CRANBERRY TERRINE

CRANBERRY TERRINE

Cranberry terrine with a Low Glycemic Index is a savory replacement to a traditionally manufactured cranberry sauce.

• 1 bag (12oz or 340 g) fresh cranberries
• ½ cup pure fructose or Splenda®
• 2 cups pure pomegranate juice
• Fresh juice from 2 oranges
• 1 cinnamon stick
• 4 whole black peppercorns
• 1 whole clove
• Zest of 2 oranges
• Pinch of salt
• 3 envelopes (3/4 oz or 21 g total) unflavored gelatin

Directions:

• Keep aside several cranberries and some orange zest for decoration.
• Chop cranberries with ¼ of fructose or Splenda® in a chopper or a food processor.
• Combine the remaining ¼  cup of fructose or Splenda®, 1.5 cups pomegranate juice, the cinnamon stick, peppercorns, whole clove, orange peel, and a pinch of salt in a saucepan and simmer for 10-15 minutes.
• Remove from the heat, and filter the liquid to a big bowl.
• Add gelatin to the remaining 1/2 cup pomegranate juice mixed with the orange juice. Let stand 1 minute.
• Add the gelatin mixture to the warm filtered pomegranate liquid and stir until the gelatin completely dissolves
• Add chopped cranberries.
• Pour everything into a loaf pan and refrigerate until firm, for several hours or overnight.
• Decorate with fresh cranberries and the orange zest.

Weight Loss Help

• Using pure fructose or Splenda® makes this terrine Low Glycemic
• Eat it with turkey, other meat, poultry, fish, fresh or cooked vegetables.
• Avoid potatoes, corn, rice, and pasta.
• Cranberry Terrine can be also served in small individual dishes for dessert, as a jelly.
• Cranberries are called a superfood for their health benefits and delicious taste.
• Read more here about the Health Benefits of Cranberries

Try also  Sweet Memories Apple-Cranberry Cake 

MORE yummy and healthy SALADS and APPETIZERS for you!

APPLE-CRANBERRY CAKE 

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