syrup
1/4 c. Splenda or equivalent artificial sweetener

In a food processor, process onion chunks til minced. Add jalapenos and pulse til finely chopped. Add cranberries and pulse til coarsely chopped - some halved or whole berries adds to the texture. Transfer to a microwave-safe large bowl (I use an 8 cup Pyrex batter bowl) and stir in the lime juice and sweet ingredients. Microwave on High 5 minutes; stir; then microwave at 2 minute intervals until simmering and starting to thicken. Cool to room temp, then refrigerate. Best if made at least several hours ahead to allow the flavors to blend.

[gharkness]

Originally Posted by McBoo

Sugar-Free Cranberry flavored Jello
Fresh Raspberries (Lower in carbs than cranberries)

Well, you could knock me over with a feather.

I was all set out to prove you wrong about raspberries being lower in carbs than cranberries. I mean, it makes sense, right? Raspberries are sweet and cranberries are tart. It's a no-brainer.

Not.

I looked up the values for 100 grams of each on the USDA nutrient database, and sure enough, raspberries have a net carb count of 5.4 per 100 grams (subtracting fiber) and cranberries have 7.6 (also subtracting fiber)

Thank you for teaching me something today!

And this is how I make my cranberry sauce, though now I am tempted to make raspberry sauce!

Throw a 12-ounce bag of cranberries (rinsed and drained) in a pan with 2 cups of water. Add your favorite artificial sweetener to equal 2 cups of sugar. Bring to a boil and let the berries pop. Remove from heat and add 1/2 a tub of Orange Crystal Lite and a package of SF Raspberry Jello. Stir well to make sure they are all dissolved and chill overnight.

The quantities here are NOT critical. Add more or less, change flavors, taste as you go. I get lots of requests for this cranberry sauce (in fact, I make it all year long and stir into my homemade yogurt).

[McBoo]

gharkness,

It shocked me too. I thought exactly as you did cranberries are tart and raspberries are sweet.

Looks like you could do a similar thing with your recipe change the jello to s/f cranberry flavor and the cranberries to raspberries and leave the rest the same. The s/f cranberry jello has the tartness that you expect from cranberry sauce.

[flatferenghi]

I hope i can find the recipe. it involved cranberries (i used frozen), the rind from a lemon, lime, & orange, some artificial sweetener, and a saucepan. If my memory serves me correct, those were the only ingredients, oh & water. I believe it was a very forgiving recipe. If I can't find it, I'l wing it. Love & Profits: FLATFERENGHI

[gharkness]

Originally Posted by McBoo

gharkness,

It shocked me too. I thought exactly as you did cranberries are tart and raspberries are sweet.

Looks like you could do a similar thing with your recipe change the jello to s/f cranberry flavor and the cranberries to raspberries and leave the rest the same. The s/f cranberry jello has the tartness that you expect from cranberry sauce.

Hey, McBoo, thanks for the suggestions. There are a couple things that make me hesitate, but I may try it anyway. I can buy 3 POUNDS of cranberries at Sam's for $4.77 and I can buy about 10 OUNCES of raspberries at the grocery store (when they are available) for about $4.00. Then there's the issue of the cranberry flavored jello. When I find it, I buy it, but sometimes it's real hard to find. Maybe this time of year it will be a little easier to find.

See, I also use the cranberry-flavored jello even when I use real cranberries, if I'm of a mood to. I am not one to be enslaved by a recipe (or as my DH says: why do you bother to even look at a recipe ?)

[McBoo]

I have found the s/f cranberry supply to be quite good right now at all the grocery stores. Like you I use it all year round so I tend to stock up on it. I think you are correct about it being easier to find around the holiday times.

If you have a Costco near you they have nice big containers of raspberries in the refridgeraed produce section for a great price.

[UtahMama]

I am so excited to make lc cranberry sauce this year! Has anyone tried it with sf orange jello? I was also thinking about adding sf raspberry davinci syrup to the cranberries for the sweetener. Thoughts?

