Tuesday, November 28, 2006

A New Thanksgiving Tradition

I have been trying to eliminate the unhealthy parts of traditional dishes from the Thanksgiving menu. One of my targets was the ubiquitous canned cranberry sauces, either chunky or regular. I like the taste and cranberries themselves are healthy, but the canned stuff has way too much sugar added.

I've tried several things but never been entirely successful. This year I was. I made a no sugar added cranberry gelatin mold and it was a hit, even with my non-health conscious relatives.

Your Mominem's Satsuma/Cranberry Mold
  • One bag of fresh cranberries
  • One cup of Splenda
  • One package of Knox gelatin
  • Three Louisiana Satsumas
  • One quarter cup of chopped walnuts
  1. Peal the Satsumas, separate the sections and clean. Set the cleaned sections aside.
  2. Heat cranberries in four cups of water until boiling.
  3. While the cranberries heat, blend the powdered gelatin into one cup of cold water in large mixing bowl.
  4. As soon as the cranberries come to a boil blend the mixture into the mixing bowl with the gelatin mixture.
  5. Mix the cranberries gelatin and Splenda gently until the gelatin is completely dissolved.
  6. Cool the mixing bowl in a larger bowl or kitchen sink filled with cold water.
  7. When the mixture reaches approximately room temperature gently fold in Satsuma sections and walnuts.
  8. Transfer to molds if desired and refrigerate until hardened (at least 3 hours).
  9. To serve, release gelatin by placing the mold in hot water.

If anyone tries it please let me know how you like it.

1 comment:

Sophmom said...

This isn't far from the wonderful cranberry/orange/pecan gelatin my MIL used to make for holiday dinners. It was delicious. Of course, hers called for sugar. Thanks, Mominem. I talked about trying to find this recipe last week.