thanksgiving
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Cran-Cherry-Pomegranate Sauce

 

cranberriesI love cranberries! You know it’s “fall” when cranberries hit the produce stand. My family likes the good ole cranberry jelly in a can, and I used to like that too untillll I came up with my own concoction after being introduced to Pomegranate juice last spring by Rebecca my nutritionist. *So, just know that pomegranate juice is good for you!

What I love about this is it is sooo easy! And I have made it a dozen times this fall and it is a new favorite for everyone who I have served it to. I thought I’d share with all of you… lucky lucky people!


Ingredients:
• 1 bag of Cranberries (16 oz) I bought organic so I needed 2 bags
• 8 oz of Tart Cherry Juice (this can be found in the organic food isle)
• 8 oz of Pomegranate Juice
• 1 c Sugar
• Small jar of Maraschino Cherries, cut in halves

Instructions:

washing cranberries
Clean off your cranberries

adding pom juice to cranberries
Then in all of their beautiful red color toss them into a medium sized saucepan.
Measure your Tart Cherry Juice and Pomegranate Juice and add it to the saucepan.

maraschino cherries
Add the halves of maraschino cherries

pouring in splenda
If you like it more tart start with a little sugar less and taste it. I’m a firm believer in the “taste test.” Heck, my grandmother rarely measured anything it was all a big “taste test” when she cooked and she was the “boss” of the kitchen for sure!

bringing to a boil
Stir everything together slowly, look at that great color! And let it cook for about 20 minutes on medium.

After it has cooked through put it in a glass container in the refridge and the secret love is done then, it thickens to a perfect sauce.

 

cran-cherry sauceThe sweet and tart flavor is divine! My husband loved it so much he added it to his favorite dessert good old plain vanilla ice cream and it gave it that extra decedent touch… yummy!

Give it a try and let me know how it turned out! Your family will love it and you don’t have to let them know it’s kind of good for them!

Baked Acorn Squash with Cranberry Horseradish Sauce

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It’s time to start talkin’ turkey!! And allll other food that surrounds the holiday feasts!

I love to cook and eat, well let me rephrase that, I love to cook and eat good food. Not that allll food I make turns out “good”. And since I have been on a healthy life style change I am constantly looking for yummy food that is good for you soooo this year I am going to try out all new (I know that is kinda scary) recipes for the holidays and I will be posting them as I make them and let you know how they turn out.

So how do we feel about acorn squash? Acorn Squash was one of those “new” foods that I was introduced to this year. I have found a few recipes but I tried this one out and it was so easy and quite tasty. I do love Stonewall Kitchen products, I’m sure they have a bit more sugar in them then is necessary but I wanted to give this a try and boy am I glad I did! This will be divine with turkey!

Baked Acorn Squash with Cranberry Horseradish Sauce

Ingredients:
• 1 acorn squash, cut in half with seeds removed
• 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
• 2 Tsp. butter
• Salt and pepper to taste

Follow along Directions:

1. Preheat oven to 350 degrees F.

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2. Cut the acorn squash in half and carefully scoop out the seeds. So easy just like little pumpkins.

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3. Place squash halves in a baking dish, filled with 1/2″ of water. Cover squash with foil. *helpful hint slice the point on one of the halves off so it sits flat in your pan.

4. Bake for 1 hour or until fork tender.

5. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste.

6. Put the filling back into the squash shells and serve.

 

Doesn’t that look yummy and it’s good for you too!