Guest guest Posted November 4, 2006 Report Share Posted November 4, 2006 I've just got to comment here.... it sounds like a great recipe, but.... IMHO, if your child is having ANY flare-ups or digestive issues that you are puzzled about, and you are using cranberries this way, I would definitely STOP using them. You would need to strain out all the seeds, I'm afraid.... otherwise they are a more advanced food and *may* be causing you a problem. Same goes for blueberries, raspberries, etc. Patti Cranberry Apple sauce Hi Meleah and all, Cranberry Apple Sauce One bag of raw cranberries Five apples (peeled, cored and sliced) 1 cup honey (cut down to 1/3 if new to diet) 1 packet of Gelatin (adds a bit of protein and helps it to set nice) Clean cranberries and sort out bad guys. Put one cup of cool water in pan and mix well with gelatin packet and honey. Then add cranberries and apples slices. Bring to boil for ten minutes until the berries pop. Cook until apples are tender. Cool, then throw into food processor until well blended into sauce. Process a bit more. It will set up in fridge...or enjoy warm. Recent Activity a.. 12New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2006 Report Share Posted November 4, 2006 > > Hi Meleah and all, > > > Cranberry Apple Sauce > > One bag of raw cranberries > Five apples (peeled, cored and sliced) > 1 cup honey (cut down to 1/3 if new to diet) > 1 packet of Gelatin (adds a bit of protein and helps it to set nice) > > > > Clean cranberries and sort out bad guys. Put one cup of cool water in pan and mix well with gelatin packet and honey. Then add cranberries and apples slices. Bring to boil for ten minutes until the berries pop. Cook until apples are tender. > > Cool, then throw into food processor until well blended into sauce. Process a bit more. It will set up in fridge...or enjoy warm. It is not suffiicient to put cranberries in the food processor. The skins must be removed by prssing the cooked cranberries through a sieve. I hope you are not feeding this to Kiki. Antoinette, I think you may not be clear on some aspects of the diet and this could be contributing to Kiki's flares and regressions. Carol F. SCD 6 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 So, you would just cook the cranberries separately from the apples, and press them through a food mill after they are cooked? Then combine the cranberry puree with the cooked apples when making them into sauce? Meleah Re: Cranberry Apple sauce > >> >> Hi Meleah and all, >> >> >> Cranberry Apple Sauce >> >> One bag of raw cranberries >> Five apples (peeled, cored and sliced) >> 1 cup honey (cut down to 1/3 if new to diet) >> 1 packet of Gelatin (adds a bit of protein and helps it to set nice) >> >> >> >> Clean cranberries and sort out bad guys. Put one cup of cool water in >> pan and mix well > with gelatin packet and honey. Then add cranberries and apples slices. > Bring to boil for > ten minutes until the berries pop. Cook until apples are tender. >> >> Cool, then throw into food processor until well blended into sauce. >> Process a bit more. > It will set up in fridge...or enjoy warm. > > It is not suffiicient to put cranberries in the food processor. The skins > must be removed by > prssing the cooked cranberries through a sieve. I hope you are not feeding > this to Kiki. > Antoinette, I think you may not be clear on some aspects of the diet and > this could be > contributing to Kiki's flares and regressions. > > Carol F. > SCD 6 years, celiac > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 Not sure a food mill strains finely enough to strain out the seeds, too. It will keep the skins from going through. I am not sure on this. I don't own or use a food mill. I think if I were going to make cranberry anything, I would push the cooked berries through a fine mesh sieve with the back of a spoon. I know... more time-consuming. Patti Re: Re: Cranberry Apple sauce So, you would just cook the cranberries separately from the apples, and press them through a food mill after they are cooked? Then combine the cranberry puree with the cooked apples when making them into sauce? Meleah Recent Activity a.. 14New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 Thanks for the heads up Patti. I didnt' see any seeds. But truly wondered about the tuff skins. After cooking them they still are a bit tougher. But I process it well, until it is very smoothe. We never have fed this to Kiki during a flare. She only gets intro foods. I do not consider this an intro food for her. The rest of us do fine eating this though. No signs of trouble. IT is fun feeding five this way...all at different stages. A true chalenge. Remember guys we are 8 months out. I thank you for moderating. Antoinette (SCD 2/06) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 > > So, you would just cook the cranberries separately from the apples, and > press them through a food mill after they are cooked? Then combine the > cranberry puree with the cooked apples when making them into sauce? I love cranberry anything. Goes well with not only apples, but mango, pineapple, kiwi...lots