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#1
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REC: cranberry-citrus relish
Picked this up from Parade magazine a few years ago, and this year have
subbed Splenda for the sugar. 12 oz bag cranberries 1/2 navel orange 1/2 lime 1/2 lemon 1/2 cup Splenda Put fruit--peels, pith, seeds and all--into food processor. Chop to a coarse consistency. Transfer to a saucepan and add Splenda. Bring to a boil, then simmer on low heat for 15 minutes, stirring occasionally. Sauce will thicken while simmering. Cate |
#2
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Personally, I would use zest only. Most of the flavor is in the oils and
very little if any carbs. -- - Bear Grrrrrrrr : o) 353/285/210 "Cate" wrote in message ... Picked this up from Parade magazine a few years ago, and this year have subbed Splenda for the sugar. 12 oz bag cranberries 1/2 navel orange 1/2 lime 1/2 lemon 1/2 cup Splenda Put fruit--peels, pith, seeds and all--into food processor. Chop to a coarse consistency. Transfer to a saucepan and add Splenda. Bring to a boil, then simmer on low heat for 15 minutes, stirring occasionally. Sauce will thicken while simmering. Cate |
#3
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#4
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Hi Cate,
Your version does sound good. I've made candied peel a lot and you're right about the bitterness. I've done a similar conserve using orange and it was grrrrrrrrrreat. I think I'll try your version for Thanksgiving and the carbs be damned. It can't be much anyway. I read once that a Vidalia onion has a higher sugar percentage than an orange, so go figure. Happy Thanksgiving and thanks for both recipes! -- - Bear Grrrrrrrr : o) 353/282/210 "Cate" wrote in message ... "Bear" wrote in news:X4mdnTkWVv7sNDncRVn- : Personally, I would use zest only. Most of the flavor is in the oils and very little if any carbs. I've seen a recipe with these ingredients that does indeed use only zest. But I guess this is the super-quickie, idiot-proof version. (Lots of people get the white stuff in with the zest, ruining the whole idea of zest only.) And the white part really doesn't add bitterness because of the sweetener. Cate |
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