Cranberry Punch Recipe

Ingredients

1 lb Cranberries
Water as needed
6 oz Can frozen orange juice conc
2 tbsp Granul. artificial sweetener


Directions

Wash cranberries, removing stems and soft berries. Cook according to
package instructions until berries are soft.

My Note: 2 Tbsp. regular sugar would add 96 calories and 24.8 gm
carbohydrate to the total recipe (6 calories, 1.55 gm carbohyrate per
serving.) Add while cranberries are cooking if desired and omit
sweetener.

Chop berries in blender or put through food mill. Add 2 cups water.
Strain through cheesecloth or several thicknesses of nylon net.

Add orange juice concentrate and sweetener (if using). Dilute with
enough water to make 8 cups. (6 cups printed in the book would not
make 16 servings.)

1/2 cup serving - 32 calories made with sweetener, 1/2 fruit exchange
.4 gm protein, 0.1 gm fat, 7.9 gm carbohydrate, .4 mg sodium, 105.8
mg potassium.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, c. 1987 Shared
but not tested by Elizabeth Rodier, Nov 93


Servings: 16 servings

 

 

Cranberry Punch Recipe brought to you by Recipe Ideas


Categories: Diabetic; Beverages; Fruits


The History of Recipes

We are able to track the history of written recipes far back into distant history, certainly as far back into history as early Egypt, and possibly even further than that. Interesting though that is, mostly, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.

The truth of the matter is, the oldest recipe found, according to experts are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`.

As we move on, we find a couple of recipe books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared for the rich and wealthy people of those days.

Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the East, such as coriander, parsley, and basil. These new foods and tastes prompted an explosion in recipe manuscripts, most of which are kept safe in private cookery archives.

During the following few hundred years, the powerful and rich competed to serve the most extravagent meals, and as a result cooks and their recipes became highly prized. However, it wasn`t until the 19th century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households.

By the advent of the 20th century, cookbooks are highly popular mostly as a result of increased literacy, people having more free time and disposable income.

The revolution that is television gave us TV cooks and the demand for the accompanying recipe books.

Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now.

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We hope you enjoy this Cranberry Punch recipe.

 


Cranberry Punch Recipe, one of many tasty recipes brought to you by Recipes Ideas




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