Cranberry Orange Sauce
Oct 18, 2006 7:45:17 GMT -8
Post by barbogold on Oct 18, 2006 7:45:17 GMT -8
CRANBERRY-ORANGE SAUCE
Yield: 16 (2-tablespoon) servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: diabeticgourmet.com/book_archive/details/24.shtml
INGREDIENTS
- 1 (12 oz.) package fresh cranberries
- 3 tablespoons frozen orange juice concentrate
- 1 teaspoon no-sugar-added raspberry conserve
- 1 orange, cut in 8 sections
DIRECTIONS
Rinse cranberries and place in a medium-size saucepan
with a small amount of water. Cook over medium heat,
stirring in next 2 ingredients, until berries are soft.
In a food processor fitted with the metal blade, process
half the cranberries and four orange sections. Repeat
with remaining cranberries and oranges. Chill before
serving. Makes 2 cups.
Nutritional Information Per Serving (2 tablespoons):
Calories: 21, Fat: 0 g, Cholesterol: 0 mg,
Carbohydrate: 5 g, Protein: 0 g, Sodium: 0 mg
Diabetic Exchanges: FREE
From Barbo:
Personally I would suggest using some Splenda or other
sugar sub. to make it sweeter.
Yield: 16 (2-tablespoon) servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: diabeticgourmet.com/book_archive/details/24.shtml
INGREDIENTS
- 1 (12 oz.) package fresh cranberries
- 3 tablespoons frozen orange juice concentrate
- 1 teaspoon no-sugar-added raspberry conserve
- 1 orange, cut in 8 sections
DIRECTIONS
Rinse cranberries and place in a medium-size saucepan
with a small amount of water. Cook over medium heat,
stirring in next 2 ingredients, until berries are soft.
In a food processor fitted with the metal blade, process
half the cranberries and four orange sections. Repeat
with remaining cranberries and oranges. Chill before
serving. Makes 2 cups.
Nutritional Information Per Serving (2 tablespoons):
Calories: 21, Fat: 0 g, Cholesterol: 0 mg,
Carbohydrate: 5 g, Protein: 0 g, Sodium: 0 mg
Diabetic Exchanges: FREE
From Barbo:
Personally I would suggest using some Splenda or other
sugar sub. to make it sweeter.