kamaperry

7 Comments so far

1. Leida @ March 30th, 2009
   
   

   As a rule of thumb you can reduce sugar a LOT from the gand-ma’s recipe books - and store your jams in the fridge, as sugar is now only for taste, and not for preserving - I did cherry jam a year before last following grandma’s recipe and it was insanely sweet; last year, I added far less, and used a ready made jelling agent that allows freezing the jam. Yam!

   With the cranberries, you will most likely need a sweetener though, so if you have a sugar substitute you like, you can try something like this:

   http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/cransauce.htm

2. Dagny @ March 30th, 2009
   
   

   I wish I could help you but I can’t cook…sorry!

3. krn @ March 30th, 2009
   
   

   I just googled it and this is what I found. I think it’s the same recipe as the first comment. Hope this helps.

   Ingredients:

   * 1 bag of fresh cranberries (12 oz)
   * Sugar substitute equal to 1 cup sugar
   * 1 cup water
   * 1/4 teaspoon salt

   Preparation:
   1. Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
   2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
   3. Stir frequently. The cranberries will pop, and then release their “gel” — and the sauce will come together like magic. Cook until the sauce is the consistency you want — 5 to 10 minutes.

   Note: I used a liquid sweetener in this recipe, which added zero carbs. Powdered artificial sweeteners often use sugars as a base. For example, you could use one cup of Da Vinci’s Simple Syrup instead of water. More information about liquid sweeteners

   Makes 8 servings of cranberry sauce, each approximately 1/4 cup. Each serving has 3 grams of effective carbohydrate and almost 2 grams of fiber.

4. leahmarie @ March 30th, 2009
   
   

   I would use Splenda instead of sugar, it works pretty good and you can hardly tell its not sugar. I dont trust a lot of the fake sugars, but since Splenda is made from sugar, I would use it instead.
   Hope this helps
   Peace,
   Leah?

5. Camachosangel @ March 30th, 2009
   
   

   I am totally a Splenda cheerleader. I have to bake for my family though I don’t partake of my baked goodies often. With my hub being diabetic, Splenda has been a lifesaver and aides in keeping our family healthier with their self-proclaimed raging sweet tooths.

6. sandy @ March 30th, 2009
   
   

   I make mine with Splenda and it is just as good as with sugar.
   

7. sandy @ March 30th, 2009
   
   

   I make mine with Splenda and it is just as good as with sugar.
   

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