"Storrmmee" > wrote in message
...
> there are two ways to look at the cost effectiveness of bone vs boneless,
> this of course does not consider taste at all.
>
> -total gm of meat, you would have to buy and debone/skin some chicken,
> then weigh it and divide it by the total paid, to get the edible meat
> price, doing it this way is probably cheaper to buy bonless to start with,
> but...
>
> -total contributions to meals, as susan said making the broth from the
> skin/bones, all you are adding is a little water and some cheap veggies to
> get the broth, when you consider the filling factor of a flavorful broth
> with good tasting fat, and if you do the bones right, the extra nutrient
> value of what is boiled/stewed out of the bones it gets much fuzzier, and
> in the OP's case, I would probably vote for cheaper bone in so that the
> broth would be available, and she could crock pot that i did it often, and
> that is little to no work.

That's true too.

"Sarinja" > wrote in message
...
> All caught up on the posts. Thank you for all the information.
>
> I have another question: If you aren't a "list-maker" by nature, how
> do you overcome the stress at the grocery store? I've got a sitter
> that can handle the boys at home while I'm shopping; however, it's the
> stress of finding what's right/cheap/edible by boys, etc., and not
> taking overlong to do it...

I am not a list maker. I used to really resent lists. Why? My dad has
ADHD so for him, making a list was just a fact of life. If he did not, he
would forget things. But he would not only make one list but then make it
again and check it twice! He expected the entire family to do the same.
Packing a bag for a weekend trip would mean making a list. And then there
was the time that despite all the list making, he forgot the bag of
toiletries!

So when I got my first apartment, I did my shopping without lists. It was
no big deal. I was only shopping for myself. I ate many of my meals out.
What I kept at home was simple. Eggs, cheese, granoloa bars and a few cans
of soup. My parents also bought some things in bulk. So this seemed normal
to me. I bought cases of canned vegetables when they were on sale.

Even after I got married, I didn't usually need a list. Yes, sometimes my
husband would want something specific or I might be making something I
didn't usually make so then I would need to write down the ingredients to
buy.

But now with a kid and our varying schedules? I have to have lists. First
I make up a list of dinners for the week. I actually bought a pad of paper
that is marked off for this. I bought it at Target. But you could do such
a list on your own, even on your computer!

I then take this list to the kitchen and find out what I need to buy for the
week. I write down what I need to buy, in no particular order. I also look
through the kitchen for anything I am low on or things that are about to
expire. Also during the week I write down things as I see that I need them.
Maybe things like toilet paper or dish soap.

Then for my shopping, I think about which stores I am going to buy the
things at. I make a list for each store. Usually on Sunday I go to Costco,
Target and then the grocery store. I think about the layout of each store
and try to write down the things in the order in which they appear in the
store. Sometimes there will be an item I want to buy but am not sure which
store I will buy it at. Sometimes Costco is out of what I want and I will
have to buy it elsewhere. In this case, I will write it on not only the
Costco list but maybe also the Target list (if I think I can get it there)
or all three lists. In this case I will put a question mark next to it. I
just have to remember whether or not I bought it so I don't accidentally buy
it more than once.

I do take a long time shopping. We have food allergies and I try to avoid
HFCS and transfats. So I read each and every label, every single time. I
do not plan for quick shopping trips unless perhaps I only have 2 or 3 items
to buy. I find I always have to go to the store another time or two during
the week for something I've run out of. And because of our food allergies,
I have to buy special food. So that means going to different stores for
different things.
>
> The 2.5 y/o is nearly potty trained. Nights are his bad time, now. The
> 4 year old is potty trained.

Good!
>
> What is b/s chicken?

Boneless, skinless.
>
> I did figure out that OP is me - the original poster?

Yes.
>
> I'm not against prep-work. I can find time during the day to do so -
> when the 4 year old takes his nap with the 2 year old instead of
> fighting it for hours on end. It's just .... I guess I've gotten lazy.
> If it's not cooked and ready in 20 mins, screw it. How do you retrain
> yourself at 38 to care and take the time, find the time, do the work?

I didn't really have to retrain myself because I've been cooking since I was
12. I actually like to cook and prefer to do things that are more
complicated. I really do not enjoy making quick meals. I do find it is
necessary at times to make quick meals. I do buy things now that you
couldn't necessarily buy on a limited budget. Like Hormel chicken in gravy
or Beef Au Jus and precooked packages of rice. I do try to buy these things
when they are on sale.

