Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"He who eats with most pleasure is he who least requires sauce."
-Xenophon, Greek historian

The refrigerator light goes on...

This sauce is great served over turkey or roast pork for your holiday meal, but you don't have to wait for the holidays to have cranberry sauce.


Fresh cranberries are harvested in the fall, beginning in September and reaching the market in early October. They are quite tart and are usually mixed with sweeter fruits or sugar before cooking. This makes for a wonderful balance in chutneys, sauces, stuffings and such.

Look for cranberries packaged in plastic, as they keep well when refrigerated and tightly sealed. Fresh berries should not be wrinkled or soft. Because the ripe berries have a little air inside, you will know they are fresh if they bounce. Don't buy them if they are the least bit soft. If you are going to keep them for more than a few weeks go on and put them in the freezer in a zipper bag.

Frozen cranberries make a reasonably good substitute for fresh and you shouldn't hesitate to use them. Thaw them in the fridge in a strainer over a bowl so that any excess water will drain away.

My Shiitaki and Cranberry Stuffed Pork Loin recipe calls for dried cranberries. Be careful because most dried cranberries have been sweetened with sugar -- usually a fair amount. A third of a cup of dried cranberries is 120 calories where a cup of fresh is only 45 calories. This means that the 1/3 cup of dried fruit has about 4 teaspoons of sugar.

The added sweetness does change their character. They are usually as sweet as they are tart and you won't need to add as much sweetener to a chutney or stuffing when using dried cranberries. I like to use them because they add a chewy texture that fresh cranberries don't.

1/3 cup dried cranberries = 120 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 29g carbohydrates, 0mg sodium, 0mg cholesterol

1 cup fresh cranberries = 47 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 12g carbohydrates, 0mg sodium, 0mg cholesterol




Cranberry Glaze

Servings = 8 | Serving size =about 2 tablespoons

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3.

This recipe does not make very good leftovers.

1 cup dried sweetened cranberries
2 cups water
2 Tbsp fresh rosemary
1/4 tsp salt
fresh ground black pepper (to taste)
2 Tbsp unsalted butter
1 Tbsp cornstarch

Place the cranberries and water in a small sauce pan over high heat.

Place the rosemary in a tea ball or strainer and then place that in the pan.

When the water begins to boil reduce the heat to medium low and simmer for 30 minutes.

Remove from the heat and let cool. Cover and place in the refrigerator overnight.

Remove the rosemary and discard. Puree the cranberries.

Force the puree through a fine mesh strainer into the sauce pan and place over medium heat.

Add the butter.

While the butter is melting, place the cornstarch in a small dish and add 2 tablespoons of the sauce. Stir until well blended. Add the cornstarch mixture to the sauce pan and whisk until thickened.


Nutrition Facts

Serving size = 2 tablespoons

Servings = 8


Amount Per Serving

Calories 63 Calories from Fat 14
  % Daily Value
Total Fat 2g 3%
    Saturated Fat 1g 5%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 4mg 1%
Sodium 73mg 3%
Total Carbohydrates 13g 4%
    Dietary Fiber 1g 3%
    Sugars 10g
Protein 0g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 0%
Vitamin K 1 mcg Potassium 7 mg
Magnesium 1 mg