Yield: 32 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Unsweetened apple juice |
| 1 tablespoon | Fresh lemon juice |
| 6 larges | Cloves/whole |
| 2 teaspoons | Granulated gelatin |
| ½ cup | Water; cold |
| \N \N | Sugar substitute equal to - |
| ¾ cup | Sugar |
| \N \N | Red food color (opt.) |
Combine apple and lemon juices and whole cloves in a heavy saucepan. Bring to a boil; simmer gently 10 minutes.
Meanwhile, soak gelatin in cold water. Remove apple juice from heat; discard cloves; add gelatin and sweetener and mix well to dissolve. Add about three drops red food color if desired; mix well.
Pour carefully into two small, hot jars. Cover lightly until cooled.
Then cover tightly and store in refrigerator no longer than two weeks. Yield: 2 cups.
Serving size: 1 tablespoon. Nutritional information per serving: Carbohydrates ~ 2g; Protein - 0g; Fat - 0g; Calories - 10; Fiber - 0g; Sodium - 1mg; Cholesterol - 0mg. Exchanges per serving: Up to 2 tablespoons may be considered "free." NOTE: Low-sodium diets: This recipe is excellent. Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess.
Formatted by: Nancy Filbert; December, 1995