I also like using one of my several crockpots. Alas they haven't gotten
much use this year. Last year my daughter's dance schedule was such that I
needed to have a meal ready to eat when we got home. So the crockpot worked
very well! And it works for days when we are home all day. But this year I
have to plan all of our meals in advance because often she needs to pack a
meal to take with her to dance. Once in a while I stay at the studio so I
take a meal with me as well. In that case I often make enough food for us
to eat for two meals and I pack up the extra food ahead of time.

> I do have a freezer that I can store stuff in. Half the time, it's
> empty. I do have quite a few sets of frozen corn on the cob I bought
> from some farmers over the summer. I'm not sure what to do with that,
> now. The one time I tried to thaw it and cook it, it tasted watered
> down - blech. Even the boys wouldn't eat it and they LOVE corn on the
> cob.

You might try thawing some out, removing the kernels from the cobs and
adding them to a soup, stew or casserole. But if they don't taste good even
in that, you should just throw them out. Did you blanch the corn before
freezing it? If not, that could be the problem.
>
> And, of course, another question: How do you get past the "poor
> pitiful me, I can't eat this and that anymore" and move on?

It took me a while. It really did. In the beginning, it was just the
diabetes I had to deal with. I wouldn't go to the movies. Why torture
myself with people all around me eating popcorn? I couldn't eat popcorn, so
I just wouldn't go there. I wouldn't go to parties if I knew food was going
to be involved.

Eventually I realized it wasn't fair for my daughter to keep her from movies
just because I didn't want to go. So I would go. I would cut up some
celery into thick slices and put a bag of it in my purse. I ate that while
the others were eating their popcorn. Eventually I learned that if I timed
the movie to be at my normal meal time, I could make the popcorn be my meal.
I would eat a little protein before I went. But now that I'm on insulin
that doesn't work so well for me. I also know that movie popcorn is not
just expensive, but very expensive! I don't really need it and the kind I
make at home tastes better. I also discovered that Target makes the best
popcorn. It's cheap and the bags are small. Better still, Ace hardware
gives out free little bags of popcorn. So does Les Schwab. Not that I have
to go there often. I can do a little bag of popcorn with no problem. Or if
I really feel I need popcorn at the movies, I put an empty sandwich bag in
my purse. I fill it from the popcorn I buy for my daughter.

For parties, I just suck it up and go. If it's a dinner party and I fear
the food will be unsuitable for me, I just take my own. Or I might eat
beforehand or after. There is usually a green salad or some raw veggies and
I can just eat those even if I already ate ahead of time.

I now have food allergies. That complicates things even further. There is
less I can eat.

But I look at it this way. Everyone has their own set of problems.
Sometimes those problems are obvious to others and sometimes not. We may
not know what others are struggling with, but I can pretty much guarantee
that it is something! My problems may be worse than some other people have
to deal with and less than what others have to deal with. They are just my
problems and I deal with them as best I can.

I also have additional medical problems I have to deal with. This means I
can't walk very far or very fast. But I don't sit around complaining about
this. Instead I try to concentrate on the things I can have and the things
I can do. I have a computer and can do online shopping. And I often do.

I once found a diamond necklace on the ground because I do walk so slowly
and I tend to watch my feet as I walk. That was a good thing! But then it
got stolen when our house was robbed. Ah, it's always something. I guess
it didn't matter because I don't really like diamonds all that much and I
never would have worn it. The clasp was broken which was how the person who
lost it, lost it. I often find coins on the ground the same way.
>
> Thank you, again!

Sure!

Sarinja wrote:
> All caught up on the posts. Thank you for all the information.
>
> I have another question: If you aren't a "list-maker" by nature, how
> do you overcome the stress at the grocery store?

I don't make lists most of the time. When I do, I tend to leave it on the
kitchen counter. <G> The major problem with this is when I keep forgetting
some item that I need that isn't obvious: kosher salt, for example, or
coffee filters. I also don't save coupons, since they are invariably for
high-priced processed food items that I don't buy anyway. I don't plan a
week of meals in advance, and never have. I always have a combination of
fresh things to cook and some frozen options (things I've cooked, such as
home made soups and stocks, chili, pasta sauce, Indian kofta meatballs in
sauce, plus frozen meat in small enough portions) available.

