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{Holiday Recipe} Pritikin Orange Cranberry Sauce

I use to be one to avoid cranberry sauce until I had my mother in law's orange cranberry sauce. It beats any canned cranberry sauce on the market. I will share her recipe soon but in the mean time you can try this flavorful orange cranberry sauce from Pritikin. One thing that I love about this recipe is that they do not add any salt to the recipe. I cook low sodium at home so this one looks like a keeper. Keep healthy by cooking healthier holiday recipes this Thanksgiving and Christmas.

Pritikin Orange Cranberry Sauce

With immense flavor and no salt, this sauce is a winner for both palate and blood pressure this holiday season. Serve alongside turkey for a flavorful dish!

Ingredients

(2 tablespoons per serving)
1 cup chopped cranberries (fresh or frozen)
1 Tablespoon frozen apple juice concentrate
2 oranges, segmented and chopped
1 tomato, diced
½ teaspoon chopped garlic
Half of red onion, finely chopped
Half of jalapeno pepper, finely chopped
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh cilantro (optional)

Procedure

In a small saucepan, cook cranberries and apple juice concentrate on medium heat until the cranberries begin to break down, about 5 minutes. Let cool.
In a large bowl, combine cranberry mixture and all remaining ingredients and mix well, using a spoon.

Let sit for 15 minutes in refrigerator. Serve with turkey or any type of poultry.

Thanks to Guest Chef Anthony and Pritikin for this tasty, healthy holiday recipe!

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Tuesday

{Holiday Recipe} Roast Turkey Breast with Lemon and Sage Brown Butter

Here is an exciting Holiday recipe for you to try from Aussie guest chef Curtis Stone and The Saturday Evening Post. I don't know about you but I love brown butter and have several recipes which uses this technique. This recipe is perfect for those who do not plan on roasting an entire turkey for Thanksgiving or Christmas.

Roast Turkey Breast with Lemon and Sage Brown Butter

(Makes 6 servings)

Ingredients

4 cups cold water
¼ cup sugar
2 tablespoons kosher salt
1 teaspoon black peppercorns
Finely grated zest of 3 lemons
¼ cup fresh lemon juice
2 garlic cloves, crushed and peeled, plus 1 head garlic, halved horizontally
¼ cup lightly packed fresh sage leaves
¼ cup lightly packed fresh thyme sprigs
1 sprig of fresh rosemary
1 (3 ¼-pound) boneless turkey breast
1 large carrot, cut into 1 ½-inch chunks
2 large celery ribs, cut into 1 ½-inch lengths
1 yellow onion, cut into 8 wedges
½ cup reduced-sodium turkey or chicken broth

Sage Brown Butter Ingredients

½ pound (2 sticks) unsalted butter, at room temperature
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped shallots
1 large garlic clove, finely chopped
Kosher salt and freshly ground black pepper
Leek and Herb Stuffing [Click here for recipe.]

Directions

To brine turkey: In large bowl, combine water, sugar, salt, peppercorns, lemon zest, lemon juice, and crushed garlic cloves. Using side of heavy knife, lightly crush sage, thyme, and rosemary on cutting board, then stir them into brine. Submerge turkey breast, meaty side down, in brine. Cover and refrigerate for at least 2 hours, and up to 8 hours.
Meawhile, make sage brown butter: In medium skillet, stir 6 tablespoons of butter over medium heat for about 4 minutes, or until it melts and turns nutty brown. Add sage, shallots, and garlic and stir for about 1 minute, or until shallots soften. Pour butter into medium bowl and let cool. Add remaining 10 tablespoons butter to brown butter and blend well. Season to taste with salt and pepper.
To roast turkey: Preheat oven to 350°F. Remove turkey from brine; discard brine. Rinse turkey under cold running water. Pat it dry with paper towels. Place turkey on cutting board. Using your fingers, carefully make pocket between skin and breast meat. Spread about ⅓ cup of butter under skin to cover breast meat completely, then rub ⅓ cup of remaining butter all over outside of turkey breast. Tie breast crosswise in a couple of places with kitchen twine to help it hold its shape.
Spread carrots, celery, onions, and garlic halves on large, rimmed sheet. Set turkey breast on top and roast for about 1 hour and 20 minutes, or until an instant-read thermometer inserted into thickest part of turkey reads 155°F. Transfer turkey and vegetables to platter and let rest for 10 minutes.
Meanwhile, pour any pan juices into small saucepan. Let stand for 3 minutes, then spoon off fat that has risen to surface of juices. Set baking sheet over medium heat, then pour in broth and bring to simmer, scraping up browned bits in pan with wooden spoon. Add to skimmed juices in saucepan. Bring to simmer and season with salt and pepper. Transfer to sauceboat.
In small saucepan, melt remaining sage brown butter over medium-low heat; transfer to bowl. Using large sharp knife, cut turkey crosswise into slices. Return turkey to platter and serve with stuffing, melted sage brown butter, and pan juices.

