Thanksgiving essentials. Cranberry Sauce

Cranberries. Gotta have them with my Turkey. But what kind of cranberry sauce has no sugar! I've made a decent one with Splenda, but only with a little sugar too. This time we're going whole hog... so to speak. I'm testing out a nice cranberry spice jelly with Swerve. And if you've never made your own Cranberry sauce... it's incredibly easy. Do not buy the canned... please people... if you can boil water you can make your own.


1/2 Teaspoon Cinnamon
1/4 teaspoon Nutmeg
3 cups cranberries
1 cup water
1 cup Swerve (might use the powdered, as it tends to granulate after it's chilled) or Splenda... even Sugar or whatever you use. If splenda I recommend a 50/50 blend (1/2 cup). I've used only Splenda and didn't care for the results.

Bring the sugar and water to a boil. Add the cinnamon and nutmeg and stir until well blended. Add cranberries and return to a boil, then simmer gently for about 10 minutes stirring occasionally. The cranberries will split which is what you want to see happen! 


After about 10 minutes, remove from heat, cover and let set until cool. The water will be absorbed and begin to gelatinize. Is that a word? I don't know. Once completely cool, refrigerate until ready to use. It needs at least a few hours to set. Actually, scratch that, make it the day before. After a few hours it wasn't quite ready yet.

I've already licked the spoon, so I can tell you this stuff tastes fabulous. Now let's see the end results!



OK. Thanksgiving countdown has begun. We've got the Cranberry Sauce. Next up, Apple Pie. 




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