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!

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.

Wendy

"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.

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?

Wendy

W. Baker wrote:
> 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?

Same here. I make it all the time. One cup of water, one cup of Splenda
and 3 cups of whole cranberries. I grate in a tad of nutmeg, too. Color
is no different than the sugar version.

DH really likes it so when cranberries are in season, I buy a few of the
big bags and put them in the deep freeze.

For you gals in the Northeast, Chatsworth, NJ has a Cranberry festival
every year around this time. There you can buy dry-harvested cranberries
which freeze better. When I lived up north I would buy them for us and
for my mom who was also Diabetic. We'd stock our freezers.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"BlueBrooke" > wrote in message
...
> On Sat, 07 Nov 2009 20:56:19 -0600, Janet Wilder
> > wrote:
>
>> W. Baker wrote:
>
>> > 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?
>>
>> Same here. I make it all the time.
>
> Another ditto. I made mine "pre-T2" with sugar, and since then with
> Splenda. It comes out great. No one can tell the difference,
> including me. :-)
>
> Actually, as far as Thanksgiving dinner prep goes, it's just about the
> easiest thing I do -- with the exception of opening the olive or
> pickle jars. :-D

Yes, I've never noticed any difference in taste or color either.

Cheri

"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.

"Cheri" > wrote in message
...
> "BlueBrooke" > wrote in message
> ...
>> On Sat, 07 Nov 2009 20:56:19 -0600, Janet Wilder
>> > wrote:
>>
>>> W. Baker wrote:
>>
>>> > 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?
>>>
>>> Same here. I make it all the time.
>>
>> Another ditto. I made mine "pre-T2" with sugar, and since then with
>> Splenda. It comes out great. No one can tell the difference,
>> including me. :-)
>>
>> Actually, as far as Thanksgiving dinner prep goes, it's just about the
>> easiest thing I do -- with the exception of opening the olive or
>> pickle jars. :-D
>
> Yes, I've never noticed any difference in taste or color either.

I guess I'm just used to the canned stuff. My mom made it from scratch a
few times and nobody liked it.

yeah when i was sick i made cranberry smoothies using whole fresh
cranberries i froze in freezer then blended with water and a few cubes ice
and liquid splenda and a "tol or if i was lazy rip open a few packets of
wifes equal and toss into blender...was very tasty..i even added lemon juice
to it to make it better.

KROM

"Janet Wilder" > wrote in message
...
> W. Baker wrote:
>> 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?
>
> Same here. I make it all the time. One cup of water, one cup of Splenda
> and 3 cups of whole cranberries. I grate in a tad of nutmeg, too. Color is
> no different than the sugar version.
>
> DH really likes it so when cranberries are in season, I buy a few of the
> big bags and put them in the deep freeze.
>
> For you gals in the Northeast, Chatsworth, NJ has a Cranberry festival
> every year around this time. There you can buy dry-harvested cranberries
> which freeze better. When I lived up north I would buy them for us and for
> my mom who was also Diabetic. We'd stock our freezers.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

my wife who is VERY picky eater tasted my craberries i made when sick and
now wants MY version for meals like thnxgiving and xmas rather then the
canned stuff.

KROM

"Cheri" > wrote in message
...
> "BlueBrooke" > wrote in message
> ...
>> On Sat, 07 Nov 2009 20:56:19 -0600, Janet Wilder
>> > wrote:
>>
>>> W. Baker wrote:
>>
>>> > 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?
>>>
>>> Same here. I make it all the time.
>>
>> Another ditto. I made mine "pre-T2" with sugar, and since then with
>> Splenda. It comes out great. No one can tell the difference,
>> including me. :-)
>>
>> Actually, as far as Thanksgiving dinner prep goes, it's just about the
>> easiest thing I do -- with the exception of opening the olive or
>> pickle jars. :-D
>
> Yes, I've never noticed any difference in taste or color either.
>
> Cheri
>
>

either old sweetener or you were cooking it too high, i am not a good cook
and DH doesn't like cranberry anything, so i mix a half cup of splendia and
water and let that sit, then i put the berries in another half cup of water
bring to a boil and when the start to burst is when i add the splenda when
it comes back to the boil i turn it off and cover, let it sit on stove until
you are ready to serve, Lee

--
Have a wonderful day

"Julie Bove" > wrote in message
...
>
> "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.
>

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

"Stormmee" > wrote in message
...
> either old sweetener or you were cooking it too high, i am not a good cook
> and DH doesn't like cranberry anything, so i mix a half cup of splendia
> and water and let that sit, then i put the berries in another half cup of
> water bring to a boil and when the start to burst is when i add the
> splenda when it comes back to the boil i turn it off and cover, let it sit
> on stove until you are ready to serve, Lee

The sweetener wasn't old. I only buy it once a year if that, just for the
cranberries.

I am making this the day before. Could that be the problem? I like it
cold. Not at room temp.

"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.

