Hot Spiced Cranberry Cider
Journal as: 1 cup of fruit juice
You can also add all of the ingredients to a slow cooker and heat on HIGH until nice and hot, then reduce heat to LOW to keep warm through the evening.
6 cups apple cider
5 cups Ocean Spray Light Cranberry Juice Cocktail (contains Splenda)
3 tablespoons packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
3/4 lemon, thinly sliced
- Add apple cider, light cranberry juice cocktail, brown sugar, cinnamon sticks, cloves, and lemon slices. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
- Remove cinnamon, cloves, and lemon slices with a slotted spoon. Serve hot.
Yield: 11 servings (about 1 cup each)
Light Cran-Raspberry Sauce
Journal as: 1 tsp "jam, jelly, honey, or syrup" OR
Journal 2 servings (1/4 cup) as 1/2 cup "canned fruit in heavy syrup or frozen sweetened"
I use this sauce as a topping for desserts, a sauce for meats, or a dip for appetizers.
12-ounce bag cranberries
12-ounce bag frozen red raspberries (about 3 cups fresh)
2 cups orange juice or apple cider (or water)
Zest from 1 orange, finely chopped
1 cup granulated sugar
1 envelope Knox unflavored gelatin (1/4 ounce)
2/3 cup Splenda or Equal Spoonful (or 16 packets Equal sweetener)
- Combine cranberries, raspberries, juice or water, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally, for about 8 minutes or until cranberry skins pop. Sprinkle the gelatin powder over the top, stir, and continue to boil gently for about 4 more minutes or until skins pop.
- Remove from heat; use a potato masher to mash mixture slightly. Stir in the sweetener. Pour into serving dishes, cover and chill until ready to serve.
Yield: 4 1/2 cups (about 36 servings if 1/8 cup per serving)
Per serving: 38 calories, 0.5 g protein, 9 g carbohydrate, 0 g fat (0 g saturated fat), 0 mg cholesterol, 1 g fiber, 1 mg sodium. Calories from fat: 2%.