Ingredients:
highbush cranberries (picked in the yellow stage when they are just turning red)
water
sugar
Preparation:
- Place cranberries in a heavy saucepan. Add just enough water to cover. Bring the berries and water to a boil and simmer until berries are soft.
- Crush the berries. Strain the juice in a cheesecloth-lined sieve. Discard berries and cheesecloth. Add 1 cup sugar for each 1 cup of juice. Allow it to boil up. Boil rapidly until jelly stage is reached.
- Skim and pour into sterilized jelly glasses. Cap with hot sterile lids. Process in hot water bath for 10 minutes.
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Will this gel on its own if splenda is used instead of sugar? Or should an unflavored gelatin be used? and if so, when should it be added?
I checked official SPLENDA® site – they use Splenda together with pectin.