Receta Holly Clegg’s easy, no cook cranberry sauce
Holly Clegg’s easy, no cook cranberry sauce
Each year I buy all the Thanksgiving cooking magazines to find the perfect recipes for side dishes and desserts. This year I bought over 20 magazines! Yet I wasn’t thrilled with any of the recipes for cranberry sauce.
Well, thank goodness for Holly Clegg and her no cook, cranberry sauce recipe. It’s unique and easy to make. Today’s guest post from Holly tells you all about it.
And remember to pick up a copy – or two or three – of Holly’s latest cookbook Too Hot in the Kitchen for a healthier New Year. It makes an excellent holiday gift.
Easy Make-Ahead Cranberry Sauce
A holiday table isn’t complete without turkey, dressing and cranberry sauce. Some people make their cranberry sauce from scratch while others open a can. I love to take advantage of the fresh cranberries while they are in season so I always make a sauce, but it has to be easy! For an easy recipe with a twist, I turned to my new fun, whimsical trim&TERRIFIC® cookbook, Too Hot in the Kitchen.
Appropriately, this no cook effortless sauce is from the Lovin No Oven Chapter (all no cook recipes) and is perfect for the busy person. On simple step, you just toss all your ingredients into a food processor and freeze to take out earlier before the big meal. With all the dishes to be prepared, my make-ahead Cranberry Crush allows you to cross something off your list. With a touch of sweetness, tartness and the bite from the horseradish, this cranberry recipe is so good, you will want to eat it with a spoon.
Cranberry Crush
From Too Hot in the Kitchen: Secrets To Sizzle At Any Age
The ultimate make-ahead holiday cranberry sauce with a little kick, from my friend Jane - one taste is all it takes. Also, it’s great served with meat.
Makes 12 (1/4-cup) servings
Ingredients:
- 1 small onion, cut in chunks
- 1 (12-ounce) package fresh cranberries
- 1/2 cup sugar
- 3/4 cup nonfat sour cream
- 2 tablespoons prepared horseradish
Directions:
In a food processor, process onion until chopped. Add cranberries, sugar, sour cream and horseradish and process until almost pureed.
Place in freezable container and freeze overnight. Remove from freezer 3 hours to soften. Serve and refrigerate leftovers.
Nutritional information
Calories 66
Calories from fat 0
Fat 0g
Saturated Fat 0g
Cholesterol 3mg
Sodium 21mg
Carbohydrate 16g
Dietary Fiber 2g
Sugars 11g
Protein 1g
Dietary Exchanges: 1 other carbohydrate
Weight Watchers POINTS = 1
Spicy Advice: Cranberries freeze up to one year.
This Mama’s tips
Use no fat Greek yogurt instead of nonfat sour cream.
Recipes and pictures supplied by Holly Clegg and used with her permission.