Healthy Thanksgiving & Holiday Sides

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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


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.

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.

Ruth Milstein
Gardens, Farms & Local Flavors


About the Author:

Ruth Milstein is the author of Cooking With Love: Adventures in the New Israeli Cuisine

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