Jellied Cranberry Sauce
- CKD non-dialysis
1 cup granulated sugar
- 12 ounces fresh whole cranberries
- In a medium saucepan combine sugar and 1 cup water; bring to a boil.
Add cranberries to water and return to a boil. Reduce the heat to medium and boil for 10 minutes while stirring occassionally.
Pour cooked cranberries into a wire mesh strainer over a mixing bowl. Using the back of a spoon mash berries to force pulp into the bowl. Discard skins.
Stir sauce and pour into a serving bowl. Cool at room temperature, then chill in the refrigerator until ready to serve.
Nutrients per serving
- Calories 58
- Protein 0 g
- Carbohydrates 15 g
- Fat 0 g
- Cholesterol 0 mg
- Sodium 1 mg
- Potassium 16 mg
- Phosphorus 2 mg
- Calcium 2 mg
- Fiber 0.7 g
Renal and renal diabetic food choices
- 1/2 fruit
- 1/2 high calorie
- For a low sugar version use Splenda or other sugar-free sweetener. Add 1 to 2 tablespoons dissolved plain gelatin after starining sauce from cooked berries.
- Use frozen cranberries if fresh are not available.