Savory Cranberry Sauce, for meat
 

Ok, this was a total experiment and I played with it a bit but it came out WONDERFUL!

Ingredient amounts are approximate, be sure to taste test.

1 cup of cranberries
1.5 cups of water
2-3 tsp of good chicken bullion (I use "Better than Boullion")
about 1 Tbl of Pomegranite Vinegar (Found at Trader Joe's)
about 2 Tbl of splenda
Pepper to taste

Taste, adjust, taste, adjust!
I simmered the ingredients, tasting frequently. Then when the berries have stopped popping and the water has cooked down a bit, I put into a blender. Put back in the pan and cooked a bit more water off.

It is very powerfully cranberry tasting so you don't want to drown your meat in it, but it makes a wonderful side to dip your meat into.

Hey Bunny Thief, that looks quite good - wish you'd experimented before Thanksgiving!

I'm guessing this would be about 6-7 grams of carbs for a 1/4 cup serving? (Found another cool nutrition site here , btw. Thought you might be interested.)

You won't be using 1/4 cup of this stuff though. Maybe 1 Tble spoon for a good sized chunk o' meat. :)

My experiment is just in time for Christmas and NY's! :) I think I'll make Lamb for NY eves and serve it with this cranberry sauce.

One nice thing about cranberries is they have a lot of pectin in them so the sauce gets nice and thick without any fussing.

So the sugar in "regular" cranberry recipes isn't essential for the texture? That's good to know!

I'm trying to figure out how to make LC cranberry sauce using stevia, not splenda, and I wasn't sure if the texture would work out OK if I simply boiled cranberries in water with some stevia added. Splenda has a lot more bulk than the pure stevia I use.

I'm not expecting a huge crowd for Thanksgiving, so I'll experiment next week. I'm going to have "canned berry sauce" (canned jelled cranberry sauce) for the kids anyway, so if my LC cranberry sauce isn't too great it won't ruin the dinner.

I searched this site for cranberry sauce recipes and found the one that uses SF gelatin, but I don't have a source for kosher gelatin so I can't use that recipe.

So Nancy, I know this is an ancient post, but do you remember about how long it lasts in the fridge? With minimal vinegar and no sugar, I'm guessing not long. I wonder if I start out with frozen cranberries, and then re-freeze portions of the sauce, how it might affect the texture.

Thanks!

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Freezing is probably just fine. I freeze everything. I wouldn't keep it longer than a week or two in the fridge.

Thanks!

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