The three top items in my holiday menu are cranberries, yams and dressing. The turkey is there because without it, there would be no gravy and it sure tastes good on the dressing. I grew up cutting out shapes in cold jellied cranberry, We never ate whole cranberries or sauce. I did make cranberry bread. Then my husband introduced me to homemade cranberry sauce. Over the years because I can't leave well enough alone and inspiration during my stint as a spokesperson for the American Heart Association's Holiday Recipes. I worked on the recipe to reduce the sugar by adding naturally sweet items such as raisins, apples and orange rind. Below is my halved sugar recipe. To totally delete the sugar I use powdered pectin to form the gel instead of the sugar syrup. I also have a much higher percentage of cranberries in the recipe. I make a double or triple batch and freeze it to eat with pork, chicken and turkey all year long. Or, to make my own cranberry yogurt at breakfast with granola.
Ingredients:
1 bag cranberries, cleaned
1 sticks cinnamon (hard) don’t use powder it makes it dark and cloudy)
4 whole cloves (use 8 and put in a tea ball…very important for children and
folks that could choke.
1 orange, peeled and chopped –remove white membranes
1 tsp orange zest
1 apple (remove seeds and cut in small pieces)
1 cup sugar (see sugar free version below)
1 cup water
Directions
Put all the ingredients in a heavy lidded saucepan. Bring mixture to a boil and remove from heat. Use a lid since the cranberries will pop.
Use for Sugar free (reminder this is not CHO free and it is high in fiber due to the pectin-sure jell)
1 cup apple juice concentrate (do not dilute)
1 pkg of sure jell (found in the canning section of grocery stores or baking section) the powder that lists low sugar version –the other works too but this is better.
Combine the sure jell with 1 tbs of granulated sugar (to omit this use liquid sure gel) Stir well into all the ingredients above including the water and bring to a boil (slowly) cook for about 3-5 minutes, set aside and it will set. To make a cranberry non chunky sauce take the warm mixture and puree in a blender or food processor. It will gel or set when cool don’t add anything to make it thicker.
This can be made several days ahead and will keep the 7 days in refrigerator.
Buen Provecho!
Ingredients:
1 bag cranberries, cleaned
1 sticks cinnamon (hard) don’t use powder it makes it dark and cloudy)
4 whole cloves (use 8 and put in a tea ball…very important for children and
folks that could choke.
1 orange, peeled and chopped –remove white membranes
1 tsp orange zest
1 apple (remove seeds and cut in small pieces)
1 cup sugar (see sugar free version below)
1 cup water
Directions
Put all the ingredients in a heavy lidded saucepan. Bring mixture to a boil and remove from heat. Use a lid since the cranberries will pop.
Use for Sugar free (reminder this is not CHO free and it is high in fiber due to the pectin-sure jell)
1 cup apple juice concentrate (do not dilute)
1 pkg of sure jell (found in the canning section of grocery stores or baking section) the powder that lists low sugar version –the other works too but this is better.
Combine the sure jell with 1 tbs of granulated sugar (to omit this use liquid sure gel) Stir well into all the ingredients above including the water and bring to a boil (slowly) cook for about 3-5 minutes, set aside and it will set. To make a cranberry non chunky sauce take the warm mixture and puree in a blender or food processor. It will gel or set when cool don’t add anything to make it thicker.
This can be made several days ahead and will keep the 7 days in refrigerator.
Buen Provecho!
RSS Feed