Ingredients
1C fresh cranberries
Water to cover them
1C cold water
1 Tbsp unflavored gelatin (or one packet)
Sweetener to taste (I use 2 or 3 packets of Splenda)

Rinse berries and simmer on stove until all the berries are popped. Remove from heat and cool to room temperature. You may strain the berries if you want a smooth sauce. In a microwave safe container pour the 1 cup of cold water and sprinkle the gelatin over the top. Allow the gelatin to soften (about 1 minute). Microwave on high for a couple of minutes until the water is hot and the liquid is clear. It is not necessary to boil. Stir this into the cooked cranberries or the strained juice. Make sure it is cool to room temperature, then add your sweetener. Taste to see if it is sweet enough and then refrigerate.

Cranberries have 6 carbs per half cup. Total recipe has 12 carbs

This entry was posted on Thursday, October 13th, 2005 at 1:50 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.