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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





 

 

 


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