|
Cranberry Marmalade Recipe Ingredients: 2 oranges 1 lemon 3 cups water 1 pound of cranberries 1 box powdered pectin 7 cups sugar Peel the oranges and lemon. Remove 1/2 of the white part and the rinds. Finely chop the remaining rinds. Put in large pot and add water and bring to a boil. Cover and simmer for 20 minutes, stirring occasionally. Chop the peeled fruit. Wash the cranberries and remove any bad ones. Add the fruit to the rind, cover, and cook on low heat for 10 more minutes. Measure 6 cups of the prepared fruit into a large kettle. Add pectin and stir. Cook on high heat and bring to a boil. Add the sugar and boil for 1 minute, stirring constantly. Remove from heat. Skim foam from the top. Fill sterilized jars and seal with clean lids. Process 5 minutes in the boiling bath after covers are on. Recipe is by Bonnie Lee Lapier from Centerville. This recipe won first prize at Barnstable County Fair in 1988. 
Custom Search
Back to Home Page Email Me! Copyright 1999-2011 Privacy Policy |
What's on the Menu Today? Allergy Recipes Army Air Corp Photos WWII Baking Tips Beverages Book Care and Repair Children's Recipes Chinese New Year Christmas Entertaining Recipes Cookbook Reviews Cooking and Food Links Cooking for a Large Group Cooking Tips Creative Holiday CookingCulinary History Easter Information and Recipes Easy Recipes Entertaining Tips and Recipes Fun with Food Food Trivia Free Stuff Fun with Food Halloween Fun Herbal Remedies Herbs and Spices Household Hints Kids Crafts and Recipes Kids Links Memorial Day Information Nineteenth Century American Women Nineteenth Century Advertising Nutrition Parenting Tips Pet Goodies for Dogs, Cats and Birds Recipes from the 1800's Sewing Tips Thanksgiving Recipes Weather Page Wine and Beer Information |
Dietitian Names Top Five Holiday Foods Newswise: Tis the giving season so treat yourself to holiday goodies that are good for you. Some of the tastiest treats of the season pack a powerful nutritional wallop, said Jennifer McDaniel, a registered dietitian and director of undergraduate programs in nutrition and dietetics at Saint Louis University. We tend to associate certain foods with the holidays, but they’re so nutritious we should include them in our every day diet. Here are McDaniels top five power foods for your holiday munching: Cranberries: High in vitamin C, cranberries contain more disease-fighting antioxidants than most other berries. Because of their high acidity, they store easily and can keep in your refrigerator for up to two months. Substitute dried cranberries for raisins when you bake, sprinkle them over a salad or throw a handful in trail mix. Add fresh cranberries to your favorite muffin or pancake recipe. Combine fresh cranberries with diced apples, cinnamon, lemon juice, crushed pecans and sugar for a pie or cobbler filling that is the perfect blend of sweet and tart favors. Cinnamon: About a half a teaspoon of cinnamon a day lowers the blood-sugar levels in patients who have type 2 diabetes and reduces bad cholesterol, some studies show. Cinnamon also may help stop the growth of bacteria. Add this spice to your morning coffee, hot chocolate, hot breakfast cereal or apple cider. Shake some in pancakes, muffins or waffle batter. And sprinkle a dash of cinnamon on yogurt or winter comfort foods, such as stew or chili. Nuts: Evidence is mounting that nuts help control your weight and decrease your risk of cancer, heart disease and diabetes. Nuts and seeds are a great source of protein, fiber and monounsaturated fats, which are important for heart health. Walnuts provide essential omega 3 fatty acids, which carry numerous health benefits. Add nuts and seeds to homemade trail mix or granola, use them to zip up chicken or tuna salads, combine in baked goods or sprinkle some in your salad for a healthy crunch. Caveat: because nuts are high in calories, one ounce contains about 150 calories, a small serving goes a long way. Red wine: Appropriately colored for the season, red wine is a particularly rich source of antioxidants. Resveratrol, found in grape skins and seeds, increases HDL cholesterol and prevent blood clotting. Flavonoids also helps prevent blood clots and plaques from forming in arteries. As you celebrate the season, enjoy a glass or two, but remember moderation is the key. Pomegranates: Credit a couple of antioxidants for giving pomegranate seeds their rich ruby red Christmas color. Pomegranate juice may have two or three times the antioxidant power of green tea or wine. Early research shows that pomegranate juice may help reduce cholesterol and possibly bring down blood pressure. Pomegranates can be a messy food to prepare, so open them over a large bowl of ice water. The pulp floats to the top and the seeds to the bottom. Sprinkle the seeds on salads, into batters or on breakfast cereals. Use the juice in a smoothie or salad dressing. McDaniel said adding these foods to our eating routine is a way to extend the sparkle of the season long after the Christmas tree has come down. These five foods are natural nutrient powerhouses, McDaniel added. Finding a way to incorporate those foods into our everyday eating patterns can help us enjoy the holidays year round. Released: 12/7/2009 3:00 PM EST Source: Saint Louis University Medical Center Jam and Jelly Recipes Fruit Recipes |