|Courtesy of Microsoft|
Happy Thanksgiving, Ladies!
I have begun creating our little feast for tomorrow, which includes (for the first time in decades) something other than my cranberry sauce made with orange juice as its base. I have always been advised to keep my carbohydrate count below 100 grams per day. Now, however, the advisement is for under 60 grams per day, so sacrifices are being made.
Since a homemade cranberry sauce has been our family tradition for over thirty years, I hesitated to change to a canned sauce or to abandon cranberry sauce altogether.
I found this Cran-Raspberry Sauce that seemed interesting over at Atkins.com, and as I am wont to do, I modified it to meet our needs and tastes. Note well that my modification does include some cane sugar.
Cynthia's Low-Sugar Cranberry Sauce
Twelve ounces fresh cranberries, rinsed
Eight ounces water
Eight ounces sugar free raspberry preserves
One half cup stevia-cane sugar blend
One packet unflavored gelatin
Combine in a sauce pan the water and the preserves. Sprinkle the gelatin over the top of the water and preserves and allow to soften for a minute. Mix in the gelatin until dissolved. Stir in the stevia-can sugar blend and the cranberries. Heat to a low boil and boil until most of the berries have popped.
Carefully ladle the sauce into a heat-proof, non-reactive serving bowl (I use my french white Corningware) and refrigerate overnight.
I have tasted the still-warm sauce, and it is acceptable and may improve upon chilling until tomorrow's dinner.