I’m in the process of having my blog and website redone by real designer/tech people and have decided to wait until things are ironed out before tackling longer entries with multiple photos. I don’t have the capability and can’t link to other blogs right now, so things will be a little scant for the next week or two. Don’t give up on me though, I’ll be back in full force when things are redesigned and more functional and user friendly! But in the meantime, here’s a wonderful cranberry sauce I made yesterday that I added to an apple pie I created last night. I came out SO good. I’ll post the whole sequence and the pie recipe soon, but for now here’s a “taste” of the holidays.

what you need
• 1 12 ounce bag fresh or frozen cranberries
• 1 cup fresh orange juice (add up to 1/2 cup more if it looks like it is reducing to much)
• 1 teaspoon minced fresh ginger
• 1 teaspoon orange zest
• 1/4 teaspoon cinnamon
• 1/2 cup crushed pineapple
• 1/2 cup honey

what you do
• bring orange juice, ginger, zest, and cinnamon to a boil in medium saucepan
• rinse cranberries and add when liquid is boiling
• reduce heat and cook uncovered for about 15 to 20 minutes (until berries “pop” and liquid is reduced)
• add crushed pineapple and honey
• remove from heat and let cool
• makes 2 cups

nutritional profile
Cranberries are low in calories and high in nutritional value. With just 45 calories per cup of whole raw berries, they’re packed with vitamin C and are an excellent source of fiber, manganese, copper and an assortment of other goodies with long names like proanthocyanidins. They’ve been used to treat urinary tract infections for centuries and recent studies have backed up that claim. The substance that is thought to be protective is an anti-bacterial tannin found only in cranberries and blueberries. It also appears to be dose-specific, meaning 8 ounces of juice is twice as effective as 4 ounces. So, you can add cranberries to your list of health foods for a variety of reasons. Enjoy!

In good health,
Melissa

This entry was posted on Friday, October 26th, 2007 at 5:11 pm and is filed under Gluten-Free Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.