| T O P I C R E V I E W |
| Dapple Grey Lady |
Posted - Sep 16 2014 : 5:56:45 PM
Anyone ever make Gelled Cranberry Sauce with the ChillOver Powder? I am wanting to make some sugar free with stevia.
~ Betty ~
Farmgirl Sister # 5589 |
| 2 L A T E S T R E P L I E S (Newest First) |
| Dapple Grey Lady |
Posted - Sep 16 2014 : 10:33:48 PM
Thanks, Ashley! I will try that. I do have some pure cranberry jiuce I will try it with. Will let you know how it turns out. I am looking for a sugar free version for holiday dinners!
~ Betty ~
Farmgirl Sister # 5589 |
| Ashley |
Posted - Sep 16 2014 : 7:32:04 PM
Hi Betty,
I haven't made cranberry sauce without sugar using ChillOver, but as a starting point, I would add 1 t ChillOver for every 4 cups of cranberries. Bring the berries and liquid to a boil and add the ChillOver, stir constantly for 3 minutes. After this, remove the pan from the heat and spoon a little onto a plate and freeze for 5-10 minutes. The sauce will thicken as it cools. Check the consistency of the sauce when you remove it from the freezer.
If the sauce is too thin, re-heat the cranberries (which are patiently waiting in the hot pan) and add a little more ChillOver. Normally for a jam consistency you would use 2 t of ChillOver for every 4 cups of crushed berries. Since cranberries do have natural pectin, I would venture to guess that that will help the sauce set up even without added sugar. I hope this is helpful!
Ashley |
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