Sunday, November 20, 2005

Great Thanksgiving Recipe - Cooking Lesson #2

Low Fat/Low Sodium Cranberry Sauce
6 cups fresh cranberries
1 cup water
½ cup Sugar
1 ¼ cup Splenda®
1 cup orange juice
2 Tbsp lemon juice

In medium sauce pan bring water to a boil. Ass Sugar, Splenda®, orange juice, and lemon juice and return to a boil. Reduce to a simmer for 3 minutes, stirring often. Add cranberries, continue to simmer for 10-12 minutes or until cranberries have popped. Remove from hear, pour into a jar, and chill before serving.

*Depending on the heat of your stove the cranberries may take up to 20 minutes to all pop.

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