Julie Bove wrote:

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

Did you use too much water? It kind of sounds like it, Julie. The
cranberries have a natural pectin and they thicken up by themselves.
Next time follow the instructions on the bag for whole berry sauce but
substitute the sugar. There should only be one cup of water to 3 cups of
berries.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Julie Bove > wrote:

: "Stormmee" > wrote in message
: ...
: > either old sweetener or you were cooking it too high, i am not a good cook
: > and DH doesn't like cranberry anything, so i mix a half cup of splendia
: > and water and let that sit, then i put the berries in another half cup of
: > water bring to a boil and when the start to burst is when i add the
: > splenda when it comes back to the boil i turn it off and cover, let it sit
: > on stove until you are ready to serve, Lee

: The sweetener wasn't old. I only buy it once a year if that, just for the
: cranberries.

: I am making this the day before. Could that be the problem? I like it
: cold. Not at room temp.
I always make mine well in advance to cut down on last minute cooking.

Wendy

when you make it shouldn't matter, i make one with stuff you wouldn't but
the main ingr is the berries and splenda so i can assure you it keeps almost
forever in the frig, Lee

--
Have a wonderful day

"Julie Bove" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> either old sweetener or you were cooking it too high, i am not a good
>> cook and DH doesn't like cranberry anything, so i mix a half cup of
>> splendia and water and let that sit, then i put the berries in another
>> half cup of water bring to a boil and when the start to burst is when i
>> add the splenda when it comes back to the boil i turn it off and cover,
>> let it sit on stove until you are ready to serve, Lee
>
> The sweetener wasn't old. I only buy it once a year if that, just for the
> cranberries.
>
> I am making this the day before. Could that be the problem? I like it
> cold. Not at room temp.
>

"Janet Wilder" > wrote in message
...
> Julie Bove wrote:
>
>> Could be. I was trying to get it to get thick also and it never did.
>
> Did you use too much water? It kind of sounds like it, Julie. The
> cranberries have a natural pectin and they thicken up by themselves. Next
> time follow the instructions on the bag for whole berry sauce but
> substitute the sugar. There should only be one cup of water to 3 cups of
> berries.

I don't think I used any water but I don't remember. I really don't ever
want to make it again but might buy the canned if I can find it.

In article >,
"W. Baker" > wrote:

> 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 make it with erithrytol and freeze containers of it. That reminds me.
I should remember to get extra cranberries at Th'ing and make a lot in
advance.

It doesn't look exactly like the sugared kind (more pinkish than deep
red), but it tastes fine. I use less sweetener than the equivalent of
the sugar the recipe calls for, but then I use less sugar when I make
the sugared kind for my relatives, too.

Priscilla

In article >,
"Julie Bove" > wrote:

> "W. Baker" > wrote in message
> ...
> > Julie Bove > wrote:
> > : 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.

Yeah, mine did that, too, but it tasted fine to me.

PP

In article >,
Janet Wilder > wrote:

> Julie Bove wrote:
>
> > Could be. I was trying to get it to get thick also and it never did.
>
> Did you use too much water? It kind of sounds like it, Julie. The
> cranberries have a natural pectin and they thicken up by themselves.
> Next time follow the instructions on the bag for whole berry sauce but
> substitute the sugar. There should only be one cup of water to 3 cups of
> berries.

Yes, it thickens as it cools. I take the recipe on the bag of
cranberries and reduce both water and sweetener by about 1/3.

PP

In article >,
"Julie Bove" > wrote:

> "Stormmee" > wrote in message
> ...
> > either old sweetener or you were cooking it too high, i am not a good cook
> > and DH doesn't like cranberry anything, so i mix a half cup of splendia
> > and water and let that sit, then i put the berries in another half cup of
> > water bring to a boil and when the start to burst is when i add the
> > splenda when it comes back to the boil i turn it off and cover, let it sit
> > on stove until you are ready to serve, Lee
>
> The sweetener wasn't old. I only buy it once a year if that, just for the
> cranberries.
>
> I am making this the day before. Could that be the problem? I like it
> cold. Not at room temp.

I think it's better if you make it the day before and let it sit in the
fridge over night. I do that with the squash, too. Much better after a
day in the fridge.

PP

In article >,
Susan > wrote:

> I use a combination of liquid sucralose (sweetzfree.com, zero calories
> and carbs) and erythritol. Plus, I like it very tart. I can get away
> with it because Tom's family likes the sliced stuff in the can <*shudder*>.
>
> It's so intensely concentrated that I've had the same little bottle of
> sweetzfree in my fridge for three years no, plus I don't cook/bake much
> that uses sweetener any more.
>
> Susan

Susan, does the liquid sucralose taste less than the powder? I got a
bottle of it, but I haven't tried it yet. I wouldn't mind using it with
erythritol if I weren't going to get the after taste.

