SPLENDA
• Baked Cranberries Buffet • Kumquat Marmalade
• Baked Cranberries • Kumquat Orange
• Banana Sorbet • Limoncello
• Blueberry Sorbet • Mint Apple Jelly
• Candied Carrots Sugar Free • Mint Sauce
• Cantelope Sorbet • Splenda Measurements
• Cole Slaw • Sugar Free Blueberry Pie


KUMQUAT MARMALADE
Yield: 6 half-pint jars

4 cups pulverized kumquat skins (approximately whole kumquats) or lbs
1/2 cup orange juice
2 cinnamon sticks
7 packets Splenda®
1/2 package SureJell® pectin

1. Bring whole kumquats to a boil in water to cover. Boil 5 minutes, covered. Drain and cool.
2. Remove centers of kumquats, leaving just the skins. Pulverize in a food processor as fine as possible.
3. Return to the pot. Add orange juice and cinnamon sticks.
4. Bring to a light boil, stirring to protect the bottom of the pot from burning. Reduce heat to medium-low and continue to cook, covered, for 20 minutes. Stir often.
5. Stir in Splenda®. Stir in Sure Jell® and bring to a boil, stirring constantly. Boil 1 minute only. Remove from heat and fill sterilized jars.
6. Seal the tops tightly and turn jars upside down for 5 minutes.

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