Thoughts From Kaye:
Greetings Neighbors!
It was an annual joke at my childhood Thanksgiving table that midway through the meal my mother would exclaim, "I forgot the cranberries!" and we would all laugh and the meal would continue without the ruby red gelatin being missed. The sad unwanted can of over-sugared jellied berries would then be pushed to the back of the pantry in hopes of discovery at the next turkey feast. Times have changed and the humble cranberry - a nutritional powerhouse - is no longer cloaked in sugar and shoved to the back of the dark pantry. Cranberries in all their glory are believed to be a potent cancer fighter, effective in slowing aging, contribute to dental health, reduce the risk of some heart disease and helpful in the prevention of peptic ulcers. Read more: The Cranberry Institute
Today's Recipe of the Week presents cranberry condiments that are guaranteed to make it to your holiday table. We present the recipes using traditional sweeteners: sugar, honey and maple syrup. Because they are consumed in such small quantities the sugar intake is minimal. However, if you are highly sugar sensitive use your favorite sugar, syrup or honey substitute in place of the traditional sweeteners. Just for fun we included "Maple-Cranberry Glaze" that uses canned jellied cranberries: admittedly it is a dressed-up darling from the bygone days of the wiggly-jiggly crazy odd guest out at the Thanksgiving table. An odd darling, maybe. Delicious? Absolutely!
Enjoy - and don't forget the cranberries!
Kaye
PS - Go to page 66 of your Neighobrhood Cookbook for a great cranberry condiment: Cranberry, Orange and Walnut Relish
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Cranberry Cocktail Sauce
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From relishmag.com
Quick to make in the food processor this is a great sauce and a refreshing change from traditional cocktail sauce. Serve with chilled shrimp and Enjoy!
Ingredients:
1 1/2 cups fresh cranberries
1/4 cup tomato ketchup
1/4 cup raspberry preserves
1 1/2 teaspoons hot sauce (or to taste)
1 (1/4-inch thick) slice large onion
1 tablespoon prepared horseradish
2 tablespoons honey
Directions:
Place all ingredients in a food processor; pulse until smooth, yet chunky. Pause several times to scrape down the sides of the processor. Makes 1 1/2 cups.
Serve in a bowl for dipping with chilled shrimp.
Per 3-tablespoon serving of sauce: 60 calories, 14 grams carbohydrate.
Cranberries (Harvesttime Welcome Books) (Welcome Books)
by Inez Snyder by Children's Press (CT)
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Cranberry Jezebel Sauce
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From Cooking Light 5 Star Recipes page 150.
This Jezebel Sauce is great the next day on chilled slices of roasted turkey. Adjust the horseradish to your personal heat preferences. This sauce is low in calories, fat, cholesterol and sodium. If you prefer substitute heat-stable sugar substitute for the sugar and brown sugar.
Ingredients:
1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12-ounce) bag fresh or frozen cranberries
3 tablespoons prepared horseradish
1 tablespooon Dijon mustard
Directions:
Combine first 3 ingredients in a medium saucepan; stir well. Bring to a boil, and cook 10 minutes, stirring occasionally. Spoon into a bowl; let cool to room temperature. Stir in horseradish and mustard; cover and chill. Serve as a condiment with turkey, beef or pork.
Serving size: 1/4 cup. Per serving: 86 calories, 22 grams carbohydrate and a trace of protein.
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Maple-Cranberry Glaze
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From The Flavors of Bon Appetite 2007, page 61.
Because this sauce uses canned gelled cranberry sauce you can keep the ingredients on hand year round. Enjoy it as the finishing touch to grilled or broiled protein.
Ingredients:
3/4 cup jellied cranberries sauce
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons Dijon mustard
1 tablespoon triple sec or other orange liquor (optional)
1 1/2 teaspoons orange zest
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Directions:
Combine ingredients in a small saucepan. Bring to a boil over medium heat, whisking until smooth. Cool to room temperature.
Use to glaze turkey during the final minutes of cooking. This glaze may be used on broiled pork or chicken.
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The Flavors of Bon Appétit 2007 (The Flavors of Bon Appetit)
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Cranberry Maple Compote
From The Best of Martha Stewart Living Holidays, page 101
Quick, easy and delicious: cranberries at their finest. Serve with poultry or with biscuits.
In a small saucepan, combine 1 cup o f fresh cranberries and 1 cp of pure maple syrup. Heat slowly over medium-low heat until mixture comes to a simmer. Cook until cranberries soften and burst and syrup turns red, about 10 minutes. The compote will keep in the refrigerator for up to a week.
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