Cranberry Sauce

After my first dalliance with homemade cranberry sauce last year, I am sold. This year, I tried a sugar-free version with acceptable result. (It would be so much better with maple syrup, perhaps.) But I like it anyway, the orange peel really makes it interesting.

* Exported from MasterCook *

Cranberry Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 packages Truvia
3/4 cup water
1 teaspoon pumpkin pie spice
12 ounces cranberries
1 teaspoon orange peel

combine sweetener, water and spice in a medium saucepan over high heat and bring to a boil. Let boil a few minutes until reduced a bit. Add washed and drained cranberries and reduce heat. Cook, stirring until half the berries have popped. Remove from heat and allow to cool. If you wish, mash the remaining berries to achieve a uniform tartness in the sauce. Stir in orange peel. Chill. Makes 8 servings.


A 60 gram serving is just 20 calories!

Lunch from the freezer today was ‘Shepherd’s Pie’.


Farmer’s Cheese

Ever made cheese? I have tried before but it didn’t turn out like this! I was looking for a mozzarella recipe but this recipe caught my eye because the cheese is not very common. It is used to make Verinicas but could be used in place of ricotta or even cream cheese in a pinch.  I used 2 cups 1% milk and at first I didn’t let it actually boil. After adding 2 tsp lemon juice, no curdling. I added another teaspoon, still no luck. Then I decided to start again. I set the milk back on the heat and let it fully boil. I didn’t need to add more lemon juice because it was beginning to curdle. I let it sit for a bit and drained the whey, squeezing the cheesecloth ball gently. It was just like farmer cheese! I put it in a bowl and let it chill a bit and it looks great:


This is about 1/4 cup or 75 grams of cheese. My only problem is how to calculate the calories! The same as low fat ricotta, I guess. I wonder if I could use the whey in place of buttermilk.

For lunch I had Chicken Gnocchi Soup.


Have you ever made mayonnaise? I made it once long ago, before raw eggs were declared poison. Well, I still wanted to make my own mayo so I went looking to see if powdered eggs would work. And sure enough, I found this lovely recipe. I actually wanted to see if I could make mayonnaise on a motorhome trip. I could just gather packets from fast-food restaurants, but homemade is better. I used avocado oil and cut the salt in half in the above recipe.


To lighten this up, you could stir in some soft tofu without changing the flavor too much. I will use this with dinner tonight, but wanted to have it in a separate post and I needed one for the lunch post anyway. I will be eating spaghetti and meatballs from the freezer.