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. 




Comments

Post a Comment

Popular posts from this blog

Funny thing about Funny Bones

Image
My favorite snack cake growing up was a Funny Bone. Wrapped in silver foil, like a Ring Ding, but shaped like a Yodel, and filled with this awesome peanut butter cream. Truth? It wasn't real cream, or real peanut butter, and who knows what kind of crap was used to make the most horribly delicious food ever. A few years ago I had an awful craving, actually... more like 10 years ago. I haven't eaten sugar in close to nine years. But back to my story. I went online, and to my utter delight, Gristedes in New York would ship me as many boxes of my childhood obsession as I wanted. I ordered like 7 boxes. I wanted my husband to try them. I wanted my girls to experience the sugary rush of awesomeness. Back then, I had no idea it was so deadly. And now I do. But it doesn't mean I gave up my love of Chocolate and Peanut butter cakes rolled in chocolate. Carolyn, over at AlldayIdreamaboutfood.com, had this great layer cake with peanut butter frosting and ganache. She also had a
Read more

Shots heard round the world, and way too close to home.

I know the buzz today is all about Amy Winehouse. Yeah. I'm sorry she made bad choices too. But in Norway 93 or more people who made good choices are also gone. And will be sorely missed. Their potential will never be known. One, maybe 10 might also have become voices of a generation. So take a moment and express your sadness that one lone misguided singer wasted her talent and her life, and then maybe take a few more if you can spare them to mourn the loss of almost one hundred souls at the hands of a Norwegian madman. You can write off the Norwegian as a crazed lone gunman. Like Jared Loughner. Maybe. But, perhaps not so coincidentally, their insane ideology was identical. Breivik, who admitted to the shooting spree and bomb blast, has said through his lawyer that his actions aimed to "change Norwegian society" which he saw as being undermined by multi-culturalism. That is a frightening statement for anyone to hear, in any country. But here in the US, the hairs on y
Read more

The evolving Brownie.

Image
Update! So, here's a tweak for those who enjoy a thicker fudgier brownier. As if that is possible. So borrowing from Alton Brown's technique on baking, here you go. Double the recipe, and lower the temp to 300. Same pan. However, use parchment paper to form a sling, meaning line the bottom and come up on the sides so the parchment hangs over about 2 inches. This will allow you to transfer the whole uncut brownie to finish the cooling outside the pan. Next change, beat the eggs with a paddle attachment on medium for 3 minutes first, then add all the dry ingredients. Then add the melted butter and vanilla. Finally, bake for 15 minutes, remove from the oven, set for 15 minutes, put them back in for another 30 minutes. Once removed from the oven, go ahead and let them rest for 30 minutes. Then using the parchment transfer to the cooling rack for 10 minutes. Now cut into 16 brownies. Eat one. Just one. Dare you. Original Post So let's keep this simple. Everyday it seems
Read more