Cranberries
Cranberries are a traditional accompaniment to turkey in the UK, Canada, and the United States. The plant is native to North America and was used with dried meats, originally growing in peat bogs and marshes. Today cranberries are cultivated in well-irrigated sand. We haven’t perfected a cranberry dish with Brown Sugar Splenda yet, and when we do; it will be posted. The taste is similar, but it just doesn't set the same way as sugar. Our other holiday favorites include these recipes: Turkey, Turkey Gravy, Turkey Stuffing, Potatoes, Brining the Turkey, Coleslaw, and Yams.
Ingredients
- 3 cups (300 gr) bag of cranberries (9 CHO/100GR) 27 CHO
- 1 cup (200 gr) white sugar 200 CHO
- 1 cup water
TOTAL CHO 227 CHO
- TOTAL WEIGHT 617 GRAMS
- 227 CHO DIVIDED BY 617 GRAMS = .367 CHO/GRAM
- 1 TBSP = 20 GRAMS (.367 CHO x 20 GRAMS) 7.34 CHO/TBSP
- ¼ CUP = 4 TBSP (7.34 CHO x 4) 29.36 CHO/1/4 CUP
Instructions
- Add sugar and water to small saucepan and over medium heat bring to a boil. Add cranberries and bring back to a boil. Reduce heat slightly and simmer for 10 minutes. You do not want to burn the sugar. Gently stir a few times, but not often as berries start to burst.
- Remove from heat and let cool for 5 minutes. Place in serving dish, cool completely at room temperature. Cover with plastic wrap and refrigerate overnight.
- Serve cold with turkey dinner.
