Because it’s Tech Tuesday I had originally intended to share a post about the iphone apps that I’m using to make me a faster runner. Ãƒâ€šÃ‚Â Then I realized that Thursday is Thanksgiving in the US and 90% of you, my dear readers, are American. Ãƒâ€šÃ‚Â This means that my Tech Tuesday post will mean more to you on Friday (as you work off your Holiday meal), and my Food Friday post would have been a day too late. Ãƒâ€šÃ‚Â So I decided to changeÃƒâ€šÃ‚Â my posting “schedule” so that I could share with you this healthy alternative to those nasty canned cranberry sauces that come out of the can still looking like the can…
This is a simple homemade n0-fuss cranberry sauce -- no spices, no orange peel, nothing extra. It should turn out to be about the same thickness as pudding. It can be served not only with turkey, but over yogurt or ricotta cheese for breakfast or a snack, or accompanying cheeses and nuts as a dessert.
- 1 bag of fresh cranberries (12 oz)
- Sugar substitute equal to 1 cup sugar (I use EZ-Sweetz)
- 1 cup water
- 1/4 teaspoon salt
- Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
- Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
- Stir frequently. The cranberries will pop, and then release their "gel" -- and the sauce will come together like magic. Cook until the sauce is the consistency you want, about 5 to 10 minutes.
- Note: I used a liquid sweetener in this recipe, which adds zero carbs, instead of the powdered artificial sweeteners that often use sugars as a base.