Guest guest Posted November 16, 2000 Report Share Posted November 16, 2000 Hi Here is another cranberry recipe from Dana Carpenter's newsletter Sugar Free Whole Berry Cranberry Sauce 1 12 ounce bag fresh cranberries 1 cup water 3/4 - 1 cup Splenda Simply combine the berries, water, and Splenda in a sauce pan over a medium high flame, bring to a boil, and boil hard for about 5 minutes. That's it. Easy, huh? I like this with the smaller amount of Splenda; since I've been sugar free so long I find I like things less sweet than most people. If you'd like yours about the sweetness of commercial cranberry sauce, use the full cup of Splenda. This will have 48 g. of usable carb in the whole batch if you use the smaller amount of Splenda, or 54 g. in the whole batch if you use the full cup of Splenda. This comes out to a little more than half of the carbohydrate content of canned whole berry cranberry sauce. (The jellied kind is even higher in carbs.) Still isn't dirt-low, but low enough that you can have a bit with your turkey and not feel guilty about it. Keep in mind that with no sugar, this isn't going to keep as well as the commercial kind does. If you're not likely to use it up in a week or two, you might want to freeze it. Dianne 163/139.5/138 " The weakest among us can become some kind of an athlete, but only the strongest can survive as spectators. " Quote Link to comment Share on other sites More sharing options...
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