Cranberry Sauce/Relish Recipes

[Guest mrszotz]

Cranberry Sauce

 

Makes 16 Servings

 

3 cups cranberries

1 small navel orange, cut into 1/4" pieces

2/3 cup firmly packed dark brown sugar

1/2 cup orange juice

1 cinnamon stick, split lengthwise

1/4 teaspoon ground cloves

 

In medium saucepan, combine cranberries, orange pieces, brown sugar, juice, cinnamon stick and cloves; bring to a boil. Reduce heat to low; simmer 30 minutes, or until all berries have popped and sauce is syrupy.

 

EACH SERVING (3 tablespoons) PROVIDES: 1/4 Fruit, 35 Optional Calories

 

PER SERVING: 52 Calories, 0 g Protein, 0 g Fat, 13 g Carbohydrate, 4 mg Sodium, 0 mg Cholesterol, 0 g Dietary Fiber

 

Recipe from The Weight Watchers Complete Cookbook & Program Basics

[Guest mrszotz]

* Exported from MasterCook *

Cranberry Salsa

6 servings

 

2 cups fresh or frozen whole cranberries

1 orange -- peeled and chopped

1 tablespoon grated orange peel

1 tablespoon minced fresh gingerroot

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

1 jalapeño pepper -- seeded and chopped

1/3 cup honey

2 tablespoons frozen orange juice concentrate -- thawed

 

Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley, cilantro and jalapeño pepper; process 30 to 40 seconds or until mixture is coarsely chopped. Add honey and orange juice concentrate; process about 5 seconds more. Serve with turkey or other poultry.

 

 

Per Serving: 95 Calories; trace Fat (1.1% calories from fat); 1g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

[Guest mrszotz]

* Exported from MasterCook *

Cranberry Chutney II

6 servings

 

1 onion -- chopped

1 teaspoon oil

2 cups fresh cranberries

1 cup water

1/4 cup sugar

2 tablespoons dry mustard

1/8 teaspoon ground cloves

1/8 teaspoon cinnamon

1/8 teaspoon mace

 

Sauté onion in 1 teaspoon oil; stir in fresh cranberries, water and sugar. Boil 1 minute; stir in dry mustard and ground cloves, cinnamon and mace.

 

Per Serving: 69 Calories; 1g Fat (16.3% calories from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

[Guest mrszotz]

Spirited Cranberry-Apricot Sauce

Makes 3 cups

Serving size 2 Tablespoons

 

1/2 cup thinly sliced dried apricots (about 3 ounces)

1/4 cup sherry or orange juice

3/4 cup water

2/3 cup sugar

1/4 cup honey

1 (12 ounce) package fresh or frozen cranberries

 

Combine apricots and sherry in a small bowl; cover and let stand 8 hours. Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey, and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill.

 

Per Serving:

Calories 49, Fat 0g, Protein 0.2g, Carb 12.7g, Fiber 0.5g, Chol 0mg, Iron 0.2mg, Sodium 1mg, Calc 3mg

 

recipe from Cooking Light

[Guest mrszotz]

posted by aignergal...

 

 

Killer Cranberry Relish

 

1 pkg fresh cranberries

1 can crushed pineapple in own juice, undrained

1 pkg any flavor red sf jello

1 whole orange, quartered

 

Process cranberries and orange quarters (peel and all)in food processer until finely chopped. Add can of pineapple and jello powder. Pulse until thoroughly mixed. Refrigerate until ready to use. 1pt per half cup.

[Guest mrszotz]

posted by Laynee...

 

 

Here is an awesome cranberry salad dish that I ran across in an old WW cookbook

Cranberry Holiday Salad

 

1 box(4 serving size) SF/FF cherry flavored gelatin

2 cups boiling water

1 cup cold water

3 small apples, cored and quartered

2 cups fresh or forzen cranberries (no sugar)

1 small orange, peeled and sectioned

1 cup canned crushed pineapple(no sugar added)

1 cup chopped celery

2 teaspoons sugar substitute (I used splenda)

 

In bowl, sprinkle gelatin over boiling water and stir till dissolved, add cold water and set aside.

In food processor combine apples, cranberries, and orange sections and process till finely chopped(not puree), add to disolved gelatin. Stir in pineapple, celery, and sweetener and pour into 13X9 pan. Cover and refridgerate until set, at least 3 hours.

 

Makes 8 servings, 69 calories(may be high, they called for low calorie jello, not sugarfree), (no fiber given, so i figured with O fiber) and .3 g fat which = 1 point a serving!

[Daylily 0]

Here is my favorite cranberry salad recipe, good with any kind of meat-------

 

CRANBERRY SALAD

 

1 large can crushed pineapple 4.5 pts.

1 small package raspberry Jello, sugar free 0 pts.

1 can whole cranberry sauce 12 pts.

1 can mandarin oranges, drained 4 pts

1 cup red grapes, cut in half if large 1 pt.

1 cup diced celery 0 pts.

1 red apple, unpeeled and diced 2 pts.

 

Put pineapple with juice in large skillet and heat to boiling. Remove and stir in dry jello until dissolved. Add cranberry sauce, oranges, grapes, celery and apple. Mix well and refrigerate.

 

I calculated a total of 23.5 points by an estimated 12 servings (1/2 cup servings) for 2 points per serving. Does my calculations sound right?

 

Thanks, Daylily

[ottermum 0]

Hi! Does anyone have the WW cranberry sauce recipes that was given out in 1994 as a handout at Thanksgiving? I had it, but it got tossed when I moved. It was the best I'd ever made. I think it had whole orange and maybe pear in it. ARRGH!!! I'm so mad at me for losing it!

 

Jeannette :eek:

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ing it up for the holidays!

[Guest mrszotz]

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Bumping Up For Canadian Thanksgiving.

PAT

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Bumping up for Thanksgiving

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bumping up for holidays