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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Jellied Cranberry Sauce
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Ingredients:
- 1 pint fresh cranberries
- 1 1/2 cups Splenda
- 1 small box Jello Sugar Free Cranberry Gelatin
- Dash of allspice
- Dash of cloves
- 2 drops of red food color
Cook cranberries in water for ten minutes (or until they "pop"). Add Splenda
and spices and cook an additional 15 minutes, keeping water level covering berries.
Press through a colander, strainer or cheesecloth (or add entire mix to blender or
food processor.) Set aside.
Prepare Cranberry Jello according to directions on package, skimping on the cold
water just a bit. Add food color and stir well.
Pour into mold or loaf pan* and refrigerate well till set. Slice and serve with
Roast Turkey or chicken dishes.
* For a slice of nostalgia, pour into empty cans (the kind canned vegetables come
in... well cleaned, of course) and you'll have cranberry sauce that looks like
it slid right out of the can! ;)
Makes 6 servings. 3.5 gram per serving.
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