This is my supermarket strategy:

When I enter the store I pick up the flyer and scan the major sale items to
see if any of them are something I might use. If you have in mind a
repertoire of things that are cost effective and you can use in various
ways, you'll get in the habit of just buying those, and only when they are
at a good price. Lists are fine, but if you get to the store and find a good
bargain you want to be flexible enough to pick it up.

Avoid the sections with processed food: that is where the big bucks and poor
nutrition lurk. That includes most of the frozen and canned stuff, and
virtually everything in a box. You can save time and avoid temptation by not
even walking down those aisles. It makes sense to buy canned tomatoes and
make your own sauce--and making a big batch and freezing some of it is a
great way to get a future dinner on the table quickly--but don't buy tomato
sauce in a jar. (For one thing, it will likely contain high fructose corn
syrup!) Canned beans--like black, garbanzo, et al--are fine to have on hand,
but it is much cheaper to buy them dry and cook them yourself. Tuna is much
cheaper at the warehouse store. Almost everything you buy should be an
ingredient, not a pre-made or processed product.

If you are going to buy yogurt, buy a large container of good plain yogurt,
not those over-priced, over-packaged, over-sugared little cups. (You can get
Greek yogurt at the warehouse store for about 2/3 of the price at the
supermarket.) You can buy large bags of frozen wild blueberries or
strawberries at the warehouse, and microwave a small amount to thaw. Mix in
with some plain yogurt and add some (generic) Splenda/Equal/sweetener of
your choice if you wish. Voila! Better fruit yogurt at a lower price with
less carbs and more protein.

I cruise the beef section, and look for items that are cheap and useful:
roasts or steaks on sale that can be cut up for chili or stew, roasts on
sale that can be used for pot roast. (I cook a pot roast and serve it one
night, then slice the rest up and freeze it with the sauce in appropriate
quantities for two.). I generally don't buy any beef that is more than $2.79
lb, usually less. I also look for the "manager's special" coupons on beef
and sausage that is nearing its sell-by date, and do a quick calculation to
see if it puts it in that ballpark.

I only buy the b/s chicken breats when they are at $1.99, so I don't bother
to look at that section most of the time. (I always have a stock of them
wrapped in the freezer.) I usually don't look at the pork, because I buy
whole loins for $1.89 lb at BJs and cut them up into chops, roasts, and stir
frys and freeze them. (I cut off the "chain" and other fatty parts and make
sausage.) In addition, the pork at the supermarket is injected with salt
solution, which I do not like.

I cruise the fish section and see if anything we like is at a good price,
and if so I pick it up if we can have it for dinner that night or the next.
Not going to refreeze fish.

When you get to the vegetable section, you have to know what your kids will
eat and what is good for you. Buy what looks good and is comparatively
well-priced from that range of items. (You and the kids do not have to eat
the same things.) I'm not a fan of frozen and canned vegetables, except that
I always have some bags of frozen chopped spinach on hand.

>> And, of course, another question: How do you get past the "poor
> pitiful me, I can't eat this and that anymore" and move on?

Now that's another matter... at first, the self-pity about what i couldn't
eat was huge, and it is still there. As a dedicated cook and professional
confectioner, it continues to be tough for me. I used to bake most of our
bread. Can't eat it. I used to make jams and jellies and pickles. Can't eat
it. I am an accomplished pastry chef who enjoys making tortes and tarts and
pies and tiered cakes and mousses and so forth. Can't eat them. I have a
closet full of esoteric pans and equipment just sitting there gathering
dust. I like to cook authentic Italian, French, Thai, Chinese, and Indian
foods, as well as a host of others. Most of which I can't eat, or have to
rethink, sometimes drastically. I have a room full of chocolate that I have
to enter and work in almost every day.

I've found that the first thing was to stop thinking about food and cooking
except to narrow it down to a small range of things I knew I could eat,
boring or not. Then I had to retrain myself for portion control. When I had
gained some stability, I started allowing myself to think about food and
think about ways to be creative within the new boundaries. I have a friend
who is also a really good cook, and a T2, and she tells me that you get used
to it.

I find that fear of blindness and pleasure in regaining my former figure and
looking good are some compensation.

Sarinja > wrote:
: All caught up on the posts. Thank you for all the information.

: I have another question: If you aren't a "list-maker" by nature, how
: do you overcome the stress at the grocery store? I've got a sitter
: that can handle the boys at home while I'm shopping; however, it's the
: stress of finding what's right/cheap/edible by boys, etc., and not
: taking overlong to do it...

