OK, I'm going to actually can something. I want to make homemade
refrigerator cranberry sauce using Splenda. My late MIL used to make the
basic sugar based recipe from the back of the Ocean Spray pkg of whole
berries....

<http://www.oceanspray.com/holiday/re...hole_sauce.htm

As I recall, she didn't do anything other than just cook the stuff and put
in jars and stick it in the fridge. I was happily scarfing the stuff 8-10
mos later with no ill effects. I know this goes against all sanitation laws
of canning as I know them, but I swear she never did anything like pressure
cooking or paraffin pouring or whatever. Is this possible? ...or am I
really on "life #7" and don't know it? If I have to go the hard road, my
KR 5qt will hold 4 pint w/m jars.

I thought I'd do the usual orange variants and maybe add some some chile
peppers and/or some cardamom, etc. What say ye, oh Princess of Pectin?
Enlighten this poor glasshopper.

nb

In article <vjzhd.33764$HA.14563@attbi_s01>, notbob
> wrote:

> OK, I'm going to actually can something. I want to make homemade
> refrigerator cranberry sauce using Splenda. My late MIL used to make
> the basic sugar based recipe from the back of the Ocean Spray pkg of
> whole berries....
>
> <http://www.oceanspray.com/holiday/re...whole_sauce.ht
> m
>
> As I recall, she didn't do anything other than just cook the stuff
> and put in jars and stick it in the fridge. I was happily scarfing
> the stuff 8-10 mos later with no ill effects. I know this goes
> against all sanitation laws of canning as I know them, but I swear
> she never did anything like pressure cooking or paraffin pouring or
> whatever. Is this possible?

Sure. I've got Apricot butter in my fridge that's been there at least a
year. Sugar's a great preserver.

> ...or am I really on "life #7" and don't know it? If I have to go
> the hard road, my KR 5qt will hold 4 pint w/m jars.

I've no idea about processing times for such a creature and/or product.

>
> I thought I'd do the usual orange variants and maybe add some some
> chile peppers and/or some cardamom, etc. What say ye, oh Princess of
> Pectin? Enlighten this poor glasshopper.

> nb

Oh boy. I don't know the preserving properties of Splenda. Nose
around on the NCHFP site: www.uga.edu/nchfp -- their search engine will
search their site only OR the Extension sites of a boatload of
universities. Also, try the folks at rec.food.preserving. I'm
thinking it would be okay. OTOH, freeze the cranberries and make a
small batch for the fridge. Lotta help I turned out to be, huh?
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >,
Melba's Jammin' > wrote:

> In article <vjzhd.33764$HA.14563@attbi_s01>, notbob
> > wrote:
>
> > OK, I'm going to actually can something. I want to make homemade
> > refrigerator cranberry sauce using Splenda. My late MIL used to make
> > the basic sugar based recipe from the back of the Ocean Spray pkg of
> > whole berries....
> >
> > <http://www.oceanspray.com/holiday/re...whole_sauce.ht
> > m
> >
> > As I recall, she didn't do anything other than just cook the stuff
> > and put in jars and stick it in the fridge. I was happily scarfing
> > the stuff 8-10 mos later with no ill effects. I know this goes
> > against all sanitation laws of canning as I know them, but I swear
> > she never did anything like pressure cooking or paraffin pouring or
> > whatever. Is this possible?
>
> Sure. I've got Apricot butter in my fridge that's been there at least a
> year. Sugar's a great preserver.
>
> > ...or am I really on "life #7" and don't know it? If I have to go
> > the hard road, my KR 5qt will hold 4 pint w/m jars.
>
> I've no idea about processing times for such a creature and/or product.
>
> >
> > I thought I'd do the usual orange variants and maybe add some some
> > chile peppers and/or some cardamom, etc. What say ye, oh Princess of
> > Pectin? Enlighten this poor glasshopper.
>
> > nb
>
> Oh boy. I don't know the preserving properties of Splenda. Nose
> around on the NCHFP site: www.uga.edu/nchfp -- their search engine will
> search their site only OR the Extension sites of a boatload of
> universities. Also, try the folks at rec.food.preserving. I'm
> thinking it would be okay. OTOH, freeze the cranberries and make a
> small batch for the fridge. Lotta help I turned out to be, huh?

I had some Orange/cranberry "sauce" in the refrigerator that has been
there now for 2 years, and it's just fine.

The acid and sugar in the orange preserved it fine. I've never added
sweetening to it.

It's just equal parts of minced fresh cranberries and minced fresh
oranges, and it's delicious. In fact, it needs to be made at least a
month ahead of time in order for it to taste right.

I've never canned it.

K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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I make a fresh cranberry relish with a whole orange, a couple of
jalapenos and some candied or preserved ginger. You could add Splenda
or sugaar if it's too tart. I do it in a food processor. You have to
fudge on the amounts. Staart with a bag of fresh cranberries and keep
tasting. This keeps well (but not forever)
Lynn from Fargo

Lynn Gifford wrote:

> I make a fresh cranberry relish with a whole orange, a couple of
> jalapenos and some candied or preserved ginger. You could add Splenda
> or sugaar if it's too tart. I do it in a food processor. You have to
> fudge on the amounts. Staart with a bag of fresh cranberries and keep
> tasting. This keeps well (but not forever)


I do a similar dealie but I cook the stuff and usually add some
brandy...after cooking I also throw in some whole toasted pecans...

Adding some dried cherries to the mix also works well...

'Tis a basic recipe that can be easily expanded upon...

--
Best
Greg