Category: Sauces, Condiments, & Marinades

Crazy For Cranberries


Here’s a simply amazing recipe for cranberry sauce that you can whip up in no time for the holidays!

Ingredients

  • 1 cup sugar (1/2 cup white, 1/2 cup brown)
  • 1/2 cup water
  • 1/2 cup orange juice
  • 4 cups cranberries (1 12 oz pkg)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice

Directions

  1. In a saucepan, bring water, orange juice and sugar to a boil, stirring to dissolve sugar.
  2. Add cranberries and return to a boil.
  3. Reduce heat and simmer for 10 minutes or until cranberries burst.
  4. Add spices and stir well.
  5. Remove from heat and cool completely at room temperature.
  6.  Chill in the refrigerator. Sauce will thicken as it cools.

Horseradish Sauce


This is great for prime rib, london broil and roast beef. If you’re a lover of horseradish, then by all means, this would be a nice dip for some fresh veggies.

2 tbsp horseradish
1/4 cup sour cream
1 tsp dijon mustard
1 tbsp mayonnaise
1 tbsp vinegar
1/8 tsp black pepper

Mix all of the ingredients together and refrigerate!

Got Sauce? Now You Do!


Here’s a quick, easy & delicious recipe for pizza/pasta sauce that doesn’t require cooking.

Ingredients

  • 1 (6 oz) can tomato paste
  • 1/2 cup water
  • 1/8 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt & pepper to taste
  • 1/2 tbsp oregano
  • 1/2 tbsp basil
  • 1/2 tsp rosemary, crushed
  • 1 tbsp sugar

Directions

  1. Mix tomato paste, water & oil – mix well.
  2. Add the rest of ingredients and let stand for several hours to let flavors blend.
  3. If you’re short on time, you can heat the sauce in a small saucepan.

A Light Take on Hollandaise Sauce


I don’t know about you, but I’m all about sauces! Here’s a tasty, light version of the traditional Hollandaise sauce you can use on your eggs benedict or veggies.

Ingredients

  • 1 tbsp Butter
  • 3/4 cup Buttermilk*
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • Pinch Cayenne Pepper
  • 1 Egg
  • 1 tbsp Lemon Juice

* If you don’t have buttermilk, take 1 cup of milk and add 1 tbsp of vinegar or lemon juice to make sour milk, let stand 5 minutes.

Directions

  1. Melt butter in small pan, then set aside.
  2.  Whisk 1/4 cup of buttermilk, cornstarch, salt & cayenne pepper in heavy, medium saucepan until smooth.
  3. Whisk in egg and remaining buttermilk.
  4. Set pan over medium-low heat and cook the sauce, whisking constantly until mixture comes to a simmer.
  5. Cook, whisking an additional 15 seconds.
  6. Remove from heat and whisk in lemon juice and reserved butter.

Note: I like to add 1 tbsp dijon mustard or honey dijon to add a little more flavor.

Enjoy!

1 g fat / 17 cal / 1 g carb / 1 g protein per tbsp