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Old 11-15-2004, 09:38 AM   #13
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Join Date: Mar 2001
Posts: 8,103


Janette, here's the fresh cranberry sauce recipe. I didn't add any orange or anything else. I'm kind of a result of the 70's....I like whole cranberry sauce from the can. We never had any relish in my house so I never developed a taste for it!

Cranberry Sauce

2 cups (8 ounces) fresh or frozen cranberries
2/3 cup water
2/3 cup Splenda (This was an Equal recipe but we used Splenda)

Combine cranberries and water in medium saucepan. Bring just to boiling; reduce heat. Boil gently, uncovered, over medium heat 8-10 minutes, stirring occasionally, until skins pop. Remove from heat.

Mash sauce slightly. Stir in Splenda. Cover and chill. Makes 6 servings.

85% calorie and carbohydrate reduction from traditional recipe!

I would consider reducing the water and putting the Splenda in during the cooking. I think the Splenda would hold up during boiling. You could just reduce the water a bit. The only other option would be to add maybe 2 teaspoons of cornstarch with some water. If you don't mind them a trifle soupy then don't change the recipe at all. I'm just so darned happy to be able to have cranberry sauce, I can deal with soupy!
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