2 cup Cranberries
2 1/2 cup Water
2 Slices lemon
12 tsp Artif. sweetener (aspartame)
Directions
Combine cranberries, water and lemon slices in a stainless steel or
enamel saucepan. Bring to a boil; reduce heat and simmer uncovered
30 min.
Add sweetener, stir until dissolved. Strain, stirring and mashing
berries until a fairly dry pulp remains in strainer. Store
concentrate in refrigerator.
OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then
wrap and store them in the freezer. OR freeze in a plastic ice cube
tray that holds 2 cups and makes 16 cubes.
CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice
cubes) with 3/4 cup water, sugar-free ginger ale or soda water.
1 cup serving - 1 ++ extra, 12 calories 3 g carbohydrate
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93.
Servings: 8 servings
Cranberry Concentrate Recipe brought to you by Recipe Ideas
Categories: Diabetic; Beverages; Fruits
The History of Recipes
We are able to trace the history of `recipes` back into the distant past, at least as far as ancient Egypt, and potentially, even further back. Having said that, in the main part, these ancient cook books were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents which described recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into starters, entrees and desserts, something we still use today. This early Roman chef describes how the Romans used many aromatic flavours, including a few you will know like bay, fennel and dill. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the East, including spices like parsley, basil and rosemary. These new herbs and spices led to an outbreak in cookery books, many of which are kept safe in academic collections. For the next few years, the upper-class families of the West tried to offer the most extravagent banquests, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cookery publications were starting to become popular as a result of increased literacy, people having increased leisure time and having more disposable income. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cranberry Concentrate recipe.