Nutrition Facts

Per serving

Calories: 688

Total fat: 34 g

Saturated fat: 20 g

Carbohydrate: 43 g

Fiber: 1 g
Protein: 56 g
Sodium: 472 mg

This recipe and photo was reprinted with permission by The Saturday Evening Post.

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{Holiday Recipe} Thanksgiving Turkey Gravy

It is extremely rare for me to make gravy. If I do make it then it will be at Thanksgiving or Christmas. Most of the time my mother in law makes it but sometimes I have to jump in and do it. I'm loving this Pritikin Thanksgiving Gravy because it is low sodium and uses vegetable stock. Do you have a favorite holiday recipe gravy recipe? Feel free to share it below.

Pritikin Thanksgiving Gravy

Ingredients

Drippings/vegetables from the turkey roasting pan
1 pint vegetable stock (low-sodium)
1 Tablespoon fresh chopped thyme leaves
3 Tablespoons balsamic vinegar
2 Tablespoons tomato paste
2 Tablespoons cornstarch dissolved in 2 tablespoons cold water

Directions

In a small saucepan on medium heat on the stove, reduce all ingredients, except cornstarch mixture, by about half (about 20 minutes).

Thicken with cornstarch mixture. Strain and serve.

Thanks to Guest Chef Anthony and Pritikin for this tasty, healthy holiday recipe!

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{Holiday Recipe} Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips

One of my favorite cuts of meat is a pork loin roast. For those who do not like turkey, pork is a perfect holiday recipe choice. Believe it or not there are people who do not like turkey. This recipe is a guest chef recipe by Aussie Chef Curtis Stone. The combination of pork and rosemary makes this one tasty dish. Give it a try!

Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips

(Makes 6 servings)

Ingredients

2 pounds medium Yukon Gold potatoes, scrubbed and quartered
1 pound shallots, cut in half
3 carrots, cut crosswise on the diagonal into 2-inch pieces
3 parsnips (the same size as the carrots), peeled and cut diagonally into 2-inch pieces
4 garlic cloves, finely chopped
1 teaspoon smoked paprika (hot or sweet)
¼ cup olive oil
Kosher salt and freshly ground black pepper
4 sprigs of fresh rosemary
One 2 ½-pound boneless pork loin roast, preferably with top layer of fat still intact
⅔ cup reduced-sodium chicken broth

Directions

Preheat oven to 450°F.
Put potatoes, shallots, carrots, parsnips, and garlic in large heavy roasting pan, sprinkle with smoked paprika, and toss with 3 tablespoons of olive oil to coat. Season with salt and pepper. Spread vegetables evenly over bottom of pan. Place 2 rosemary sprigs on top.
Finely chop enough of remaining 2 rosemary sprigs to equal 2 teaspoons. In small bowl, combine 1 tablespoon salt and chopped rosemary. Rub mixture together with your fingertips for about 1 minute, or until fragrant.
Using sharp knife, score fat that covers top of pork by cutting shallow slashes (about ¼ inch deep) at 1-inch intervals, cutting into fat but not flesh. Rub pork all over with remaining 1 tablespoon olive oil. Rub rosemary salt all over pork, working it into score marks, if desired, tie pork crosswise with kitchen twine in three or four places to help maintain its shape while roasting.
Place pork fat side up on top of bed of vegetables. Roast for about 40 minutes, or until pork is golden brown and an instant-read thermometer inserted into center reads 125°F. Transfer pork to serving platter. Tent with aluminum foil and let rest for 10 minutes before slicing (pork will continue to cook as it rests).
Meanwhile, stir vegetables in pan and continue roasting them for about 10 minutes, or until tender and golden brown. Transfer vegetables to the platter with pork.
Add broth to hot roasting pan and bring to boil over medium-high heat, stirring with wooden spoon to scrape up browned bits in bottom of pan. Season with salt and pepper. Pour pan juices into sauceboat.
Untie pork if necessary. Slice pork and serve it with roasted vegetables and pan juices.

Recipe and photo reprinted with permission by The Saturday Evening Post

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Horseradish Mashed Potato Recipe & other potato recipes