Sugar Free Jellied Cranberry Sauce Food
SUGAR FREE CRANBERRY SAUCE
I use this for my diabetic friends who come on Thanksgiving and Christmas. I got this recipe from an Equal recipe card somewhere.
Provided by Darlene Summers
Categories Low Protein
Time 13m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine water and cranberries in a medium saucepan. Bring just to boiling; reduce heat.
- Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop).
- Remove from heat mash slightly.
- Stir in Equal; cover and chill.
SUGAR FREE JELLIED CRANBERRY SAUCE
Provided by Nikki Lynn
Number Of Ingredients 4
Steps:
- Wash the cranberries, remove any stems, and discard any soft or wrinkled berries.
- Combine the cranberry juice and Splenda in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
- Do not cook for more than 15 minutes as the pectin in the berries will start to break down and the sauce will not set as well. Remove from the heat, whisk in the box of Jello, and allow to cool for 5 minutes. Note: If you are early out, or don't want any actual berries in your sauce, strain the mixture through a sieve before whisking in the Jello.
- Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
THANKSGIVING JELLIED CRANBERRY SAUCE
This recipe will yield about 3 cups of the most wonderful intense-flavored red cranberry sauce you will ever have, it's worth making and 100% better than any canned! --- plan ahead this needs to chill for 12-24 hours or until set, this can also be made in a mold --- you will *LOVE* this! :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 12h
Yield 3 cups (approx)
Number Of Ingredients 5
Steps:
- In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.
- Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes).
- Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process).
- Strain until there is 3 cups of juice, then discard the solids.
- In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes.
- Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat.
- Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined.
- Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined.
- Pour the cranberry liquid into a large glass bowl or a lightly greased mold.
- Cool to room temerature.
- Cover with plastic wrap and chill for 12-24 hours.
- DELICIOUS!
Nutrition Facts : Calories 1073.8, Fat 0.6, SaturatedFat 0.1, Sodium 28.8, Carbohydrate 274.9, Fiber 22, Sugar 235.5, Protein 5.9
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