Jellied Cranberry Sauce

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 16

Serving Size: 2 tablespoons

Ingredients

  • 1 cup granulated sugar
  • 12 ounces fresh whole cranberries

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

Preparation

  1. In a medium saucepan combine sugar and 1 cup water; bring to a boil.
  2. Add cranberries to water and return to a boil. Reduce the heat to medium and boil for 10 minutes while stirring occassionally.
  3. 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.
  4. Stir sauce and pour into a serving bowl. Cool at room temperature, then chill in the refrigerator until ready to serve.

Renal and renal diabetic food choices

  • 1/2 fruit
  • 1/2 high calorie

Carbohydrate choices

1

Helpful hints

  • 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.

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