Mon, Mar-15-10, 10:41
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New Member
Posts: 4
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Plan: Somersize
Stats: 282/210/150
BF:
Progress: 55%
Location: Highland, CA, USA
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I stock up on fresh cranberries during the holiday season and throw the bags into the freezer so I can have them all year long.
I cook them with water, Splenda and a little xanthan gum to the thickness that I want. I also add some frozen-mixed-unsweetened berries (I have also used fresh when on sale) to the cranberries along with a bit of cinnamon, nutmeg and orange and lemon zest.
The combination makes a great blend to use as a dessert topping on cheesecake etc., plus I love to use it as a dipping sauce for steak, pork chops and poultry.
When using it for meats, the addition of either some jalapeņo or serrano chilies is also very good if you like a bit of spice. Red pepper flakes would be good, too.
I have mixed it with meats and pro/fat desserts without a problem. Of course, your mileage may vary with combining, but I seem to do fine mixing berries with pro/fats.
Cathy
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