I think we can all agree, there's just nothing like Mom's home cookin'. It just tastes better, doesn't it? For that reason I've asked my Mom to submit some of her favorite recipes for me to share with y'all each Monday. Let's get cooking in the kitchen with Mom!
The Frugal Fireman loves, loves, loves cranberry sauce, but since he has Type II Diabetes, he cannot have the prepared cranberry sauces you buy at the grocery store. If you've never looked at the labels, you’ll be shocked at the amount of sugar in those products. The following recipe uses Splenda rather than sugar and we all love it! And it’s super easy to make and can be made days ahead of any holiday meals. The recipe also doubles easily.
- 1 tsp. cornstarch
- 1 cup Splenda, the granulated type
- ½ cup water
- 3 cups fresh cranberries (12 oz. bag)
- 1 tbsp. freshly grated orange zest
Combine the cornstarch, the Splenda and water in a medium saucepan, stirring until the Splenda and cornstarch dissolve. Stir in the cranberries. Bring mixture to a boil, stirring often, over medium-high heat. Reduce heat and simmer, stirring often, 10-15 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Stir in grated orange zest. Cover and chill at least 3 hours. (You can also peel and dice the orange sections [be sure and get the seeds] and stir into the cranberry sauce, if you like.)