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
It is possible to follow the history of meal recipes back into distant history, in fact as far back into history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these old cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to academics is a collection of tablets in ancient 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 having made anyone who drank it feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the meals were separated into starters, main meal and dessert, something we still use today. Aspicius describes how the Romans made use of many different herbs and spices, including many that are still in use today such as thyme, fennel and parsley. Later, we have some books from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is familiar to us all today, but instead accounts of the types of food on the menus of the nobility of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and tastes was responsible for an explosion in publications on food, most of which are now in private cookery archives. By the time we get to the 20th century, recipe books were greatly in demand due to better eduction, leisure time and having more disposable income. The arrival of television brought us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Cranberry Punch recipe.