Priscilla

Peppermint Patootie > wrote:
: In article >,
: Janet Wilder > wrote:

: > Julie Bove wrote:
: >
: > > Could be. I was trying to get it to get thick also and it never did.
: >
: > Did you use too much water? It kind of sounds like it, Julie. The
: > cranberries have a natural pectin and they thicken up by themselves.
: > Next time follow the instructions on the bag for whole berry sauce but
: > substitute the sugar. There should only be one cup of water to 3 cups of
: > berries.

: Yes, it thickens as it cools. I take the recipe on the bag of
: cranberries and reduce both water and sweetener by about 1/3.

: PP

I also follow the bag recipe, but dd some sicks of cinnamoon which can be
removed before serving and some whole cloves, also to be removed, with a
bit more difficculty:-) I find it thickens up just fine in the fridge.
Not as firm as the canned, strained tht you can slice, but quite thick
enough!.

Wendy

W. Baker wrote:
> Peppermint Patootie > wrote:
> : In article >,
> : Janet Wilder > wrote:
>
> : > Julie Bove wrote:
> : >
> : > > Could be. I was trying to get it to get thick also and it never did.
> : >
> : > Did you use too much water? It kind of sounds like it, Julie. The
> : > cranberries have a natural pectin and they thicken up by themselves.
> : > Next time follow the instructions on the bag for whole berry sauce but
> : > substitute the sugar. There should only be one cup of water to 3 cups of
> : > berries.
>
> : Yes, it thickens as it cools. I take the recipe on the bag of
> : cranberries and reduce both water and sweetener by about 1/3.
>
> : PP
>
> I also follow the bag recipe, but dd some sicks of cinnamoon which can be
> removed before serving and some whole cloves, also to be removed, with a
> bit more difficculty:-) I find it thickens up just fine in the fridge.
> Not as firm as the canned, strained tht you can slice, but quite thick
> enough!.

Sometimes I'll put a stick of Mexican cinnamon in ours, too.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Peppermint Patootie" > wrote in message
news
> In article >,
> "W. Baker" > wrote:
>
>> 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 make it with erithrytol and freeze containers of it. That reminds me.
> I should remember to get extra cranberries at Th'ing and make a lot in
> advance.
>
> It doesn't look exactly like the sugared kind (more pinkish than deep
> red), but it tastes fine. I use less sweetener than the equivalent of
> the sugar the recipe calls for, but then I use less sugar when I make
> the sugared kind for my relatives, too.

Yeah, the pinkish color really put me off. But it didn't taste very good
either and the texture wasn't right.

"Peppermint Patootie" > wrote in message
news
> In article >,
> Janet Wilder > wrote:
>
>> Julie Bove wrote:
>>
>> > Could be. I was trying to get it to get thick also and it never did.
>>
>> Did you use too much water? It kind of sounds like it, Julie. The
>> cranberries have a natural pectin and they thicken up by themselves.
>> Next time follow the instructions on the bag for whole berry sauce but
>> substitute the sugar. There should only be one cup of water to 3 cups of
>> berries.
>
> Yes, it thickens as it cools. I take the recipe on the bag of
> cranberries and reduce both water and sweetener by about 1/3.

Hmmm... I guess I was wanting something akin to the canned and it just
wasn't.

"W. Baker" > wrote in message
...
> Peppermint Patootie > wrote:
> : In article >,
> : Janet Wilder > wrote:
>
> : > Julie Bove wrote:
> : >
> : > > Could be. I was trying to get it to get thick also and it never
> did.
> : >
> : > Did you use too much water? It kind of sounds like it, Julie. The
> : > cranberries have a natural pectin and they thicken up by themselves.
> : > Next time follow the instructions on the bag for whole berry sauce but
> : > substitute the sugar. There should only be one cup of water to 3 cups
> of
> : > berries.
>
> : Yes, it thickens as it cools. I take the recipe on the bag of
> : cranberries and reduce both water and sweetener by about 1/3.
>
> : PP
>
> I also follow the bag recipe, but dd some sicks of cinnamoon which can be
> removed before serving and some whole cloves, also to be removed, with a
> bit more difficculty:-) I find it thickens up just fine in the fridge.
> Not as firm as the canned, strained tht you can slice, but quite thick
> enough!.

I tried it with spices in it and we all hated it. I think it was Jennifer's
recipe. Has been many years though so I could be wrong on that.

In article >,
"Julie Bove" > wrote:

> "Peppermint Patootie" > wrote in message
> news
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Julie Bove wrote:
> >>
> >> > Could be. I was trying to get it to get thick also and it never did.
> >>
> >> Did you use too much water? It kind of sounds like it, Julie. The
> >> cranberries have a natural pectin and they thicken up by themselves.
> >> Next time follow the instructions on the bag for whole berry sauce but
> >> substitute the sugar. There should only be one cup of water to 3 cups of
> >> berries.
> >
> > Yes, it thickens as it cools. I take the recipe on the bag of
> > cranberries and reduce both water and sweetener by about 1/3.
>
> Hmmm... I guess I was wanting something akin to the canned and it just
> wasn't.

You have to let it cool first.

PP