HEALTHY THANKSGIVING & HOLIDAY SIDES
Cranberry Sauce & Sweet Stuffing
By Ruth Milstein, author of the Gourmand award-winning recipe book ‘Cooking With Love: Ventures into the New Israeli Cuisine’ ” For more of Ruth’s recipes, visit www.RuthMisltein.com.
CRANBERRY SAUCE
This phenomenal cranberry sauce is so delectably decadent, you will want to eat it with a spoon! Makes 8 servings.
1 12-Ounce bag of fresh cranberries
1 Cup sugar
1/2 Cup orange juice
1 Bag unflavored gelatin
In a medium saucepan put the cranberries and the sugar over medium heat and bring to a boil.
Lower the heat and simmer for 30 minutes. Stir occasionally. Add the orange juice and mix well.
Meanwhile, mix the gelatin with 2 tablespoons warm water and blend gently with the cranberry mixture in saucepan.
Let it simmer for another 30 minutes. Transfer to a sauce dish and serve moderately cold or room temperature.
* It will store well in the refrigerator in a sterilized air tight jar or container wrapped in plastic wrap for up to 3 months.
SWEET STUFFING
A different style stuffing with a hint of sweetness that is tasty enough to use as part of your favorite dessert! Makes 8 servings.
4 Cups bread cubes
2 Granny Smith apples, peeled and washed
1/2 Cup raisins, washed
1/2 Cup walnuts, chopped
3 Tbsp. olive oil
3/4 Cup Chicken Stock
In a large bowl put in the bread cubes. Cut the apples into 1/4-inch cubes and mix with the bread cubes.
Add in the raisins, walnuts, olive oil and the chicken stock; blend well.
Transfer to a large baking pan and cover with aluminum foil.
Bake at 400◦ in a preheated oven for 20-25 minutes.
Transfer into 2 medium size bowls and serve hot.
* Can be baked the day before and heated up in the oven or microwave.
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