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<blockquote data-quote="Jimmy101" data-source="post: 41127" data-attributes="member: 13161"><p><strong>Cranberry Sauce for Christmas</strong></p><p></p><p>Christmas is coming and this has worked well for me...</p><p></p><p>Most of the Cranberry Sauce you buy prepared, especially the stuff that comes in jars is loaded with sugar. This is the sort of thing that if you are not careful sneaks in under the radar because you are usually concentrating on avoiding the other sweet Christmas goodies.</p><p></p><p>Personally I like the tartness of cranberries. The lack of sugar is masked by the roast turkey and all the other components of the Christmas roast. It is also great with turkey sandwiches when you are eating up the leftovers.</p><p></p><p>If you are trying to cater for everyone make up a batch with sugar (although this is a reduced sugar recipe) and one with no sugar at all. The Port gives it a real lift! By the way it is great with freshly grilled venison sausages….</p><p></p><p>Anyway give this a try. It keeps well in the fridge for about a week. Enjoy……</p><p></p><p>Ingredients</p><p></p><p>1 orange</p><p>100g/4oz sugar - omit the sugar for the diabetic version</p><p>5 tbsp port</p><p>359g/12oz cranberries, fresh or frozen</p><p>1 eating apple, finely chopped</p><p></p><p>Method</p><p></p><p>1. Finely grate the zest from the orange and squeeze the juice. Dissolve the sugar in a medium pan with 4 tbsp port and the orange juice.</p><p>2. Stir in the cranberries, apple and orange rind. Cook uncovered for 8-10 minutes (slightly longer if the cranberries are frozen) until the fruit is soft and the juices are slightly thickened.</p><p>3. Stir in the remaining 1 tbsp port. Serve warm or cold.</p><p></p><p>Have a look at my blog <a href="http://www.easydiabeticliving.com" target="_blank">http://www.easydiabeticliving.com</a></p></blockquote><p></p>
[QUOTE="Jimmy101, post: 41127, member: 13161"] [b]Cranberry Sauce for Christmas[/b] Christmas is coming and this has worked well for me... Most of the Cranberry Sauce you buy prepared, especially the stuff that comes in jars is loaded with sugar. This is the sort of thing that if you are not careful sneaks in under the radar because you are usually concentrating on avoiding the other sweet Christmas goodies. Personally I like the tartness of cranberries. The lack of sugar is masked by the roast turkey and all the other components of the Christmas roast. It is also great with turkey sandwiches when you are eating up the leftovers. If you are trying to cater for everyone make up a batch with sugar (although this is a reduced sugar recipe) and one with no sugar at all. The Port gives it a real lift! By the way it is great with freshly grilled venison sausages…. Anyway give this a try. It keeps well in the fridge for about a week. Enjoy…… Ingredients 1 orange 100g/4oz sugar - omit the sugar for the diabetic version 5 tbsp port 359g/12oz cranberries, fresh or frozen 1 eating apple, finely chopped Method 1. Finely grate the zest from the orange and squeeze the juice. Dissolve the sugar in a medium pan with 4 tbsp port and the orange juice. 2. Stir in the cranberries, apple and orange rind. Cook uncovered for 8-10 minutes (slightly longer if the cranberries are frozen) until the fruit is soft and the juices are slightly thickened. 3. Stir in the remaining 1 tbsp port. Serve warm or cold. Have a look at my blog [url]http://www.easydiabeticliving.com[/url] [/QUOTE]
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