Dried Sweetened Cranberries - Page 2

Tweaker Geek · 12-15-2007, 08:38 PM

Kevin - that cooked squash or pumpkin called for in the bar recipe? I assume just canned pumpkin or squash will do? I think I'm going to try these tomorrow or maybe Monday since I have to dry the cranberries first.

I do have 4 delicata squash that I need to cook this weekend - would about a cup of mashed delicata work?

Also, all my cranberries are frozen, do I need to thaw them out before soaking in the syrup

- yeah I suppose they need to be thawed to soak it up, right?

Kevinpa · 12-15-2007, 08:44 PM

I actually used a sweet dumpling squash in mine but yes, canned pumpkin or squash works as long as its cooked.
Also my cranberries were thawed.

Tweaker Geek · 12-15-2007, 09:05 PM

Then I guess the delicata should be fine. Isn't all canned pumpkin and squash cooked?

Tweaker Geek · 12-16-2007, 04:52 PM

I didn't get to the bars yet, but the cranberries are in the oven! Didn't cook any delicata squash today either but I do want to make the bars Monday or Tuesday for a company dessert Wednesday evening. Now my biggest decision is -- delicata or canned pumpkin?

Kevinpa · 12-16-2007, 05:17 PM

I will be making more tomorrow. The ones I made I froze and between my DW, DD, and SIL they were all gone today.

I went to get one today and to my chagrin, there were none left.

Tweaker Geek · 12-16-2007, 09:14 PM

What a great recommendation! Can't wait to make some tomorrow, well I guess that's later today now.

Kevinpa · 12-17-2007, 08:17 AM

I made another batch of these this morning but instead of diabetiSweet I used raw yacon syrup. I like the taste much better this way

ouizoid · 12-17-2007, 08:25 AM

what the heck is raw yacon syrup Kevin?? Inquiring minds wish to know--

HeatherFeather · 12-17-2007, 08:28 AM

How sweet is it and what is the flavor like? What else have you used it in? It sounds very promising!

ouizoid · 12-17-2007, 08:29 AM

and you find it where?

Charski · 12-17-2007, 08:31 AM

I love the yacon syrup - it's like a raisin-y molasses and nearly as thick. I bought mine online - do a little Google and the prices vary widely so shop around a bit!

ouizoid · 12-17-2007, 08:44 AM

hokay! Just ordered some on Amazon.com

Kevinpa · 12-17-2007, 08:51 AM

It's every bit as sweet and as Charski said it has a cross between a rasin and a molasses flavor to it. I bought mine online also and use it as a lc sub for molasses since it has 4 net carbs per Tablespoon and molasses is 13 carbs.

Tweaker Geek · 12-17-2007, 09:16 AM

Quizoid - when I did a search on Amazon all that came up were books. How did you find the syrup?

Kevinpa · 12-17-2007, 09:49 AM

Quote:

Originally Posted by Tweaker Geek

Quizoid - when I did a search on Amazon all that came up were books. How did you find the syrup?

If you search for yacon syrup under gourmet foods on amazon you will find it tweak.

Tweaker Geek · 12-17-2007, 05:33 PM

When I looked earlier I searched "raw yacon syrup", I checked again and left off the raw and it came up. Thanks.

theislandgirl · 12-17-2007, 09:08 PM

There's a lot of discussion on this stuff, the Yacon syrup, right here in this forum already, sometime this last 6 months or so (maybe less, my time sense is whacko). A quick search here and you'll get tons more info.

Kevinpa · 12-18-2007, 06:26 AM

I put a handful of these in my Low carb grapenuts! this morning. Yummo!

Jennywren · 12-18-2007, 10:44 AM

Me too! Great stuff! Gotta go get more cranberries!

Jen

HeatherFeather · 12-18-2007, 12:54 PM

Is it as strong as black strap? I find that I need to use so little black strap to give the taste I want that the added carbs are almost negligible. Is it worth it?

Kevinpa · 12-18-2007, 01:01 PM

I like the taste better than molasses, black strap or otherwise, so to me its worth it.

theislandgirl · 12-19-2007, 01:02 AM

...but it's not as strong as blackstrap, at least mine isn't...I should check out the Amazon, coudn't believe how much it was in my local HFS!

theislandgirl · 12-19-2007, 01:03 AM

Quote:

Originally Posted by Kevinpa

I made another batch of these this morning but instead of diabetiSweet I used raw yacon syrup. I like the taste much better this way

Did I miss it, Kevin? Same amount of Yacon syrup as of Diabetisweet?

Kevinpa · 12-19-2007, 01:41 AM

Quote:

Originally Posted by theislandgirl

Did I miss it, Kevin? Same amount of Yacon syrup as of Diabetisweet?

No you didn't miss it but yes that's what I did 1:1 sub. They remind me of those crasins that you can buy.

HeatherFeather · 12-19-2007, 09:58 AM

Quote:

Originally Posted by Kevinpa

No you didn't miss it but yes that's what I did 1:1 sub. They remind me of those crasins that you can buy.

Alright, that does it. I'm in. Gotta have it. DANG I'm going to go broke buying all these new products. I came VERY close to spending $15 for a freakin pound of SF fudge the other day when my batch flopped. Stopped myself just in time!

Kevinpa · 12-23-2007, 06:03 AM

I made up 15 cups of these last night since I am finding so many ways to use them. After they were dried I vacuum sealed most of them to be stored in the freezer and pantry.

I tried a couple of variations to the general recipe but the one I liked the best was using monin White Chocolate syrup. Talk about a gourmet taste. Yummmmm !!

I can't wait to use them in a cookie.

