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Post by happy0168 on Oct 4, 2005 22:30:11 GMT -5
Cranberries are in season! Yea! My mom and I bought 10 bags when I was home last weekend and the cashier asked if it was on sale. Nope, just the first time we have seen them since being on WW.
So we went to make cranberry sauce like we used to, only substituting splenda for sugar. She used a bit more splenda than she used to use sugar, but it turned out pretty tart and never really set up very well. Does anyone have any suggestions? Have you tried making cranberry sauce of your own? What works? What doesn't?
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tammy35
Core-ista
LOVE yourself - or no one will!
Posts: 64
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Post by tammy35 on Oct 5, 2005 11:39:41 GMT -5
hmmm. I would have to research this one. I used to do my own canning of fruits and jellies. I'm "thinking" that the 'gelitan' to help jellies set is core OR if I recall there is a sugar free substitute. Check in the canning section of the supermarket if you are there in the next few days. I will see if I can find something.
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Post by becky on Oct 5, 2005 21:41:03 GMT -5
I keep the bags of fresh cranberries in the freezer until I want to make a small amount of sauce. I cook the berries with a little water, orange zest and Splenda to taste, until the berries pop. They thicken a little, but not like with real sugar. I keep it in the fridge and serve it with pork or poultry, or stir into my yogurt, oatmeal, etc. It wouldn't keep too long this way, but I eat it pretty quickly.
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Post by orvie on Aug 13, 2006 18:51:55 GMT -5
You could try adding some cranberry SF jello...it may help it set up a bit.
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