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On Tue, 5 Feb 2008 14:03:05 +0000 (UTC), W. Baker wrote:

In alt.support.diabetes Gill Murray wrote:


: Oleg Lego wrote:
: On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted:
:
: Every Thanksgiving and Christmas, I make home-made cranberry sauce. The
: canned jelly crap is just for kids and grandkids.

: I very simply simmer the cranberries in the required amount of water (
: on the package). I use orange zest for the orange flavor, without the
: carbs of the juice. I use Splenda, about 2/3 the amount of sugar called
: for. While it simmers I squish the cranberries against the side of the
: saucepan It is a big hit with company, and they have no idea, it is
: "healthy".

: Gillian

I do much the same, using th eorange zest and also add a few cinnamon
sticks and whole cloves ( which I remove before serving) to give it a
wonderful taste. Most of it usually goes with the many meals of
left-over turkey that I plan for , bu tsee no reason not to use it as a
jam. You coul dalso us it to top some cottage cheese for a different
breakfast taste.

Wendy-who just loves to find ways to keep eating her favorites wwithout
doing damage to her numbers:-)

I don't even cook mine... I do it as a relish. Basically a bag of
cranberries, half an orange, NOT peeled, quarter cup sugar, quarter
cup Splenda... pulse in the food processor until well chopped, then I
adjust to taste if it needs to be sweeter. I do like to have some
cranberry tartness in there.

It tastes best if you can do it the day before and let the flavors
blend a little. Very simple, very easy. I tried once with all Splenda,
but the texture wasn't quite right. It keeps fine for close to a week
and is wonderful with sliced turkey.

--
Cynthia
262/230/152
http://www.garbagethatgoo.com (my weight loss blog)

On Wed, 6 Feb 2008 09:51:05 -0800, in alt.support.diet, Cynthia P
wrote:

On Tue, 5 Feb 2008 14:03:05 +0000 (UTC), W. Baker wrote:

In alt.support.diabetes Gill Murray wrote:


: Oleg Lego wrote:
: On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted:
:
: Every Thanksgiving and Christmas, I make home-made cranberry sauce. The
: canned jelly crap is just for kids and grandkids.

: I very simply simmer the cranberries in the required amount of water (
: on the package). I use orange zest for the orange flavor, without the
: carbs of the juice. I use Splenda, about 2/3 the amount of sugar called
: for. While it simmers I squish the cranberries against the side of the
: saucepan It is a big hit with company, and they have no idea, it is
: "healthy".

: Gillian

I do much the same, using th eorange zest and also add a few cinnamon
sticks and whole cloves ( which I remove before serving) to give it a
wonderful taste. Most of it usually goes with the many meals of
left-over turkey that I plan for , bu tsee no reason not to use it as a
jam. You coul dalso us it to top some cottage cheese for a different
breakfast taste.

Wendy-who just loves to find ways to keep eating her favorites wwithout
doing damage to her numbers:-)

I don't even cook mine... I do it as a relish. Basically a bag of
cranberries, half an orange, NOT peeled, quarter cup sugar, quarter
cup Splenda... pulse in the food processor until well chopped, then I
adjust to taste if it needs to be sweeter. I do like to have some
cranberry tartness in there.

It tastes best if you can do it the day before and let the flavors
blend a little. Very simple, very easy. I tried once with all Splenda,
but the texture wasn't quite right. It keeps fine for close to a week
and is wonderful with sliced turkey.

I do the relish (uncooked) too. During the winter when the
cranberries are in season I'll buy a dozen or so bags and freeze them.
I like to make the relish in the summer when it's hot outside and use
as an accompaniment to whatever we barbecue or grill. It's very
refreshing.
Karen

On Fri, 08 Feb 2008 12:49:55 -0800, Karen Officer wrote:

On Wed, 6 Feb 2008 09:51:05 -0800, in alt.support.diet, Cynthia P
wrote:

On Tue, 5 Feb 2008 14:03:05 +0000 (UTC), W. Baker wrote:

In alt.support.diabetes Gill Murray wrote:


: Oleg Lego wrote:
: On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted:
:
: Every Thanksgiving and Christmas, I make home-made cranberry sauce. The
: canned jelly crap is just for kids and grandkids.

: I very simply simmer the cranberries in the required amount of water (
: on the package). I use orange zest for the orange flavor, without the
: carbs of the juice. I use Splenda, about 2/3 the amount of sugar called
: for. While it simmers I squish the cranberries against the side of the
: saucepan It is a big hit with company, and they have no idea, it is
: "healthy".

: Gillian

I do much the same, using th eorange zest and also add a few cinnamon
sticks and whole cloves ( which I remove before serving) to give it a
wonderful taste. Most of it usually goes with the many meals of
left-over turkey that I plan for , bu tsee no reason not to use it as a
jam. You coul dalso us it to top some cottage cheese for a different
breakfast taste.

Wendy-who just loves to find ways to keep eating her favorites wwithout
doing damage to her numbers:-)

I don't even cook mine... I do it as a relish. Basically a bag of
cranberries, half an orange, NOT peeled, quarter cup sugar, quarter
cup Splenda... pulse in the food processor until well chopped, then I
adjust to taste if it needs to be sweeter. I do like to have some
cranberry tartness in there.

It tastes best if you can do it the day before and let the flavors
blend a little. Very simple, very easy. I tried once with all Splenda,
but the texture wasn't quite right. It keeps fine for close to a week
and is wonderful with sliced turkey.

I do the relish (uncooked) too. During the winter when the
cranberries are in season I'll buy a dozen or so bags and freeze them.
I like to make the relish in the summer when it's hot outside and use
as an accompaniment to whatever we barbecue or grill. It's very
refreshing.
Karen

That's a good idea! I sometimes buy extra, freeze and stick them in
smoothies, but I hadn't thought about using them in the summer.

--
Cynthia
262/228/152
http://www.garbagethatgoo.com (my weight loss blog)

On Wed, 30 Jan 2008 20:47:54 +0000 (UTC), "W. Baker"
wrote:

In alt.support.diabetes Robert Miles wrote:

: " Frank t2" wrote in message
: ...

: Sadly, I do. )
: Our current fridge is jammed with too much ice in the freezer ...
: Unfortunately, there's till quite a bit of protein in there, so I can't
: yet defrost ....
:
:
: Ohh, for my pre-diabetes days ....
:
:
:
: I had a styrofoam cooler I used whem I wanted to defrost my freezer.
: It kept the food frozen long enough.


I just put the food all very close together on the kitchen counter with a
thick pile of newspapers on to and I defrost using pots of hot water so
the food is not out of the fridge very long. This works fo rme even in
reletively warm weather..

When I lived under the flightpath to an airport we had double glazing
installed with a massive air gap (about eight inches) to keep out the
noise, in winter this made an excellent place to stash the food during
defrosting operations.

I must get mine done before the warmer weather returns, I use the same
technique, bowl of hot water, food wrapped in old newspaper in an
unheated part of the house, and watch out for next door's cat.

Last time this worked well except for the prawns which were glazed
with so much ice they semi-melted and resolidified into an unbreakable
block with little pink tails poking out.