Tweaker Geek · 12-23-2007, 09:40 AM

Kevin - have you tried any using Agave Nectar?

Kevinpa · 12-23-2007, 11:44 AM

Quote:

Originally Posted by Tweaker Geek

Kevin - have you tried any using Agave Nectar?

No I haven't tried it yet.

rexsreine · 12-23-2007, 12:41 PM

Kevin, I didn't know Monin made a sugar free white chocolate syrup. Where did you get it?

Thanks, Ginny

Kevinpa · 12-23-2007, 01:25 PM

Quote:

Originally Posted by rexsreine

Kevin, I didn't know Monin made a sugar free white chocolate syrup. Where did you get it?

Thanks, Ginny

Before netrition started carrying monin syrups I ordered some from monin so I guess I got it there.

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12-15-2007, 08:38 PM	#31
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Kevin - that cooked squash or pumpkin called for in the bar recipe? I assume just canned pumpkin or squash will do? I think I'm going to try these tomorrow or maybe Monday since I have to dry the cranberries first. I do have 4 delicata squash that I need to cook this weekend - would about a cup of mashed delicata work? Also, all my cranberries are frozen, do I need to thaw them out before soaking in the syrup - yeah I suppose they need to be thawed to soak it up, right?

12-15-2007, 08:44 PM	#32
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I actually used a sweet dumpling squash in mine but yes, canned pumpkin or squash works as long as its cooked. Also my cranberries were thawed.

12-15-2007, 09:05 PM	#33
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Then I guess the delicata should be fine. Isn't all canned pumpkin and squash cooked?

12-16-2007, 04:52 PM	#34
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	I didn't get to the bars yet, but the cranberries are in the oven! Didn't cook any delicata squash today either but I do want to make the bars Monday or Tuesday for a company dessert Wednesday evening. Now my biggest decision is -- delicata or canned pumpkin?

12-16-2007, 05:17 PM	#35
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I will be making more tomorrow. The ones I made I froze and between my DW, DD, and SIL they were all gone today. I went to get one today and to my chagrin, there were none left.

12-16-2007, 09:14 PM	#36
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	What a great recommendation! Can't wait to make some tomorrow, well I guess that's later today now.

12-17-2007, 08:17 AM	#37
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I made another batch of these this morning but instead of diabetiSweet I used raw yacon syrup. I like the taste much better this way

12-17-2007, 08:25 AM	#38
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,920 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	what the heck is raw yacon syrup Kevin?? Inquiring minds wish to know--

12-17-2007, 08:28 AM	#39
HeatherFeather Senior LCF Member Join Date: Jan 2003 Location: WA State Posts: 573 Gallery: HeatherFeather Stats: 185/175/135 WOE: HCG Start Date: Nov 2002 restart 6/2011	How sweet is it and what is the flavor like? What else have you used it in? It sounds very promising!

12-17-2007, 08:29 AM	#40
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,920 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	and you find it where?

12-17-2007, 08:31 AM	#41
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I love the yacon syrup - it's like a raisin-y molasses and nearly as thick. I bought mine online - do a little Google and the prices vary widely so shop around a bit!

12-17-2007, 08:44 AM	#42
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,920 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	hokay! Just ordered some on Amazon.com

12-17-2007, 08:51 AM	#43
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	It's every bit as sweet and as Charski said it has a cross between a rasin and a molasses flavor to it. I bought mine online also and use it as a lc sub for molasses since it has 4 net carbs per Tablespoon and molasses is 13 carbs.

12-17-2007, 09:16 AM	#44
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Quizoid - when I did a search on Amazon all that came up were books. How did you find the syrup?

12-17-2007, 05:33 PM	#46
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	When I looked earlier I searched "raw yacon syrup", I checked again and left off the raw and it came up. Thanks.

12-17-2007, 09:08 PM	#47
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	There's a lot of discussion on this stuff, the Yacon syrup, right here in this forum already, sometime this last 6 months or so (maybe less, my time sense is whacko). A quick search here and you'll get tons more info.

12-18-2007, 06:26 AM	#48
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I put a handful of these in my Low carb grapenuts! this morning. Yummo!

12-18-2007, 10:44 AM	#49
Jennywren Senior LCF Member Join Date: Aug 2006 Posts: 101 Gallery: Jennywren	Me too! Great stuff! Gotta go get more cranberries! Jen

12-18-2007, 12:54 PM	#50
HeatherFeather Senior LCF Member Join Date: Jan 2003 Location: WA State Posts: 573 Gallery: HeatherFeather Stats: 185/175/135 WOE: HCG Start Date: Nov 2002 restart 6/2011	Is it as strong as black strap? I find that I need to use so little black strap to give the taste I want that the added carbs are almost negligible. Is it worth it?

12-18-2007, 01:01 PM	#51
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I like the taste better than molasses, black strap or otherwise, so to me its worth it.

12-19-2007, 01:02 AM	#52
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	...but it's not as strong as blackstrap, at least mine isn't...I should check out the Amazon, coudn't believe how much it was in my local HFS!

12-23-2007, 06:03 AM	#56
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I made up 15 cups of these last night since I am finding so many ways to use them. After they were dried I vacuum sealed most of them to be stored in the freezer and pantry. I tried a couple of variations to the general recipe but the one I liked the best was using monin White Chocolate syrup. Talk about a gourmet taste. Yummmmm !! I can't wait to use them in a cookie.

12-23-2007, 09:40 AM	#57
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Kevin - have you tried any using Agave Nectar?

12-23-2007, 12:41 PM	#59
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 714 Gallery: rexsreine WOE: low carb	Kevin, I didn't know Monin made a sugar free white chocolate syrup. Where did you get it? Thanks, Ginny