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Cranberry Sauce Recipe

November 28, 2013 by · Comments Off on Cranberry Sauce Recipe 

Cranberry Sauce Recipe, Food section editorial aide Becky Krystal’s family has been serving variations of this cranberry-sauce-and-Jell-O mashup for decades. The original recipe came from a Long Island “ladies’ cookbook” owned by her grandmother.

If you don’t have a Bundt pan or want to use a mold, make sure it has a capacity of at least 7 cups.

MAKE AS-EX-AD: The mold mixture needs to chill for 30 to 45 minutes before the fruit and nuts are added, then it needs to set overnight in the refrigerator. The completed mold can be refrigerated up to 2 days in advance. Leave it in the pan until you’re ready to serve it.

CRANBERRY SAUCE MOLD

12 to 16 servings

14 ounces canned cranberry sauce

14 ounces canned whole-berry cranberry sauce

2 cups water

6 ounces (1 large box or 2 small boxes) strawberry gelatin, such as Jell-O brand

2 medium apples, peeled, cored and chopped into smaller than bite-size pieces

1 cup chopped walnuts

15 ounces crushed pineapple, drained (optional)

Neutral-flavored oil, such as canola, for the pan

Use a fork or potato masher to break up both cans of cranberry sauce in a mixing bowl; it’s okay if some chunks remain.

Bring the water to a boil in a small saucepan over high heat. Remove from the heat; whisk in the gelatin, then immediately pour the hot gelatin mixture over the mashed cranberry sauce, stirring to combine. Refrigerate for 30 to 45 minutes, until slightly thickened.

Stir the chopped apples, walnuts and crushed pineapple, if using, into the gelatin mixture.

Brush a Bundt pan with the oil, pouring off any excess that pools at the bottom of the pan. Transfer the gelatin mixture to the pan. Cover with plastic wrap and refrigerate until the mold is well set, ideally overnight. It will be soft, but sturdy enough to hold its shape.

When ready to serve, place the pan in a few inches of warm water for a minute or two. Invert onto a serving dish; cut into wedges.

NUTRITION | Per serving (based on 16): 170 calories, 7 g protein, 22 g carbohydrates, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 260 mg sodium, 1 g dietary fiber, 17 g sugar

Cranberry Relish

November 21, 2010 by · Comments Off on Cranberry Relish 

Cranberry Relish, Let’s Talk Turkey. Plump, juicy breast of turkey with stuffing and apple and pecan sauce, sweet potatoes with butter, marshmallows and brown sugar, onion cream with peas, baked squash, cranberry sauce, pumpkin bread and a glass of wine – good sound? You better loosen the belt; this festive meal adds up to 1300 calories. Skipping dessert? I do not think. Add another 500 calories for a slice of pie and a cup of coffee with cream.

How can you eat healthy during the holidays? It depends. What is your holiday eating pattern look like? Except that only two days in November and December on-you could, you probably do not need to worry. However, most of us extend our holiday eating to include the holidays, the Christmas Eve buffet, New Year’s Eve, Super Bowl Sunday, and finishing all of these remains.

Stuffing ourselves health

Take a look at how healthy guidelines you can follow during the holidays, while keeping the flavor.

The first guideline is easy – eat more fruits and vegetables. The turkey may be the star of Thanksgiving, but the traditional Thanksgiving dinner is also centered on vegetables. Sweet potatoes are the nutritional basis, to lead the fight against cancer carotenoids, vitamin C and fiber. Losing marshmallows and mash with a little butter or spread bathtub, orange juice and orange zest.

Roasting vegetables helps caramelize the natural sugars and concentrate their flavors. You can add the leftover turkey soup that you made the day after Thanksgiving, or mashed vegetables with some low sodium broth for a creamy vegetable soup.

Replacing the cranberry sauce with orange-flavored cranberries keep the sugar content down. Adding more fruits and vegetables and nuts as appetizers and stuffing and fillings will keep the calories down while maximizing the flavor and nutrients that fight disease. Although nuts are high in calories, a little goes a long way to enhance the flavor and texture.

