I absolutely LOVE cranberries. Every year around this time I make up a big batch and can just eat them with nothing else (who needs turkey??) This year I decided to experiment and make them with Splenda instead of sugar. While they are not nearly as sweet, I really enjoyed them. Even if I ate a whole bag at one time (which I don't!) it would only be 180 calories. I read where cranberries are one of the most anti-oxidant filled foods.
Has anyone else tried them cooked with Splenda?
LOve love love love cranberries. I haven't cooked them with Splenda, but I like them tart anyway ... so I tend to cut way back on the sugar or mix in fresh fruit and fruit juice to bump the sweetness naturally.
My favorite recipe is actually really simple:
1 bag cranberries, picked over and rinsed
1 cup fresh orange juice
1/4 cup sugar
1 T cinnamon
1/8 cup finely chopped ginger
Simmer over medium heat until cranberries begin to pop. Cool and pour into jars.
PC: How long does your cranberry recipe keep in the fridge? Does it freeze well? It sounds really good, but I'm the only one around here that would eat it, and I'd only be eating it in small quantities at a time, so I need it to keep for a while.
The same amount as sugar....I used 1 cup of Splenda, 1 cup of water, and 1 bag of fresh cranberries. I boiled them for a couple minutes until they popped and let them cool. Put them in the fridge and voila!
So yummy...next time I will add mandarin oranges and maybe some crushed pineapple.
YES -- Love, love, love cranberries! I also cook them with splenda, only I use liquid sucralose instead of actual Splenda brand, so it truly adds no calories. (I buy the ez-sweetz version online). I use 1 to 1.5 cup of sugar equivalent, 1 cup water and 1 bag of cranberries. Cook until boiling and simmer for 10 more minutes or so. It doesn't gel as much as it would with sugar, but I don't care.
I eat it with meats, I put it in my oatmeal, and into yogurt. I add fresh cranberries to my oatmeal and into my flaxseed muffins. I've never added ginger, what a great idea!
I've never tried freezing the sauce, because I use it up before it goes bad. I've had it keep just fine for at least a couple of weeks. But, I'm sure you could freeze it with no problem. And, you can also freeze fresh cranberries for up to a year, I believe. Just pop the whole bag in the freezer. Stock up now!!
I always freeze my cranberries right in the bag from the store. They freeze individually very well. When they are in season I buy as many as I can and when I am ready to make my sauce(with splenda) I just take out about two cups. Recently I have been putting my sauce in cottage cheese, delicious and sometimes when I make scones for my family and they put on jam I use the sauce. Treat it just like jam.
sophie
I absolutely love cranberries, and I too am about the only one who eats them.
For Thanksgiving I made one bag berries, 1 cup water, 1/2 cup sugar and then added 1 chopped orane and 1 8-ish?oz can of Geisha Tropical fruit in light syrup.
It was very good, but too sweet. Loverly tropical taste!