Tuesday, December 25, 2007


Christmas dinner can potentially have an overload of sugar dishes, as well as high-fat dishes, so wherever we can save some calories, carbs or fat, I'm all for it. I love whole berry cranberry sauce but it's way too high in sugar for my liver, since I'm a borderline diabetic. Fruit, itself, is high on the glycemic index, so even when you cut the extra sugar out, you still have to eat very carefully. This is a great recipe. It's full of fruit, and the dried cranberries thrown in at the end contain the only extra sugar in the whole dish. The flavor is outstanding. It's a great accompaniment to poultry or pork. Try it as a substitute for jam on toast or bagels. I love to put a couple tablespoonfuls on my oatmeal....yumm.

Judy's Almost-Sugar-Free Double Cranberry Sauce

INGREDIENTS: 3 MacIntosh apples, peeled, cut in chunks
12 oz. fresh or frozen whole cranberries, rinsed and picked over
1 slice fresh lemon, no seeds
12 oz. frozen apple juice concentrate
2 Tbsp. frozen orange juice concentrate
1 Tbsp. Stevia Plus, or 1/2 cup Splenda or other sugar substitute
3/4 cup sweetened dried cranberries

DIRECTIONS: Place all ingredients except dried cranberries in medium sized heavy pot and cook, stirring as needed, till mixture boils, then reduces in size, and becomes thickened. This will take about 1/2 hour. Add the dried cranberries at the end of the cooking time. Cover pot and let sauce set for 15 minutes, then pour into jar or serving dish. Serve cold or room temperature. Makes about 1 quart. Refrigerate or freeze.

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