Cranberry sauce
- Thread starter Nicolii
- Start Date
Thanks guys. It's a shame they sweeten it. It's sweet enough as it is.
How do cranberries come in natural form and where do you buy it and in what season. I've only ever seen it in a jar or juice. I've never seen it in real form.
Mbaker
Well-Known Member
- Messages
- 4,339
- Type of diabetes
- Treatment type
- Diet only
- Dislikes
- Available fast foods in Supermarkets
They are a bigger than red currants but nut as big as a small grape. I was getting mine from Waitrose, but I know they were in at least one other major supermarket. I put them in a Nutribullet with water - very sour but I don't mind that. They definitely will be in before Christmas.
- Messages
- 15,905
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Tablets (oral)
Shop bought cranberry sauce, although it’s 48g carbs per 100g (Tesco own brand), I get away with a teaspoonful which equals less than 3g of carbohydrate, eaten with a fatty roast dinner.
Chook
Expert
- Messages
- 5,095
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- People who think they know everything.
The fresh berries are usually in the shops for a few weeks before Christmas. I buy the packages of them and just put them straight in the freezer as they freeze and defrost very well.
To make the sauce is easy - just put some frozen or defrosted cranberries in to a saucepan with a tablespoon of liquid (brandy whisky, red wine or water), some sweetener, a half teaspoon of cinnamon and a couple of cloves and cook gently until the berries pop and the sauce thickens. Taste and add more sweetener if necessary - cool before serving. I often add more spices.
To make the sauce is easy - just put some frozen or defrosted cranberries in to a saucepan with a tablespoon of liquid (brandy whisky, red wine or water), some sweetener, a half teaspoon of cinnamon and a couple of cloves and cook gently until the berries pop and the sauce thickens. Taste and add more sweetener if necessary - cool before serving. I often add more spices.
Yes, it's high in sugar, but I have just a small portion (a teaspoonful). I feel I have given up enough and don't worry about condiments. I make my own mint jelly and don't cut down the sugar. Again, I have just a small teaspoonful.
Robbity
Expert
- Messages
- 6,686
- Type of diabetes
- Type 2
- Treatment type
- Diet only
Waitrose also do their own brand of frozen cranberries and these have a somewhat longer "season" than the fresh berries - they're available now and on offer.
I'd recommend too that you make your own sauce, and you can also treat this like any other (cooked) fruit and have a little with double cream, creme fraiche or greek yogurt as an alternative to other berries.
Diverting slightly - one of my winter treats is cranberry muffins, I just add a spoonful of cranberries and a bit cinnamon and orange zest to my basic muffin mix, bake, scoff, and I'm a happy little hippo...
Robbity
I'd recommend too that you make your own sauce, and you can also treat this like any other (cooked) fruit and have a little with double cream, creme fraiche or greek yogurt as an alternative to other berries.
Diverting slightly - one of my winter treats is cranberry muffins, I just add a spoonful of cranberries and a bit cinnamon and orange zest to my basic muffin mix, bake, scoff, and I'm a happy little hippo...
Robbity
Buy a bag of frozen or fresh whole cranberries. Cook them down in a heavy sauce pan with some water, about 1/8 to 1/4C of orange juice unsweetened, zest of 1 orange, 1 or 2 cinnamon sticks, and some ethyritrol or other favorite sugar substitute. The berries will pop. Keep stirring over low heat until it thickens. This will last in the fridge for weeks in an airtight container. Delicious.