You do want to try to make some changes in yourself, both with regard to
shopping and cooking. I was not always a list maker, but have become one,
keeping a running one when I see something run out.

: The 2.5 y/o is
nearly potty trained.

Great! so is my 2 /2 yer old granddaughter:-) Still needs them for nights
and long subway trips, etc.

Nights are his bad time, now. The : 4 year old is potty trained.

: What is b/s chicken?

I have no idea

: I did figure out that OP is me - the original poster?

Yup!

: I'm not against prep-work. I can find time during the day to do so -
: when the 4 year old takes his nap with the 2 year old instead of
: fighting it for hours on end. It's just .... I guess I've gotten lazy.
: If it's not cooked and ready in 20 mins, screw it. How do you retrain
: yourself at 38 to care and take the time, find the time, do the work?

I was diagnosed at 49 and actually retrained my whole cooking to fit the
diabetes. It can be done, but you do have to make the effort and KNOW
that it is worth it if ou want to avoid amputaion, blindness, kidney
failure, heart attack and stroke. Fer can be a great teacher, if not a
kind one. You have to just realize that this is a serious condition that,
without effort on YOUR part will get worse adn lead to awful sid effects.
Tht should hep give you the kick in the pants you need to make the changes
in your life.


: I do have a freezer that I can store stuff in. Half the time, it's
: empty. I do have quite a few sets of frozen corn on the cob I bought
: from some farmers over the summer. I'm not sure what to do with that,
: now. The one time I tried to thaw it and cook it, it tasted watered
: down - blech. Even the boys wouldn't eat it and they LOVE corn on the
: cob.

Try the microwave. It may well work beter. Add no water asthe
melt-run-off will do fine.


: And, of course, another question: How do you get past the "poor
: pitiful me, I can't eat this and that anymore" and move on?

Find ways to make some of the foods in a diabetic friendly manner. I have
, for example, a cheesecake tht is wonderful adn lower in bogth fat and
carbs. I tok the attitude that I wa going to find ways to fool the mean
diabees who told me I couldn't eat a or b by finding wasy to cook a or b
without the carbs, etc.

It takes a while, but can be done/

Wendy

Sarinja > wrote:
: From all that I've just read, it appears the bottom line is all summed
: up with one simple sentence: Not fast and convenient but healthy. I
: guess it'll be a long learning process. :-/ I've always gone
: convenient and fast.

: I'm only 20lbs overweight, not a terrible amount, btw. But, I have
: a strong family history of adult onset diabetes plus was insulin
: resistant and poly-ovarian, etc.

Not right to this issue, but someone else wrote about not making jam
anymre. I do make it now, in the summer when i can get fruits adn berries
at their peak of flavor and lowth(to coin a word) in price. I used to go
to pick-it-yourslf placed where it is really cheap. I use the pectins tht
are make for no sugar jams(for mine) and used to use the reglar ones for
my husband's jam(in your case for the boys). I make mine with no
sweetener and add it when I open the jar, but use small jars, no more than
8 ozs as this stuff can go bad fast even if kept in the fridge once
opened. the sugared jam I made in larger jars as the sugar is a
preservative and then it is easier to not make a mistke in which one you
are taking. i use the methods and recipes in the pectin boxes and after
a while it gets to be second nature.

Wendy

W. Baker wrote:
> Sarinja > wrote:
>> From all that I've just read, it appears the bottom line is all
>> summed up with one simple sentence: Not fast and convenient but
>> healthy. I guess it'll be a long learning process. :-/ I've always
>> gone convenient and fast.
>
>> I'm only 20lbs overweight, not a terrible amount, btw. But, I have
>> a strong family history of adult onset diabetes plus was insulin
>> resistant and poly-ovarian, etc.
>
> Not right to this issue, but someone else wrote about not making jam
> anymre. I do make it now, in the summer when i can get fruits adn
> berries at their peak of flavor and lowth(to coin a word) in price.
> I used to go to pick-it-yourslf placed where it is really cheap. I
> use the pectins tht are make for no sugar jams(for mine) and used to
> use the reglar ones for my husband's jam(in your case for the boys).
> I make mine with no sweetener and add it when I open the jar, but use
> small jars, no more than 8 ozs as this stuff can go bad fast even if
> kept in the fridge once opened. the sugared jam I made in larger
> jars as the sugar is a preservative and then it is easier to not make
> a mistke in which one you are taking. i use the methods and recipes
> in the pectin boxes and after a while it gets to be second nature.
>
> Wendy

I almost never used pectin. Many fruits have natural pectin, and if the
pectin is low you can boost it by adding lemon rind, for example. Added
pectin simply isn't necessary in that case. I've never tried making no sugar
preserves.

