Friday, November 30, 2012
This was one of three new recipes I made for Thanksgiving this year. I made some more today and put it in jars so I will have enough to last through the holidays. It is luscious, easy, more versatile and even prettier than cranberry sauce.
2 cups (220 grams or about ½ pound) fresh cranberries
2 cups water
Sugar substitute equal to 1 cup sugar *
2 to 3 tablespoons brandy or to taste
A sprinkle of salt
Wash cranberries and drain well, removing any stems and damaged or soft berries. Place the berries in a small heat-resistant bowl or a glass canning jar. Berries should be room temperature.
In a medium saucepan, over medium-high heat, bring water, sweetener, brandy, and salt to a boil. Boil for a few minutes to drive off some of the alcohol, if desired.
Pour boiling mixture over cranberries. Place a small plate or weight on top to keep berries submerged. All the berries should split after a few minutes. If any do not, drain off the liquid, reheat, and repeat the process. Let stand until room temperature. Cover and refrigerate overnight or 8 hours. Store in refrigerator or fill jars and process in a water bath as for canning.
Use as a relish, a condiment, a garnish, or a topping for desserts. (I'm planning to use it to top a round of baked brie.)
Makes 2 cups. Per ¼ cup serving (with zero-carb sweetener):
Cal: 15; Pro: 0g; Fat: 0g; Fiber: 2g; Net Carbs: 2g
SUGARED BRANDIED CRANBERRIES
Use these as a beautiful, edible garnish for cheese plates, desserts, and drinks, or just eat them like candy.
Drain cranberries. Line a baking sheet with parchment paper. Spread ½ cup dry sugar substitute, such as Swerve, Just Like Sugar, Sweet Perfection, LC-Sweet, or powdered erythritol or xylitol on a pie pan. (Splenda Granular will also work but will add 12 grams of carbs to the nutrition count for the total recipe.) Add a few berries at a time and tilt pan to roll berries around until coated. Transfer berries to lined baking sheet. Let dry for 2 or 3 hours and place in an air-tight container.
BRANDIED CRANBERRY DRINKS
The syrup drained from the cranberries makes a delightful, colorful beverage.
Fill a glass with sparkling or still water and add 2 to 3 tablespoons of the cranberry/brandy liquid, use more or less to taste. Pour over ice and stir. Garnish with a Sugared Cranberry and a slice of lemon. It also makes makes a refreshing, hot cranberry tea.
If you use a zero-carb sweetener, your drinks will have no carbs and almost no calories.
NOTES: *A sweetener with bulk, such as Swerve, Just Like Sugar, Sweet Perfection, LC-Sweet, or powdered erythritol or xylitol, will make a thicker syrup. A high-intensity sweetener, such as liquid sucralose, Splenda, or stevia will make a thin syrup. Or you can use some of each and fine tune it to your taste. The liquid can be drained off and reused with another batch of cranberries.
(C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com