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Healthy Holiday Recipe
by: Rita Miller Huey
Each of us has our own expectations
about the holidays. As a youth, I thought it was
supposed to be like in the movies. My family had some
strange holiday habits, though, like the year my parents
painted the kitchen on Christmas Eve. I always felt
disappointed.
As a young adult I lived in Ecuador for three years. I
had the privilege of sharing in the traditions of other
families, many of which were new to me. I also became a
vegetarian, so the foods I chose were very different.
I have come to understand that the holidays are times we
get to make up for ourselves. Their meaning and
significance comes from deep within, not from
expectations or the superficial goings on around us.
Each year I choose old and new activities that remind me
of the significance of the season.
And then there is the holiday food. It is so easy to
overdo. Almost all people eat things they do not
normally eat at other times of the year. I won’t bore
you with the statistics about the average weight gain
during November and December each year!
My gift to you is a recipe I have developed and enjoyed
over the years. I look forward to the holidays when all
the ingredients are available. This is a food that is
healthy, delicious and healing. The acidity of the
cranberry has been shown to have a positive affect on
the environment of the kidney. It is about the only
recipe I have ever seen for cranberries without lots of
sugar. Yes, it can be tart, depending on the type of
apples and how many raisins you use. I have always
received rave reviews when I take it to a potluck dinner
or serve it in my home for guests. It has become one of
my personal holiday traditions – I hope you will enjoy
it as much as my family and I do.
Homemade Cran-Apple-Raisin Sauce* from the Kitchen of
Rita Miller-Huey
Makes 8 servings. Takes about 1 hour to prepare.
6 cups apples
12 oz. Cranberries (one bag)
½ cup raisins
2 whole cinnamon sticks (broken in two)
1/8 to ¼ cup water
1 cup nonfat vanilla yogurt
1. Clean, core and cut apples into chunks. DO NOT PEAL!
2. Rinse cranberries, picking out the bad ones.
3. Combine apples, cranberries and raisins in medium
sauce pan.
4. Break the cinnamon sticks in two and push into the
fruit mixture.
5. Pour the water over the top.
6. Cook over medium-low heat, uncovered, at least 30
minutes until the apples are cooked down to sauce and
the cranberries pop. Stir occasionally. (It will be
chunky.)
7. Serve warm or chilled with nonfat vanilla yogurt.
This is a naturally sweet combination because of the
raisins. For sweeter sauce use Rome or Jonathan apples.
(Red Delicious apples are not good cooking apples). For
tart sauce, use Macintosh or Granny Smith apples. A
combination creates a more complex flavor. Rome and
Macintosh are my favorites.
Can be stored up to 2 weeks in refrigerator; longer in
freezer. As fresh cranberries are only available in
November and December, buy extra bags and freeze them
for Cran-Apple- Raisin Sauce for the 4th of July!
Nutrition Analysis per Serving:
Calories: 115; Fat (g): 0.5; Cholesterol (mg): O;
Protein (g): 1.4; Carbohydrate (g): 28; Fiber (g): 5.
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