About the only thing I used pectin for was hot pepper jelly. I guess people
use it in strawberry jam, but I don't like it because it's always too sweet
for me, so I never made it.

Janet > wrote:
: W. Baker wrote:
: > Sarinja > wrote:
: >> From all that I've just read, it appears the bottom line is all
: >> summed up with one simple sentence: Not fast and convenient but
: >> healthy. I guess it'll be a long learning process. :-/ I've always
: >> gone convenient and fast.
: >
: >> I'm only 20lbs overweight, not a terrible amount, btw. But, I have
: >> a strong family history of adult onset diabetes plus was insulin
: >> resistant and poly-ovarian, etc.
: >
: > Not right to this issue, but someone else wrote about not making jam
: > anymre. I do make it now, in the summer when i can get fruits adn
: > berries at their peak of flavor and lowth(to coin a word) in price.
: > I used to go to pick-it-yourslf placed where it is really cheap. I
: > use the pectins tht are make for no sugar jams(for mine) and used to
: > use the reglar ones for my husband's jam(in your case for the boys).
: > I make mine with no sweetener and add it when I open the jar, but use
: > small jars, no more than 8 ozs as this stuff can go bad fast even if
: > kept in the fridge once opened. the sugared jam I made in larger
: > jars as the sugar is a preservative and then it is easier to not make
: > a mistke in which one you are taking. i use the methods and recipes
: > in the pectin boxes and after a while it gets to be second nature.
: >
: > Wendy

: I almost never used pectin. Many fruits have natural pectin, and if the
: pectin is low you can boost it by adding lemon rind, for example. Added
: pectin simply isn't necessary in that case. I've never tried making no sugar
: preserves.

: About the only thing I used pectin for was hot pepper jelly. I guess people
: use it in strawberry jam, but I don't like it because it's always too sweet
: for me, so I never made it.

I ussed ot make no pectin brasp and black berry jam and it took quite aa
while to cook to the thick drip off the spoon stages. For teh no sugar
jams, I tried some without pectin and they all tasted like long stewed
fruit and didn't really thicken. Even using the no sugar pectins result
in a different product than standard sugar sweetened jams. they are a bit
thinner adn have a much stronger flavor of the fresh fruit. As I said, I
don't add the sweetener until I open the jay and then can sweetene to
taste. Of course, with no sugar you get a smaller eild form a given
amount of fruit. In recent years I have used the pectins for my sugar
sweetened jams, first for simplicities sake(they take much less time and
with my back, much less time standing at the stove. I can't tell if they
are too sweet, as I don't et them. My late jusband, whos really loved
English marmalade, made with Seville, bitter oranges, never complained of
too much sweetness in the jams made with the pectin. You do get a lower 5
of fruit in them over the old fashioned cooked down jams, but he really
liked them as the fruit was always local and fresh and was more plentiful
than in commercial jams.

Wendy

learning to make the lists is a way to reduce the time and stress... you
have gotten good advice.

-looking on line at what is on sale is a way to start the lists.
-making a list of what the kids like and what you can eat is another place.
-as to motivation to control your condition, go in when those babies are
actually napping, stare at both, you know that they need their mom, and you
know you want grandchildren so you make them pay for their rasing,

Lee
"Sarinja" > wrote in message
...
> All caught up on the posts. Thank you for all the information.
>
> I have another question: If you aren't a "list-maker" by nature, how
> do you overcome the stress at the grocery store? I've got a sitter
> that can handle the boys at home while I'm shopping; however, it's the
> stress of finding what's right/cheap/edible by boys, etc., and not
> taking overlong to do it...
>
> The 2.5 y/o is nearly potty trained. Nights are his bad time, now. The
> 4 year old is potty trained.
>
> What is b/s chicken?
>
> I did figure out that OP is me - the original poster?
>
> I'm not against prep-work. I can find time during the day to do so -
> when the 4 year old takes his nap with the 2 year old instead of
> fighting it for hours on end. It's just .... I guess I've gotten lazy.
> If it's not cooked and ready in 20 mins, screw it. How do you retrain
> yourself at 38 to care and take the time, find the time, do the work?
> I do have a freezer that I can store stuff in. Half the time, it's
> empty. I do have quite a few sets of frozen corn on the cob I bought
> from some farmers over the summer. I'm not sure what to do with that,
> now. The one time I tried to thaw it and cook it, it tasted watered
> down - blech. Even the boys wouldn't eat it and they LOVE corn on the
> cob.
>
> And, of course, another question: How do you get past the "poor
> pitiful me, I can't eat this and that anymore" and move on?
>
> Thank you, again!