of fruits. For this reason, I generally make the cranberries by themselves (and freeze by portions in glass jars). Dunno what I want to blend with it until the mood strikes ;-) I will say it's a PIA project, so I make a lot at once. I make my 'cranberry base' w/out honey or gelatin - just plain. Wash and pick over, then put cranberries to simmer in water to cover only. Be prepared to stir often - I generally pick out the skins as they pop (use tongs). To deseed, I think it is easier to put the skinned, cooled cranberries (or any cooked berry)into a big piece of cheesecloth (double-layer if nec) and wring it down over a bowl. The seeds and skin bits will stay inside the cloth, and the fruit will wind up in your bowl. It is really only worthwhile if you make a lot, imho. We had cranberry-mango with our pot roast tonight :-) -christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 Hi Meleah, Perhaps they could be strained to remove the skins and seeds and the cranberry pulp/juice that goes through could be used to make a cranberry " jelly " . This would be easier to tolerate than the skins and seeds for beginnners or those in flares. If someone wnated to save time you may be able to use a legal cranberry juice and gelatin. Sheila, SCD Feb. 2001, UC 22yrs mom of and > So, you would just cook the cranberries separately from the apples, and > press them through a food mill after they are cooked? Then combine the > cranberry puree with the cooked apples when making them into sauce? > Meleah > > Re: Cranberry Apple sauce > > > > > >> > >> Hi Meleah and all, > >> > >> > >> Cranberry Apple Sauce > >> > >> One bag of raw cranberries > >> Five apples (peeled, cored and sliced) > >> 1 cup honey (cut down to 1/3 if new to diet) > >> 1 packet of Gelatin (adds a bit of protein and helps it to set nice) > >> > >> > >> > >> Clean cranberries and sort out bad guys. Put one cup of cool water in > >> pan and mix well > > with gelatin packet and honey. Then add cranberries and apples slices. > > Bring to boil for > > ten minutes until the berries pop. Cook until apples are tender. > >> > >> Cool, then throw into food processor until well blended into sauce. > >> Process a bit more. > > It will set up in fridge...or enjoy warm. > > > > It is not suffiicient to put cranberries in the food processor. The skins > > must be removed by > > prssing the cooked cranberries through a sieve. I hope you are not feeding > > this to Kiki. > > Antoinette, I think you may not be clear on some aspects of the diet and > > this could be > > contributing to Kiki's flares and regressions. > > > > Carol F. > > SCD 6 years, celiac > > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > > websites: > > http://www.breakingtheviciouscycle.info > > and > > http://www.pecanbread.com > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2006 Report Share Posted November 26, 2006 Someone recently posted a recipe for Cranberry Apple sauce on pecanbread recently. Since my hubby is not ready for cranberries yet, we adapted this recipe for people on stage 1 or 2. The original recipe is below this one. I'm posting this on both Pecanbread and scdrecipe_creators. -Sharon Cranberry Apple Sauce (for scd beginners) Ingredients: 1 cup of Knudson Just Cranberry juice 2 cups applesauce (homemade) 1/2-3/4 cup of honey (we used 1 cup and it was too sweet) 2 packet of Knox gelatin (1 packet may work) Put one cup of cool water in a pan and mix well with gelatin and honey. Add cranberry juice and applesauce. Bring to a boil. (I boiled for 10 minutes, but I'm sure less would be fine.) Cool to room temp, then place in fridge to cool. It will set in fridge. (I also gave it a good stir several times while it was in the fridge to break it up. I didn't want it to look like jello.) I also think a little bit of orange juice added to this might have been good. > > Hi Meleah and all, > > > Cranberry Apple Sauce > > One bag of raw cranberries > Five apples (peeled, cored and sliced) > 1 cup honey (cut down to 1/3 if new to diet) > 1 packet of Gelatin (adds a bit of protein and helps it to set nice) > > > > Clean cranberries and sort out bad guys. Put one cup of cool water in pan and mix well with gelatin packet and honey. Then add cranberries and apples slices. Bring to boil for ten minutes until the berries pop. Cook until apples are tender. > > Cool, then throw into food processor until well blended into sauce. Process a bit more. It will set up in fridge...or enjoy warm. > > If you want to make pop sickles just put into molds and freeze them. > > **After cooked can add spotted banana to purée into mixture. This can add calories and extra nutrition. > **After it has cooled down significantly sneak your vitamins. Use discretion not to put to much of them in. Just enough for one day per serving. Can freeze vitamins in the pop sickles. Great way to sneak them into our little ones. They don't even know what they are eating. > > Enjoy! Antoinette and family of five (SCD 2/06) > > > > Quote Link to comment Share on other sites More sharing options...
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