Holiday Favorites

Real Cranberry Sauce

Real Cranberry Sauce
 
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Making homemade cranberry sauce from fresh berries is just about the easiest dish you can prepare for the holidays and a far better choice than grabbing a can of jellied high-fructose “sauce.” Not only does the real deal taste better, but the healthy fiber in the berries is still intact. The natural pectin in the cranberries thickens the sauce like gelatin, so for a thicker consistency, refrigerate for at least 2 hours before serving.
Recipe type: Holiday Favorites
Makes: 9 side dish portions
Ingredients
  • 1 cup orange juice
  • ¾ cup sugar
  • 1 (12-ounce) bag fresh cranberries
  • 2 tablespoons fresh orange zest, divided
Directions
  1. In a medium-size sauce pot over medium-high heat, bring orange juice and sugar to a boil, stirring occasionally, until sugar is dissolved.
  2. Add cranberries and 1 tablespoon of the orange zest to the pot. Bring to a simmer, and reduce heat to medium.
  3. Let simmer for 12–15 minutes, stirring occasionally, until cranberries have split and begin to cook into the sauce. For a smoother sauce, use a heavy spoon or potato masher to lightly mash most of the softened berries into the sauce.
  4. Remove from heat, and let cool at least 10 minutes, to thicken. Serve warm or chilled, garnished with the remaining orange zest.
100 Calorie Portion
Serving size: ½ cup Calories: 100
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Turkey Gravy

Turkey Gravy
 
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Let’s face it, gravy is about as high in calories as it gets, but we’ve been able to significantly lower them and keep the same rich, savory taste. We skim the turkey grease off the very flavorful pan juices, reduce the juices to super concentrate them, and then stir in a little creamy Greek yogurt for a silky smooth finish. Guilt-free gravy? We think we’ve done it!
Recipe type: Holiday Favorites
Makes: 8 portions
Ingredients
  • Roasting pan juices from a cooked turkey (about 1 cup)
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon light brown sugar
  • 1 tablespoon cornstarch
  • 1 cup (or more, if needed) chicken broth, divided
  • 3 ounces plain nonfat Greek yogurt
  • Salt and pepper
Directions
  1. Scrape any browned bits from the bottom of your turkey roasting pan.
  2. Pour all of the cooking liquid and browned turkey bits from the roasting pan into
  3. a tempered glass measuring cup (or other narrow container). This should be at least 1 cup of liquid. If less, add additional chicken stock in step 6.
  4. Place the measuring cup into the freezer, and chill for 15 minutes. (This will allow the fat to separate from the liquid and begin to harden.)
  5. Use a spoon to skim all of the fat that has floated to the top of the measuring cup; discard.
  6. Add the skimmed cooking liquid, chopped sage, brown sugar, and ¾ cup of the chicken broth to a sauce pot over medium-high heat, and bring to a boil. Boil until liquid has reduced by about ⅓.
  7. Whisk the cornstarch into the remaining ¼ cup chicken broth, and then
  8. whisk into the pot. Bring back up to a boil, and let simmer, stirring constantly, for 2 minutes, or until thickened.
  9. Remove from heat, and stir in the Greek yogurt to thicken further before seasoning with salt and pepper to taste.
Perfect Portion Gravy 100 Calorie count
Serving size: ½ cup Calories: 100
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