"W. Baker" > wrote in message
...
> Sarinja > wrote:
> : From all that I've just read, it appears the bottom line is all summed
> : up with one simple sentence: Not fast and convenient but healthy. I
> : guess it'll be a long learning process. :-/ I've always gone
> : convenient and fast.
>
> : I'm only 20lbs overweight, not a terrible amount, btw. But, I have
> : a strong family history of adult onset diabetes plus was insulin
> : resistant and poly-ovarian, etc.
>
> Not right to this issue, but someone else wrote about not making jam
> anymre. I do make it now, in the summer when i can get fruits adn berries
> at their peak of flavor and lowth(to coin a word) in price. I used to go
> to pick-it-yourslf placed where it is really cheap. I use the pectins tht
> are make for no sugar jams(for mine) and used to use the reglar ones for
> my husband's jam(in your case for the boys). I make mine with no
> sweetener and add it when I open the jar, but use small jars, no more than
> 8 ozs as this stuff can go bad fast even if kept in the fridge once
> opened. the sugared jam I made in larger jars as the sugar is a
> preservative and then it is easier to not make a mistke in which one you
> are taking. i use the methods and recipes in the pectin boxes and after
> a while it gets to be second nature.
>
> Wendy
>

I used to make "cranberry sauce" from just cranberries and splenda, and it
would keep in the refrigerator for a year! Maybe it was the acid in the
cranberries, dunno.

On 12/12/2010 3:11 AM, Ellen K. wrote:


> I used to make "cranberry sauce" from just cranberries and splenda, and
> it would keep in the refrigerator for a year! Maybe it was the acid in
> the cranberries, dunno.

I make cranberry sauce from cranberries, Splenda and water with a touch
of cinnamon and fresh nutmeg. It would never keep for a year as we eat
it up to fast. I do buy the big bags of cranberries this time of the
year and freeze a couple. It's impossible to get fresh cranberries any
other time of the year here.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

I buy as many bags will fit in my freezer!

I love using them in protein shakes and as icy drinks..none raise my bg at
all ever so its a easy go to treat.

just splenda ice and water and cranberries blended is yummy.

KROM


"Janet Wilder" wrote in message
eb.com...

On 12/12/2010 3:11 AM, Ellen K. wrote:


> I used to make "cranberry sauce" from just cranberries and splenda, and
> it would keep in the refrigerator for a year! Maybe it was the acid in
> the cranberries, dunno.

I make cranberry sauce from cranberries, Splenda and water with a touch
of cinnamon and fresh nutmeg. It would never keep for a year as we eat
it up to fast. I do buy the big bags of cranberries this time of the
year and freeze a couple. It's impossible to get fresh cranberries any
other time of the year here.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

in the freezer we had in the garage, i kept a specific basket that i filled
with them, i made myself not buy anymore when the basket was full, Lee
"KROM" > wrote in message
...
>I buy as many bags will fit in my freezer!
>
> I love using them in protein shakes and as icy drinks..none raise my bg at
> all ever so it's a easy go to treat.
>
> just splenda ice and water and cranberries blended is yummy.
>
> KROM
>
>
> "Janet Wilder" wrote in message
> eb.com...
>
> On 12/12/2010 3:11 AM, Ellen K. wrote:
>
>
>> I used to make "cranberry sauce" from just cranberries and splenda, and
>> it would keep in the refrigerator for a year! Maybe it was the acid in
>> the cranberries, dunno.
>
> I make cranberry sauce from cranberries, Splenda and water with a touch
> of cinnamon and fresh nutmeg. It would never keep for a year as we eat
> it up to fast. I do buy the big bags of cranberries this time of the
> year and freeze a couple. It's impossible to get fresh cranberries any
> other time of the year here.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.