Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > Julie Bove > wrote:
: >
: > : "W. Baker" > wrote in message
: > : ...
: > : > Julie Bove > wrote:
: > : > : Somebody either here or on the other newsgroup said that they bought
: > : > this.
: > : > : I can't remember who said it. I tried looking online and can only
: > see
: > : > some
: > : > : with maltodextrin that has 3g of carb per Tablespoon. No point in
: > that
: > : > IMO.
: > : > : Anyway... To whoever it was that posted about it... What kind do
: > you
: > : > get
: > : > : and where do you get it?
: > : >
: > : > : I did try making it at home and the results were nasty. Thanks!
: > : >
: > : > I always make my own with Splenda or Nutrasweet and it works for me.
: > I
: > : > can eat a nice serving and not spike When I hae some left I use it on
: > : > Wasa Crackers or low carb bread as jam. Since it only cooks for a
: > very
: > : > short time(untll the berries burst) the Nutrasweet does not loose its
: > : > sweetness adn chemically change.
: >
: > : I tried both and the color was off-putting.
: >
: > I find no difference in the color of the regualr and the sugar free
: > cranberry sauces I have made over the years. What did you do to get a
: > different color?

: Mine had a weird pink froth to it.

I never had that, although you can get that when making jams. You can
remove it or jsut stir it back in and it doesn't show up in the jam jars.
Maybe you cooked it too long, as it is a short cook, just until most of
the berries have popped or slit open.

Wendy