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Whole Cranberry Sauce




Source of Recipe


From member tenderpaw


List of Ingredients




12 oz pack fresh cranberries (or frozen if necessary), washed

1 cup water

Recipe



Heat water to a boil. Add cranberries, cooking until cranberries "pop" their skins - takes about 5 minutes. This produces a very tart, liquidy sauce.

Variations:
Cranberry-Mustard Sauce: stir in 2 tbsp of ground mustard powder and 1 oz of apple cider vinegar. This goes well with poultry (I cook chicken breasts in this). Add more or less mustard powder to your taste.

Sweetened Cranberry Sauce: dissolve 4-5 pkts Splenda to taste in boiling water before adding cranberries. If cooked for 20-25 minutes, then refrigerated, this will gel somewhat. This has an aftertaste.

Improved Sweetened Cranberry Sauce: Drain juice from 20 oz can pineapple, which should yield 1 cup juice. Add 1/4 cup pineapple tidbits/cut-up chunks. Bring to a boil, and 12 oz fresh cranberries. Stir in 6 pkts Splenda. Boil 10-20 minutes (gets thicker the longer it cooks). This sets up like a spreadable fruit. If you want to make a gelatin mold with it, add 1 envelope unflavored gelatin. You may need to double recipe to make enough for an average size mold.

Compatible with Body Type:
Breakfast B-C-E
Morning Snack A-B-D
Lunch
Afternoon Snack A-E
Dinner
Evening Snack A-B-C-D-E

This Recipe Contains: Fruit A