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BMOS Note: Although 2 ounces of cranberries equals approximately a ½ cup serving, it is rare for one to consume more than a few spoonfuls of cranberry sauce per meal. When consumed in small quantities purely as a condiment, this recipe may be considered a freebie. Should you opt to eat larger quantities, you may wish to consider it part of your allocation for the meals listed below.
BMOS Note: Although 2 ounces of cranberries equals approximately a ½ cup serving, it is rare for one to consume more than a few spoonfuls of cranberry sauce per meal. When consumed in small quantities purely as a condiment, this recipe may be considered a freebie. Should you opt to eat larger quantities, you may wish to consider it part of your allocation for the meals listed below.
- 2 oz pack fresh cranberries (or frozen if necessary), washed
- 1 cup water
Heat water to a boil. Add cranberries, cooking until cranberries "pop" their skins - takes about 5 minutes. This produces a very tart, liquidy sauce.
Variations:
Cranberry-Mustard Sauce: stir in 2 tablespoons of ground mustard powder and 1 oz of apple cider vinegar. This goes well with poultry (I cook chicken breasts in this). Add more or less mustard powder to your taste.
Sweetened Cranberry Sauce: dissolve 4-5 packets Splenda to taste in boiling water before adding cranberries. If cooked for 20-25 minutes, then refrigerated, this will gel somewhat. This has an aftertaste.
Improved Sweetened Cranberry Sauce: Drain juice from 20 oz can pineapple, which should yield 1 cup juice. Add 1/4 cup pineapple tidbits/cut-up chunks. Bring to a boil, and 12 oz fresh cranberries. Stir in 6 packets Splenda. Boil 10-20 minutes (gets thicker the longer it cooks). This sets up like a spreadable fruit. If you want to make a gelatin mold with it as a Living Lean treat, add 1 envelope unflavored gelatin. ** You may need to double recipe to make enough for an average size mold.
Variations:
Cranberry-Mustard Sauce: stir in 2 tablespoons of ground mustard powder and 1 oz of apple cider vinegar. This goes well with poultry (I cook chicken breasts in this). Add more or less mustard powder to your taste.
Sweetened Cranberry Sauce: dissolve 4-5 packets Splenda to taste in boiling water before adding cranberries. If cooked for 20-25 minutes, then refrigerated, this will gel somewhat. This has an aftertaste.
Improved Sweetened Cranberry Sauce: Drain juice from 20 oz can pineapple, which should yield 1 cup juice. Add 1/4 cup pineapple tidbits/cut-up chunks. Bring to a boil, and 12 oz fresh cranberries. Stir in 6 packets Splenda. Boil 10-20 minutes (gets thicker the longer it cooks). This sets up like a spreadable fruit. If you want to make a gelatin mold with it as a Living Lean treat, add 1 envelope unflavored gelatin. ** You may need to double recipe to make enough for an average size mold.
** ingredient is not recommended for use during the reduction phase of program. See "General Food and Cooking" FAQ for more detail.
Compatible with Body Type:
Breakfast B-C-E
Morning Snack A-B-D
Lunch
Afternoon Snack A-E
Dinner
PM Snack A-B-C-D-E
This Recipe Contains: Fruit A
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