| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | Bag, 12 oz of fresh | |
| cranberries | ||
| 1 | c | Water |
| Whole cloves | ||
| Sticks of cinnamon | ||
| Artificial sweetener to | ||
| taste I used about 15 or | ||
| 16 packets of Equal | ||
| 1 | t | Vanilla, or to taste |
INSTRUCTIONS
cook cranberries, water, cloves and cinnamon sticks together in a pot until the cranberries are bursting. remove from heat and add sweetener. Let cool a bit and add vanilla. cool and refrigerate. The vanilla gives it a complex mysterious taste that is good. I undersweetened it this time for an experiment. As it accompanies meat, I don't want the sweetness to overwhelm the turkey. I don't think this wil work too well for small children. I do remember that when my kids were little they preferred the canned, jellied stuff to the home made whole berry sauce with cinnamon etc. Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Nov 23, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17.8mg
Potassium: 190.8mg
Carbohydrates: 24.5g
Fiber: 9.9g
Sugar: 7.3g
Protein: <1g