"W. Baker" > wrote in message
...
> 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.

Could be. I was trying to get it to get thick also and it never did.