Comments on: Low Oxalate Pumpkin Pie Spice Mix

By: Heidi

Heidi — Tue, 26 Nov 2013 04:40:04 +0000

Oh, this was a great place to post this. Hopefully, some other folks will find it when they look up pumpkin pies and Thanksgiving.
Thanks, Heidi

By: mindy

mindy — Sun, 24 Nov 2013 15:19:52 +0000

Here’s my cran sauce recipe (again in case you didn’t get my email on yahoo or my other post on this site). I believe it’s low ox:

Cranberry Sauce

2 Tblsp. coarsely chopped fresh ginger
1/2 tsp. sea salt (opt)
2 cups orange or apple juice
3 cups organic fresh or frozen cranberries
1/2 cup organic maple syrup or agave
1/8 – 1/2 tsp. cinnamonr extract or cinnamon oil* (start with least amount and taste)
2 Tblsp. organic cornstarch

1. Bring ginger, salt if using, and 1-1/2 cups juice to a boil.
2. Add cranberries, syrup, and cinn extract or oil. Simmer 15 minutes.
3. Dissolve cornstarch in remaining 1/2 cup juice and slowly pour into cranberries.
4. Cook over low heat, stirring frequently until thickened, @8-10 minutes.
Yield: 3 cups (6, 1/2 cup servings)

*I use Frontier organic cinn oil.
http://www.vitaminlife.com/product-exec/PNAME/Cinnamon-Flavor-Alcohol-Free–Organic-/product_id/41871

Veggie Gourmet, 2013

By: Heidi

Heidi — Fri, 22 Nov 2013 14:24:54 +0000

Sounds like a good alternative, Mindy. We haven’t tested cinnamon oil, but my guess is that it’s very low. I use pure cinnamon oil in my cooking on occasion and love the flavor it gives! Thanks.

By: mindy

mindy — Wed, 13 Nov 2013 15:37:08 +0000

I got this at my health food store. It’s less expensive than cinn extract and so far, it’s working well in my holiday recipes. I started with 1/8 tsp. but ended up needing 1/2 tsp. in my cranberry sauce (3 cups of cranberries).
http://www.vitaminlife.com/product-exec/PNAME/Cinnamon-Flavor-Alcohol-Free–Organic-/product_id/41871