Every family has its tradition when it comes to cranberry sauce, whether it’s jiggly and can-shaped or slowly simmered over the stove. This recipe is a favorite of dietitian Judy Caplan, who re-creates it each year for her family from an old, food-stained index card.
With slices of apples and oranges, it’s more bona-fide side dish than garnish. It’s quick and easy to whip up the day before Thanksgiving, and full of vitamin C from all the fresh fruit. Most important, it’s the best cranberry sauce I’ve tried—I think my family may start a new tradition this year.
Yield: Approximately 24 servings
Per-serving nutrition: 93.2 calories; .7 grams fat; 8.7 milligrams sodium; 78.2 milligrams potassium; 23.3 grams carbohydrates; 2.2 grams fiber; 19.5 grams sugar; .3 grams protein
2¾ cup water
2 cups sugar
2 packages washed fresh cranberries
3 red apples, unpeeled, cored, and sliced paper thin
2 navel oranges, unpeeled, sliced paper thin
3 cinnamon sticks
1) Combine water, sugar, cranberries, cinnamon sticks, and cloves in a large pot and stir well.
2) Bring to boil. Once boiling, reduce heat and continue to boil for 5 minutes without stirring.
Judy Caplan is a registered dietitian inprivate practice in Vienna. Her latest books, GoBeFull—Eight Keys to a Healthy Life and the GoBeFull Juice Diet and Cleanse, are available on iTunes and Amazon.
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For more healthy Thanksgiving recipes, visit Washingtonian’s official 2012 Thanksgiving guide.