We recently had "friendsgiving" at The Connelly's home this past Saturday. It was a great event chock full of laughing and singing - with a special Thanksgiving song written by Mr. Connelly himself. It was quite a catchy tune!
We made the Cranberry-Pear sauce which is FAR better than the canned excuse for real fruit. Fresh cranberry sauce is delicious and easy to make. According to Women's Health, "studies have found that they contain organic acids that may help dissolve fat deposits, plus enzymes that may bosst metabolism." I pulled this recipe from the November issue of Women's Health. It was by far the best dish I made all weekend (which also included GF Chocolate bread pudding, GF Pumpkin Turtle Pie, and GF frosting filled chocolate cupcakes). The other recipies are so bad that I won't even waste your time by posting them.
1/2 cup Sugar (I used organic cane sugar)
12 oz fresh cranberries
3 Bosch pears, peeled, cored and chopped
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Step 1: In a large saucepan, bring 1 cup water, sugar and 1/4 teaspoon salt to a boil. stir well.
Step 2: Add cranberries, pears, cinnamon, nutmeg and cloves; stir well to combine. Reduce heat to low and simmer for 25-30 min until cranberries burst.
Step 3: Remove from heat. Serve at room temperature or chilled.
Makes 8 servings
Per 1/3 cup serving: 112 calories, 0g Fat, 29g carbs, 4g fiber, 0g protein
compare to canned cranberry sauce:
Per 1/3 cup serving: 225 calories, <1g Fat, 57g carbs, 4g fiber, <1g protein