Holly Clegg’s easy, no cook cranberry sauce

cranberry crush Each year I buy all the Thanksgiving cooking magazines to find the perfect recipes for side dishes and desserts. This year I bought over 20 magazines! Yet I wasn’t thrilled with any of the recipes for cranberry sauce.

Well, thank goodness for Holly Clegg and her no cook, cranberry sauce recipe. It’s unique and easy to make. Today’s guest post from Holly tells you all about it.

And remember to pick up a copy – or two or three – of Holly’s latest cookbook Too Hot in the Kitchen for a healthier New Year. It makes an excellent holiday gift.

Easy Make-Ahead Cranberry Sauce

A holiday table isn’t complete without turkey, dressing and cranberry sauce. Some people make their cranberry sauce from scratch while others open a can. I love to take advantage of the fresh cranberries while they are in season so I always make a sauce, but it has to be easy! For an easy recipe with a twist, I turned to my new fun, whimsical trim&TERRIFIC® cookbook, Too Hot in the Kitchen.

Appropriately, this no cook effortless sauce is from the Lovin No Oven Chapter (all no cook recipes) and is perfect for the busy person. On simple step, you just toss all your ingredients into a food processor and freeze to take out earlier before the big meal. With all the dishes to be prepared, my make-ahead Cranberry Crush allows you to cross something off your list. With a touch of sweetness, tartness and the bite from the horseradish, this cranberry recipe is so good, you will want to eat it with a spoon.

Cranberry Crush

From Too Hot in the Kitchen: Secrets To Sizzle At Any Age

The ultimate make-ahead holiday cranberry sauce with a little kick, from my friend Jane - one taste is all it takes. Also, it’s great served with meat.

Makes 12 (1/4-cup) servings

Ingredients:

  •  Too Hot in the Kitchen: Secrets To Sizzle At Any Age 1 small onion, cut in chunks
  • 1 (12-ounce) package fresh cranberries
  • 1/2 cup sugar
  • 3/4 cup nonfat sour cream
  • 2 tablespoons prepared horseradish

Directions:

  1. In a food processor, process onion until chopped. Add cranberries, sugar, sour cream and horseradish and process until almost pureed.
  2. Place in freezable container and freeze overnight. Remove from freezer 3 hours to soften. Serve and refrigerate leftovers.

Nutritional information

  • Calories 66
  • Calories from fat 0
  • Fat 0g
  • Saturated Fat 0g
  • Cholesterol 3mg
  • Sodium 21mg
  • Carbohydrate 16g
  • Dietary Fiber 2g
  • Sugars 11g
  • Protein 1g
  • Dietary Exchanges: 1 other carbohydrate

Weight Watchers POINTS = 1

Spicy Advice: Cranberries freeze up to one year.

This Mama’s tips

  • Use no fat Greek yogurt instead of nonfat sour cream.

Recipes and pictures supplied by Holly Clegg and used with her permission.

3 thoughts on “Holly Clegg’s easy, no cook cranberry sauce

  1. Roz

    Hi Annemarie. Just found your blog (from the nursing school list – my blog is on there too) and had to drop a note to say “thanks, I love this blog”. I’ll be bookmarking and visiting regularly!

    Reply
  2. Pingback: Thanksgiving recipes: chorizo stuffing and cranberry relish | This Mama Cooks!

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