Healthy Dinner Recipes: Pork Medallions with Port and Dried Cranberry Sauce

1/2 cup dried cranberries1 cup water1 teaspoon vegetable oil1 pound pork medallionssalt and pepper to taste2 tablespoons minced shallots1/2 cup tawny port wine1/4 cup distilled white vinegar1 cup chicken broth1/2 teaspoon dried thyme1 teaspoon cornstarch1 tablespoon waterPlace cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve. Amount Per Serving  Calories: 245 | Total Fat: 5.2g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork Medallions with Port and Dried Cranberry Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 245

Total Fat: 5.2gCholesterol: 74mgSodium: 62mgTotal Carbs: 17.9g    Dietary Fiber: 0.9gProtein: 23.6g VIEW DETAILED NUTRITION
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Hot Cranberry Citrus Punch

2 quarts cranberry juice cocktail 3 cups orange juice 1/4 cup white sugar 1/4 cup brown sugar 2 tablespoons fresh lemon juice 1 pinch salt 2 (3 inch) cinnamon sticks In a 4 quart or larger slow cooker, combine the cranberry juice, orange juice, white sugar, brown sugar, lemon juice, salt and cinnamon sticks. Stir to dissolve sugar. Cook on High for 4 to 6 hours. Turn heat to Low and keep warm for serving. Amount Per Serving  Calories: 93 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 93

Total Fat: 0.2gCholesterol: 0mgSodium: 23mgTotal Carbs: 23.2g    Dietary Fiber: 0.3gProtein: 0.3g

Low-Cholesterol Recipes: Cranberry Sauce with Raspberry Vinegar

1 1/4 cups white sugar1/2 cup raspberry vinegar1/4 cup water1 (12 ounce) package fresh cranberries1 cinnamon stick1 tablespoon orange zestCombine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. Amount Per Serving  Calories: 60 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Cranberry Sauce with Raspberry Vinegar

Servings Per Recipe: 20

Amount Per Serving

Calories: 60

Total Fat: 0gCholesterol: 0mgSodium: 2mgTotal Carbs: 15.6g    Dietary Fiber: 0.9gProtein: 0.1g VIEW DETAILED NUTRITION
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Low-Sodium Recipes: Lydia's Cranberry Salad | Submitted By: Jan

1 pound cranberries1 1/2 cups white sugar2 cups seedless grapes1 (16 ounce) package miniature marshmallows2 cups chopped pecans1 (12 ounce) container frozen whipped topping, thawedGrind together the cranberries and sugar. Allow to sit for 12 hours. Add grapes, marshmallows and pecans; mix together. Fold in whipped topping and chill before serving. Amount Per Serving  Calories: 584 | Total Fat: 12.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 584

Total Fat: 12.6gCholesterol: 0mgSodium: 65mgTotal Carbs: 122g    Dietary Fiber: 3.5gProtein: 2.3g VIEW DETAILED NUTRITION
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Christmas Recipes: Cranberry Stuffed Turkey Breasts | Submitted By: Esther Nelson

1 (12 ounce) package herb-seasoned bread stuffing mix2 skinless boneless turkey breasts1 cup chopped pecans2 (8 ounce) packages dried, sweetened cranberries2 tablespoons olive oil6 lettuce leaves1/2 cup pecan halvesPreheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries. Amount Per Serving  Calories: 387 | Total Fat: 18.4g | Cholesterol: 34mg Powered by ESHA Nutrient Database

Cranberry Stuffed Turkey Breasts

Servings Per Recipe: 10

Amount Per Serving

Calories: 387

Total Fat: 18.4gCholesterol: 34mgSodium: 858mgTotal Carbs: 32.6g    Dietary Fiber: 3gProtein: 23.2g VIEW DETAILED NUTRITION
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Diabetic Recipes: Cranberry Salad II | Submitted By: Barrett

1 (12 ounce) package fresh cranberries2 large oranges, peeled and seeded2 apples, cored and chopped1/2 cup chopped walnuts2 tablespoons honeyIn a food processor, combine the cranberries and oranges. Coarsely chop until mixed; place in salad bowl. Add apples to the food processor and coarsely chop. Combine apples with cranberry and orange mixture. Add chopped nuts to fruit mixture, stir and sweeten to taste. Refrigerate and serve chilled. Amount Per Serving  Calories: 109 | Total Fat: 4.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 9

Amount Per Serving

Calories: 109

Total Fat: 4.4gCholesterol: 0mgSodium: 1mgTotal Carbs: 18.3g    Dietary Fiber: 3.9gProtein: 1.6g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Grammie's Cranberry Salsa | Submitted By: Jewelz~is~cookin

1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted1 cup cranberries, coarsely chopped2 yellow bell peppers, chopped1 fresh red chile pepper, chopped1 red onion, chopped1 clove garlic, finely chopped1/2 cup fresh cilantro leaves1/4 teaspoon ground cumin, or to tasteMix frozen orange juice concentrate, cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. Stir to combine. Amount Per Serving  Calories: 52 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 52

Total Fat: 0.2gCholesterol: 0mgSodium: 3mgTotal Carbs: 12.4g    Dietary Fiber: 1.2gProtein: 1.1g VIEW DETAILED NUTRITION
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Custards and Puddings: Nanny's Steamed Cranberry Pudding | Submitted By: PISADL

2 cups all-purpose flour1 teaspoon baking soda1 cup white sugar1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 cup milk1 egg2 tablespoons butter2 cups cranberries1/4 cup all-purpose flour1/2 cup white sugar1/2 cup packed brown sugar1/2 cup butter1/2 cup heavy cream1 teaspoon vanilla extractIn a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter. Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour. For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth. Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream. Amount Per Serving  Calories: 545 | Total Fat: 21.6g | Cholesterol: 87mg

Reviewed on Jan. 31, 2005 by Cinderiel    I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to any fault on the recipe's part. I will make this again but, the next time, I will definitely add more fruit and omit the nutmeg in favour of either more cinnamon or perhaps some mixed spice as I'm not a big fan of nutmeg and I found it a bit dominant in this recipe. In addition, the cranberries, although I had floured them, all migrated to the top of the basin whilst cooking which resulted in a rather uneven distribution of fruit throughout the pudd. As for the sauce, I incorporated a 1/2 cup of double cream right into the sugar mixture before carefully reducing it to the consistency of a hard sauce. The thick, exceedingly rich butterscotch of the sauce complimented the pudding perfectly. Was this review helpful? [ YES ]
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