Colleen's Cranberry Sauce
I love to taste foods from the store & I always like see if I can make changes to make it a little better. With all the preserves that's in food these days I feel that we need to eat more fresh for healthier eating.
I'm diabetic and so are some friends and family members. What I do is substitute Splenda Granulate for regular sugar. It tastes great.
October 2, 2014
I've made a minor change to my recipe. I've also added an extra pinch of nutmeg.
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- 1 - 340 g
- fresh cranberries that have been frozen.
- 1 1/2 c
- granulated sugar
- 1 large
- sweet macintosh apple, peeled and cored
- 1 medium
- navel orange, use all the juice and half the rind
- 3 pinch
- 1/8 tsp
- 1 Tbsp
- cinnamon, ground
- 1/4 c
1Put frozen cranberries into your sauce pan and add all the other ingredients into the sauce pan. Do not cover the sauce pan. As the cranberries soften, you can crush them but crush from the top of the berries towards the bottom to avoid a hot spray of juice. The apple can be chopped into small diced pieces or grated. (I like diced so there's a little chunkiness to the sauce."
3Half way through the cooking process (about 15 minutes), do a taste test allow the sauce to cool completely on your spoon, this way you can taste the flavour much better. Add what ever you feel you may need. according to your taste. The cranberry sauce will thicken. For good measure, take another taste, cooks' privilege ;) If you're happy, you're done.
4When making changes, always make notes for the next time you wish to make cranberry sauce. Happy Cooking!