Guest guest Posted March 14, 2004 Report Share Posted March 14, 2004 In order to be able to eat cranberries all year round, I buy bags and bags on sale around Thanksgiving when they're plentiful (I've gotten them as cheap as .25 for a 12 oz bag) and freeze them. Then (the easiest recipe), I cook them in lots of extra water, add sucralose to taste, and (because I use extra water) add guar to thicken. This makes a lot of cranberry sauce. You can then freeze the cooked sauce in small portions or keep in the fridge (it keeps for a long time). Delicious with poultry (or in fact any meat) and over my evening fruit salad. Also will add a delicious sweet taste to tea or anything you want sweetened. on 3/14/2004 1:01 AM, RJB112 at rjb112@... wrote: > Cranberries come out on top in a very interesting article on fruits. > Below is the abstract of the article. (I do not have the entire > article, but plan to get it, especially to take a look at the > Bioactivity Index for Dietary Cancer Prevention). Quote Link to comment Share on other sites More sharing options...
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