Cranberry Sauce Question

[BizBee]

For Thanksgiving I made cranberry sauce using splenda and one package clear gelatin dissolved in 1 cup hot water, cooked on high and added 1 pkge cranberries until they pop. I make "normal" cranberry sauce for my thin family using this method with 1 cup sugar dissolved in hot water and one package berries and it comes out like jelly--fairly firm. My "splenda" sauce was soupy, even adding a package of gelatin. Has anyone out there made this? Am I doing something wrong? Would like to know for the holidays. Thanks, Bizbee

[Sherri]

Re: Cranberry Sauce Question

Hi there, I made cranberries this year for Thanksgiving. I use 1 cup of splenda 1 cup water per 1 package of cranberries. Cranberries have there own pectin to allow them to cook down and thicken on their own, so I don't use gelatin. I allow the cranberries to cook down longer than the directions. Instead of 10 minutes I cook them for about 20 to 25 minutes untill they have a thicker consistancy. They will be thicker when they have cooled completely in the fridge. Sometimes I like to add a little orange extract, cinnamon, alspice and nutmed when cookin to dress it up with flavor. Hope this helps.

[PJHB]

Re: Cranberry Sauce Question

I made cranberries also and they turned out better than the store bought "shaped like a can" ...........hahahahahaha My girls ate them up............

PJ.........Support MOM