Colleen wrote:
|| Made this last night. It was good.
||
|| 1 bag cranberries, well rinsed
|| Splenda to taste
|| 1 cup raspberries
|| one packet knox geletain
||
|| Place berries in saucepand with about 1/2 cup water. (Should
|| just cover the bottom of the pan about 1/2 inch)
|| Simmer on medium heat until berries pop and break apart.
|| Add raspberries (I used frozen)
||
|| Mix geletain according to directions. Add enough to about
|| double the volume of the berries.
||

Why do some recipes add geletain or xathan gum to cranberry
sauce? It appears that cranberries contain enough pectin to
thicken up nicely by themselves.

BJ