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Added December 19, 2006 | Recipe #201074
Showing 1-2 of 2
on March 08, 2007
We enjoyed this a lot, I added 1/4 cup of splenda while it was cooking. It was still a little tart but that's how we like it. Served over pork cutlets, a lovely match and will freeze in small amounts to use over pork and fish. Actually DH had it over his pork cutlet, I had it over my steamed Basa fish, it was very good over the fish! Thanks for posting it, I will make it again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 13, 2007
I've had such a hard time coming up with stars on this that I decided to do it without. This is easy to make and really beautiful. Your photo sold me on trying it. The results, though, were VERY tart. So tart that I couldn't eat it. Now, I added a very generous couple of shakes of splenda to it, and it was a very good cranberry applesauce. Thanks for one I really enjoyed making!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (303 g)
Servings Per Recipe: 8