1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Wash cranberries, removing stems and soft berries
1: Cook according to package instructions until berries are soft
2: My Note: 2 Tbsp
3: regular sugar would add 96 calories and 24
4: 8 gm carbohydrate to the total recipe (6 calories, 1
5: 55 gm carbohyrate per serving
6: ) Add while cranberries are cooking if desired and omit sweetener
7: Chop berries in blender or put through food mill
8: Add 2 cups water
9: Strain through cheesecloth or several thicknesses of nylon net
10: Add orange juice concentrate and sweetener (if using)
11: Dilute with enough water to make 8 cups
12: (6 cups printed in the book would not make 16 servings
13: ) 1/2 cup serving - 32 calories made with sweetener, 1/2 fruit exchange
14: 4 gm protein, 0
15: 1 gm fat, 7
16: 9 gm carbohydrate,
17: 4 mg sodium, 105
18: 8 mg potassium
19: Source: Am
20: Diabetes Assoc
21: Family Cookbook Vol 1, c
22: 1987 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp
23: idiscover
24: co
25: uk/pub/food/mealmaster/recipes/diabetic
26: zip