Ingredients
1 cup Orange juice
1/2 cup Fresh or frozen cranberries
1 tbsp Cornstarch
1/8 tsp Ground cloves
4 tbsp Raisins
Cinnamon stick
Directions
Combine the juice and cranberries in a saucepan. Cook over medium
heat just until the berries "pop." Add the remaining ingredients and
cook until the mixture is thick. Serve hot over baked ham (or with
turkey.)
1/4 cup - 41 calories, 1 fruit exchange 10 grams carbohydrate, 1 gram
protein, 0 fat 0 sodium, 127 potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 4 servings
Cranberry-Raisin Sauce Recipe brought to you by Recipe Ideas
Categories: Diabetic; Sauces
The History of Recipes
Transcribed cooking instructions as a concept can be found back into the distant past, certainly as far into history as the Egyptians, and quite possibly further than that. However, sadly, these old cook books were just simple hieroglyphic instructions for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents describing recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and afters, a very modern way of dining. This early Roman chef tells us how the cooks of his times used a good variety of spices, including a few you will know like thyme, mint and dill. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, such as basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in cookery books, most of which are kept safe in private collections. The arrival of TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Cranberry Raisin Sauce recipe.
