Week of November 27, 2011
Spicy Slow Cooker Apple Butter
Makes about 6 cups
- 5 pounds tart apples (McIntosh or Granny Smith or a mix)- peeled, cored and quartered (about 10 large apples
- 1 cup granulated sugar
- 1/2 cup apple juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Combine all ingredient in slow cooker. Cover; cook on LOW 8 to 10 hours or until apples are very tender.
Mash apples with a potato masher. Cook, uncovered, on LOW 2 hours or until thickened, stirring occasionally to prevent sticking.
Per Two Tablespoon Serving: 37 Calories; trace Fat (1.1% calories from fat); trace Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Week of November 20, 2011
Oh my, I found a new Cranberry Sauce which I love. It is good with turkey, chicken, ham or pork.
Cranberry Apple Sauce
Serves 16
1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)
1 cup packed brown sugar
1/2 cup orange juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (12-ounce) package fresh cranberries
Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer until thick (about 15 minutes), stirring occasionally. Cool completely.
Per Serving: 56 Calories; trace Fat (1.7% calories from fat); trace Saturated Fat; trace Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Week of November 13, 2011
There is nothing that denotes the holidays like Cranberry Sauce. It is good with turkey, chicken, ham or pork. My favorite has always had a touch of orange in it plus the cinnamon and allspice. Enjoy!
Cinnamon and Orange Cranberry Sauce
Serves 14 (2 tablespoons per serving)
1/2 cup packed dark brown sugar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup water
1 1/2 tablespoons honey
1/8 teaspoon ground allspice
1 (12-ounce) package fresh cranberries
1 (3-inch) cinnamon stick
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly
thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Per Serving (2 tablespoons: 55 Calories; trace Fat (1.5% calories from fat); trace Saturated Fat; trace Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Week of November 6, 2011
Sugar and Spiced Turkey
Serves 8 to 10 people
This recipe was originally published by Southern Living and it makes a really moist turkey that browns beautifully.
1 (12-pound) whole turkey
1/4 cup firmly packed light brown sugar
2 tablespoons kosher or coarse-grain sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1 large onion, quartered
2 (14-ounce) cans low-sodium chicken broth
Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours.
Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.
Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion and discard. Let turkey stand 15 minutes before carving.
Garnish with fresh rosemary sprigs if desired.
