Tag: Thanksgiving

Fruit, Recipes, Sides

Cranberry Sauce Face/Off

Sarah

Cranberry sauce is VERY serious business. Because it’s my favorite holiday dish, like stuffing, ya know? It’s the only way I can stomach turkey or a big hunk o’ meat, as is traditional for holiday meals. And FYI… I’m not talking about that stuff in a can. I hope you didn’t think that was the case.

canned cranberry sauce
canned cranberry sauce=gross

No, I’m talking about real, whole berry cranberry sauce. Today I’ll be sharing my two best cranberry sauce recipes, just in time for your Christmas dinner.

cranberry sauces in the snow
The magic of cranberry sauce. On the left, the traditional family Cranberry Relish; on the right, a new recipe: Gingered Cranberry-Apricot Sauce.

I love my family’s traditional cranberry relish because it’s tart and sweet at the same time. The sweetness of the citrus pairs perfectly with tangy cranberries. The Cranberry Relish is a snap to make too–from start to finish, this dish takes about 10 minutes, tops. How simple is that? Love it!

Cranberry Relish

Ingredients:

  • 12 ounces fresh cranberries
  • 1 orange, scrubbed and sliced
  • 1 lime, scrubbed and sliced
  • 1/2-3/4 cup sugar

Directions:

Place cranberries in the bowl of a food processor. Add half of the orange and lime [including the rind], and pulse several times to chop. Then add the rest of the orange and lime and pulse a few more times. Pour in 1/4 cup sugar and pulse to combine. Taste and add additional sugar as desired. I usually use about 1/2 cup sugar total, but adjust to your tastes. Cover and chill until ready to serve.

Notes:

Feel free to use any type of citrus in this cranberry relish… oranges, lemons, limes, grapefruit, clementines, etc. Just be sure to remove the seeds first!

and for recipe #2…

I have to admit, I was a bit skeptical about trying a cooked cranberry sauce. It wasn’t what I had grown up enjoying. However, I am so glad I gave this Gingered Cranberry-Apricot Sauce a try. The combination of spicy ginger, sweet apricot, and tangy cranberries is fabulous! It’s unlike any cranberry dish I have ever tasted… I made it for Thanksgiving and it’s making a repeat appearance at Christmas. Yum!

Gingered Cranberry-Apricot Sauce [from Woman’s Day]

Ingredients:

  • 12 ounces fresh cranberries
  • 1/2-3/4 cup sugar
  • 1-2 teaspoons ginger
  • 15.25 ounce can apricot halves [I used the lite version in a natural juice]

Directions:

Drain apricots, reserving juice into a measuring cup. Add water to juice to make 1 cup of liquid. Chop apricots into thirds.

In a medium saucepan, combine liquid, cranberries, apricots, 1/2 cup sugar, and 1 teaspoon ginger. Stir together and bring to a boil. Reduce heat and simmer, uncovered, for about 20-30 minutes or until the majority of the cranberries have burst. Taste, and add additional sugar or ginger to taste. Cover and chill until ready to serve.

Click here for the printable: Cranberry Sauce Face/Off

Question of the Day: Cranberry Sauce… Yea or Nay?

Other, Recipes, Sides

CranApple Stuffing

Sarah

So, the stuffing is one of my favorite parts about Thanksgiving dinner. It’s tied with cranberry relish [not the stuff outta a can here!] and pumpkin pie for the top spot on my plate. Mashed potatoes, turkey, green bean casserole… ehh, I’d take ’em or leave ’em. But stuffing? No way. I gotta have it.

Consequently, when Diana at The Chic Life announced the Healthy Thanksgiving Challenge 2010, I knew that stuffing would be my dish! Except, I think the technical term is “dressing” since it’s not stuffed in anything. But technicalities, people, technicalities!

This stuffing, er–dressing, is fabulous. Crisp, flavorful bread punctuated with sweet apples and cranberries and chunky, crisp but not mushy, carrots and celery, all flavored with garlic and herbs.

CranApple Stuffing - an easy, healthy stuffing recipe bursting with apples, cranberries, and carrots!

And you don’t have to tell anyone, but my stuffing is just a little bit healthier too–multigrain bread instead of white bread, additional fruits and veggies for nutrients and flavor, the omission of sausage, and the addition of wheat germ for protein, fiber, and other nutrients galore.

Hungry already? I am! Here’s the recipe, I’m headed to the fridge… leftovers are callin’ my name!

CranApple Stuffing

  • Servings: 6
  • Print

inspired by Betty Crocker

Ingredients:

  • 5 cups multigrain French bread, cut into 1″ cubes
  • 2 tablespoons wheat germ
  • 1/2 cup diced celery [about 2 ribs]
  • 1 cup thinly sliced carrot [1 large]
  • 1 cup peeled and diced apple [1 medium]
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1/2 cup skim milk
  • 1 egg, beaten
  • freshly ground black pepper
  • olive oil

Directions:

In a skillet, heat olive oil over medium heat. Add celery, carrot, apple, and garlic and cook until fragrant and softened, about 10-12 minutes.

Meanwhile, toss wheat germ with bread cubes in a large bowl.

In a small bowl, whisk together chicken broth, milk, and egg.

After fruits and veggies are softened, stir in cranberries, sage, and thyme. Remove from heat and spoon into bowl with bread cubes.

Pour egg mixture over everything and toss to coat.

Spoon into 1 1/2 quart baking dish, top with freshly ground black pepper, and refrigerate for about 2-3 hours to set before baking.

Then bake in a 350 degree oven, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean and top is crispy.

Question of the Day: What’s your favorite healthy substitution?