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.
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(C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com