Jellied Cranberry Sauce
- CKD non-dialysis
- Lower Protein
- Heart Healthy
1 cup granulated sugar
1 cup water
- 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 occasionally.
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.
- 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.
Submitted by: DaVita dietitian Sara from California
Nutrients per serving
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
Kidney and kidney diabetic food choices
- 1 high calorie
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