Cranberry Sauce (Smooth) Recipe - Cooking Index
Cranberry Sauce (Smooth) Recipe - Cooking Index
| 3 cups | 279g / 9.8oz | Fresh cranberries - (1 12-oz. |
| 3 cups | 711ml | Water |
| 1 tablespoon | 15ml | Low-calorie raspberry gelatin |
| Artificial sweetener = 1 cup | ||
| (aspartame or liquid sweeten | ||
| Blue food coloring - (optional |
In a saucepan, heat the cranberries and water to the simmering point. Simmer for 15 minutes, until the berries have burst and the liquid takes on a syrup-like consistency.
Strain mixture through a sieve; discard berry skins. To hot liquid, add gelatin, sweetener, and 1 or 2 drops blue food coloring, stirring until dissolved. Pour into a 3-cup gelatin mold and chill overnight.
Makes 12 (1/4-cup) servings.
Source:
Emeril Lagasse
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