[gharkness]

Originally Posted by UtahMama

I am so excited to make lc cranberry sauce this year! Has anyone tried it with sf orange jello? I was also thinking about adding sf raspberry davinci syrup to the cranberries for the sweetener. Thoughts?

In my case, I use the dry Orange Crystal Lite to sub for the orange jello, but there is certainly no reason for you not to use the Orange jello if you would like. Trust me, you can't break this recipe - it's all good!

McBoo: I'll take a look at Costco for the raspberries. My issue isn't that I can't find cranberries - I can't find cranberry JELLO!

As for the sweetener, cranberries are VERY tart, which is why I use as concentrated a sweetener as I can (combo of Sweetzfree and liquid cyclamate). You can certainly try using the SF davinci, but you might find that you need so much, the sauce won't thicken (of course you can always add in plain unflavored gelatin as well).

[lisabinil]

Originally Posted by UtahMama

I am so excited to make lc cranberry sauce this year! Has anyone tried it with sf orange jello? I was also thinking about adding sf raspberry davinci syrup to the cranberries for the sweetener. Thoughts?

Check out KevinPas recipe-he does this.

[lisabinil]

Please HELP- Missing Cranberry Sauce

[UtahMama]

lisabinil - I'm having a hard time finding KevinPa's recipe for cranberry sauce. I didn't see it on his list of recipes and the link you listed did not show his recipe? Maybe I'm doing something wrong?

gharkness - Thanks for the advice. Maybe I can do a combo of DaVinci and Sweetzfree. I think I would substitute the DaVinci for some of the water.

Thanks!

[lisabinil]

Originally Posted by UtahMama

lisabinil - I'm having a hard time finding KevinPa's recipe for cranberry sauce. I didn't see it on his list of recipes and the link you listed did not show his recipe? Maybe I'm doing something wrong?

gharkness - Thanks for the advice. Maybe I can do a combo of DaVinci and Sweetzfree. I think I would substitute the DaVinci for some of the water.

Thanks!

I will try to find the thread.

[lisabinil]

Here's a thread where KevinPa says you do not need the jello and you use the recipe on the back of the cranberry bag. Still can't find the thread from last year.

HELP ..... PLEASE.....

[mac24312]

I just posted a question for that on that thread..maybe Kevin will answer there for us? Here: HELP ..... PLEASE.....

[tea cup]

I make my cranberry sauce that tastes like Ocean Spray by putting enough water in the pan to cover the berries. When they are cooked and popped, and if some aren't popped, I pop them with a fork because the unpopped ones are very sour. Then I add some splenda and taste, I keep adding splenda a little at a time until they are just the right sweetness. Very easy and good.

tea cup

[UtahMama]

Lisabinil - Thanks for the link! Lots of great info and ideas!

[UtahMama]

Lisabinil - Is this the thread?

Cranberry Jello Mold Recipe???

[Buffy45]

My grocery store still doesn't have the SF cranberry jello, has anyone found it in the Dallas, TX area?

[jacksmixedtape]

Cranberry sauce is already low carb. Just follow any good recipe (allrecipes.com is great for this) and add erythritol to sweeten (or whatever sweeetner you like) and xanthan gum to thicken it up.

[LESESKI]

Sugar Free Thanksgiving Cranberry Sauce


Ingredients:

1 cup fresh cranberries, water to cover them
1 cup cold water
1 tablespoon unflavored gelatin, can use one packet
2-3 packets of splenda


Directions:
1. Rinse berries and simmer on stove until all the berries are popped.
2. Remove from heat and cool to room temperature.
3. You may strain the berries if you want a smooth sauce.
4. In a microwave safe container pour the 1 cup of cold water and sprinkle the gelatin over the top.
5. Allow the gelatin to soften (about 1 minute).
6. Microwave on high for a couple of minutes until the water is hot and the liquid is clear. It is not necessary to boil.
7. Stir this into the cooked cranberries or the strained juice.
8. Make sure it is cooled to room temperature, then add your sweetener.
9. Taste to see if it is sweet enough and then refrigerate.

[lisabinil]

Originally Posted by UtahMama

Lisabinil - Is this the thread?

Cranberry Jello Mold Recipe???

That's the one for his Cranberry Jello Mold and it's a good one too.

[metqa]

Originally Posted by Charski

Our fave:

Char's Cranberry/Jalapeno Sauce

4 cups fresh or frozen cranberries - if frozen, defrosted
1/4 of a medium white onion, cut into large chunks
Juice of a medium lime
1/2 c. orange flavored SF syrup such as DaVinci or Torani
2 medium jalapenos, seeded and cut into chunks
1 tablespoon SF maple syrup
1/4 c. Splenda or equivalent artificial sweetener

In a food processor, process onion chunks til minced. Add jalapenos and pulse til finely chopped. Add cranberries and pulse til coarsely chopped - some halved or whole berries adds to the texture. Transfer to a microwave-safe large bowl (I use an 8 cup Pyrex batter bowl) and stir in the lime juice and sweet ingredients. Microwave on High 5 minutes; stir; then microwave at 2 minute intervals until simmering and starting to thicken. Cool to room temp, then refrigerate. Best if made at least several hours ahead to allow the flavors to blend.

Hey Charski, I've been meaning to ask you, I am going to make this recipe, probably today. I like this option as it doesn't contain jello and my stepdad is kosher or something. Anyway. I can't find Orange Flavored Torani or Davinci syrup anywhere in town.

So I have a fresh orange, and a box of True Orange packets and my bottle of Davinci's Raspberry. Do you think I could just add the orange flavor and some zested orange peel to the Raspberry Syrup and use that instead?

I also don't have SF Maple Syrup, but I do have some SF Pancake Syrups that are maple flavor. Good enough?

[BridgetAllyn]

I do the whole cranberry sauce recipe that's on the bag of cranberries and replace the sugar with splenda or equivalent sweetener. I like it more than the jellied stuff you buy in a can. There is no need to thicken it. It will thicken and reduce as it cooks.

[Charski]

Originally Posted by metqa

Hey Charski, I've been meaning to ask you, I am going to make this recipe, probably today. I like this option as it doesn't contain jello and my stepdad is kosher or something. Anyway. I can't find Orange Flavored Torani or Davinci syrup anywhere in town.

So I have a fresh orange, and a box of True Orange packets and my bottle of Davinci's Raspberry. Do you think I could just add the orange flavor and some zested orange peel to the Raspberry Syrup and use that instead?

I also don't have SF Maple Syrup, but I do have some SF Pancake Syrups that are maple flavor. Good enough?

Hey Metqa! I've used the raspberry syrup before INSTEAD of the orange and it's a nice variation. You could certainly add some orange zest to it and it would be fine. I've also used vanilla syrup and orange zest. And yeah, the SF pancake syrup will be just fine!

I hope you enjoy the stuff - we sure love it. Take out ALL the seeds from the jalapenos if you just want it mildly spicy, or leave in some or all if you like it zippity-do-dah!

[metqa]

Originally Posted by Charski

Hey Metqa! I've used the raspberry syrup before INSTEAD of the orange and it's a nice variation. You could certainly add some orange zest to it and it would be fine. I've also used vanilla syrup and orange zest. And yeah, the SF pancake syrup will be just fine!

I hope you enjoy the stuff - we sure love it. Take out ALL the seeds from the jalapenos if you just want it mildly spicy, or leave in some or all if you like it zippity-do-dah!

Thanks, I'm gonna go get started Right Now!

[PalmTreeGal]

Originally Posted by BridgetAllyn

I do the whole cranberry sauce recipe that's on the bag of cranberries and replace the sugar with splenda or equivalent sweetener. I like it more than the jellied stuff you buy in a can. There is no need to thicken it. It will thicken and reduce as it cooks.

I did this today. Used a Splenda Quick Pack. I followed the directions for Whole Berry Sauce but it looked kind of watery. Maybe it will thicken up with refrigeration.