Another important directive is to make half your grains whole grains. Adding whole grain bread or wild rice stuffing and crisp fruit with a topping of oats are both very good choices.

Choose your fats wisely. Canola oil is low in saturated fat (seven percent against 68 percent for the butter) and high in good fats – monounsaturated and omega-3. Adding a small amount of butter to the finished feed adds a richness that may be interesting to madness, while using canola oil and olive oil for cooking.

Consider making a pie crust instead of a one to two Crust. Replace the shortening and flour crust with a ginger or add a pear ginger crunchy dessert menu selections to alleviate dessert without sacrificing taste.

Leave the salt shaker alone. Seasoning foods with herbs and spices, salt-free seasonings, broth and low sodium to help maintain the sodium content of your meal down. Make sure you also check food labels when you shop for the sodium content.

And probably the guideline, you will have more difficulty following – watch your portions. Remember to balance what you eat during the holidays with increased physical activity. That’s right, move more to eat more.

Set reasonable goals for you before the holidays begin. It can be cut down the fat and sugar by making traditional foods healthy holiday or by limiting the size of the portions of calorie dense foods and including physical activity daily.

Whatever your goals may be, they must be reasonable and feasible. Stable small changes over time can really add up. Besides, you need something to give to New Year’s resolution

Traditions add stability, a sense of belonging, and make us feel safe. However, consumption of vacation can make us feel something, but warm and safe. Overeating brings with it feelings of guilt, lack of control, and weight gain.

Start a new tradition that allows people to leave the table and do something active – a before or after dinner walk, a game of touch football or charades. If Mother Nature cooperates, lace up the skates or sled. And if others do not follow your example calorie snack, threaten them with only fruit cake for dessert!

Try a new recipe this year! Healthy holiday recipes are available online at UNH Cooperative Extension Rockingham County Web: http://bit.ly/rockingham

Terri Schoppmeyer, coordinator of the education program with UNH Cooperative Extension, Nutrition Connections works in Rockingham County. Nutrition Connections helps people develop the knowledge, skills and confidence of one of their most important tasks: feeding their families. For more information about nutrition programs Connexions

Cranberry Sauce

November 21, 2010 by · Comments Off on Cranberry Sauce 

Cranberry Sauce, Although centers around the Thanksgiving turkey, sides are equally important. For example, just think – what Turkey would be like without stuffing? We shared all our recipes stuffing for Thanksgiving to help guide planning your holiday menu, but what we have not done is give you our best cranberry sauce and cranberry recipes for Thanksgiving. If the stuffing is the soul of turkey, cranberry sauce or cranberry, whichever you prefer is fine accessory. The pop of red from the browns and oranges is what makes a Thanksgiving meal addressed to impress. Our favorite cranberry recipes Thanksgiving after the jump.

Crockpot Cranberry Pear Sauce

Blogger home cooking, Shaina writes its cranberry concoction: “Thanks to a relatively small amount of sugar, more than pomegranate juice, this sauce comes out pretty tart. (The way I like!)”

Apple and Cranberry Pomegranate Salsa

Blogger cooking), Shaina wrote:
“Forget the cranberry sauce from a jar – the cranberry salsa characteristics of crisp apples, juicy and grenades with a zing of orange. Nobody suspected that fresh tasting dish was made in advance.”

Cranberry Walnut Relish

Recipe writer (and blogger home cooking), Kelsey wrote the parable: “Cranberry sauce should be spicy, fruity and just a bit spicy. It happens to be as crisp and so I added walnuts to this classic recipe. ”

Cranberry mango chutney

Jaime, blogger and creator of home cooking recipes, written recipe Alton Brown: “This mango chutney that you see in the picture is what I did before I had the bright idea to put cranberries in it instead of raisins.”

Jaime is the creator of these awesome creations cranberry: “These all-natural, all-delicious, jiggly cranberry turkeys are like Jell-O, but better – your kids will eat dinner.”

And as a bonus, pears cranberries

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