Jazzy Cranberry Sauce Recipe
Yield: 15 oz jam-jarRecipe by luhu.jp
Ingredients:
ANNE STEIRER, 214-243-8123
1/2 cup: Water,
-frozen,
1/2 cup: Sugar,
3 tbsp: Horseradish,
1/2 cup: Brown sugar,
1 tbsp: Dijon mustard,
12 ounce: Cranberries, fresh or
Directions:
A great sauce to keep or give away! Must be refrigerated. Pour
over low-fat cream cheese and serve with crackers, or serve sauce
with pork or turkey tenderloin for holiday meals. Or place in jars
and tie with a big bow.
Combine water, sugar, and brown sugar in medium saucepan; stir well.
Bring to boil over medium heat; add cranberries.
Return to boil and cook 10 minutes, stirring occasionally.
Spoon into bowl; let cool to room temp.
Stir in horseradish and mustard. Cover and chill.
Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on
Oct. 24, 1995.
Sylvias comments: It was WONDERFUL poured over cream cheese! When I
tried to make it at home, the recipe called for twice as much water as
now, and even after cooking, it was more like cranberry soup. I
boiled away for another hour and it was STILL soupy, so I added more
cranberries and sugar and boiled a little longer. Dont worry that
the berries still look whole after 10 minutes and its very
soupy-looking, it will thicken as it cools. For shrivelled berries,
cook longer.
Nutritional information per 1/4-cup: 86 calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, 2% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of
GT Cookbook and FringeNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 11-07-95
Source from luhu.jp
over low-fat cream cheese and serve with crackers, or serve sauce
with pork or turkey tenderloin for holiday meals. Or place in jars
and tie with a big bow.
Combine water, sugar, and brown sugar in medium saucepan; stir well.
Bring to boil over medium heat; add cranberries.
Return to boil and cook 10 minutes, stirring occasionally.
Spoon into bowl; let cool to room temp.
Stir in horseradish and mustard. Cover and chill.
Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on
Oct. 24, 1995.
Sylvias comments: It was WONDERFUL poured over cream cheese! When I
tried to make it at home, the recipe called for twice as much water as
now, and even after cooking, it was more like cranberry soup. I
boiled away for another hour and it was STILL soupy, so I added more
cranberries and sugar and boiled a little longer. Dont worry that
the berries still look whole after 10 minutes and its very
soupy-looking, it will thicken as it cools. For shrivelled berries,
cook longer.
Nutritional information per 1/4-cup: 86 calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, 2% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of
GT Cookbook and FringeNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 11-07-95
Source from luhu.jp