Recipe: Cranberry sauce
- Feeding the Family
- Published on Monday, 23 December 2013 09:04
- Last Updated on 16 December 2013
- Monica Costa
- 0 Comments
Cranberry Sauce can be used for so many dishes. I love cranberries. This is an easy recipe that can be used throughout the year actually.
· 4 tablespoons Splenda granulated sweetener
· 750g fresh or frozen cranberries
· pinch of ground cinnamon
· pinch of grated nutmeg
· raisins, currants or orange peel (optional)
Fresh cranberries are a deep orangey red and can be found in our supermarkets in late autumn. They are also often dried to preserve them throughout the year. Cranberry sauce is an essential accompaniment to turkey at any American Thanksgiving dinner.
Put the sweetener and 250ml of water into a heavy-based saucepan and heat up gently to dissolve the sweetener. Add the cranberries, bring to the boil, and cook for 10 minutes until the berries burst.
Stir in the spices and, if using, any of the optional ingredients. Remove from the heat and leave to cool completely, then chill in the fridge.
Per serving: 25kcal; 1g protein; 0g fat; 0g saturated fat; 5g carbohydrates; 5.2g sugar; 3.8g fibre; 0g sodium
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums