Tag: cranberry

Spiced Cranberry Sauce

Spiced Cranberry Sauce

by Pam on November 17, 2013

I made an early Thanksgiving meal today. My daughter helped me in the kitchen for a few of the recipes and it was so much fun cooking with her! She prepared this cranberry sauce we found at MyRecipes[1] all by herself. It was easy to make, smelled fantastic while it simmered, and tasted wonderful. The spices added a nice flavor to this sauce and really made it taste extra special.

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.




Spiced Cranberry Sauce

Prep Time: 5 min.

Cook Time: 10 min.


1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tbsp grated orange zest


Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes




  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Morning Maple Cranberry Pecan Oat Bars

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I’m in LOVE with these bars!

I made these bars last week and I couldn’t wait to share them with you. I’ve been eating one every morning for breakfast (in fact I am having one now as I type this). These are by far, the best tasting bars I’ve ever had, they are chewy and have great texture, made with wholesome ingredients – one bar is a meal and it’s perfect to take on the go. They are also egg free, dairy free, vegan, and can be made gluten free if you use gf oats. Next time I make these, I plan on rolling them into smaller balls and turning them into healthy cookies instead.

The recipe is very slightly modified from the Power Hungry: Ultimate Energy Cookbook[1]. Camilla really knows how to make great tasting breakfast bars, you may remember the banana split bars[2] I made a few month back also from the same book.

You can use any type of mild flavored unsweetened nut butter, such as almond, cashew, or sunflower seed butter. Peanut butter would also work perfectly well in this recipe, but it can overwhelm the flavor of the maple syrup. Toasting the oats and pecans adds tremendous flavor, but if you are in a hurry, you can skip this step.

Once made, individually and tightly wrap the bars in plastic wrap. Store the bars at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Alternatively, place the wrapped bars in an airtight container and freeze for up to three months. Let the frozen bars thaw at room temperature for about 1 hour.

Maple Cranberry Morning Bars
Very slightly modified from the Power Hungry: Ultimate Energy Cookbook[3]
Servings: 16 • Size: 1 bar • Old Points: 5 pts • Points+: 6 pts
Calories: 228 • Fat: 13 g • Protein: 5 g • Carb: 27 g • Fiber: 4 g • Sugar: 12 g
Sodium: 46 mg • Cholesterol: 0 mg


  • cooking spray
  • 2 cups old-fashioned or quick-cooking rolled oats (gluten-Free, if needed)
  • 1/2 cup chopped pecans
  • 1 cup dried cranberries, chopped (by hand or in food processor)
  • 1/2 cup unsweetened plain almond milk (I used almond breeze)
  • 1/2 cup multigrain hot cereal, use GF, if needed (I used Bobs Red Mill 10 Grain)
  • 1 cup natural, unsweetened almond butter
  • 1/2 cup pure maple syrup
  • 1 tsp ground cinnamon 
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract


Preheat oven to 350°F.  Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.

Spread the oats and pecans on a large rimmed baking sheet. Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant. Transfer to a large bowl; add the chopped cranberries.

Bring the milk to a boil in a small saucepan set over medium heat. Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes. Add the nut or seed butter, maple syrup, cinnamon, and salt. Cook and stir the mixture over low heat for 6 to 7 minutes or until thickened; remove from the heat and stir in vanilla extract.

Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.

Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.

Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan. Cool completely. Refrigerate at least 1 hour or until firm.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Peel off the foil or parchment and cut into 16 bars.


  1. ^ Power Hungry: Ultimate Energy Cookbook (www.amazon.com)
  2. ^ banana split bars (www.gordon-ramsay-recipe.com)
  3. ^ Power Hungry: Ultimate Energy Cookbook (www.amazon.com)

Skinny Cranberry Swirl Cheesecake Squares

Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

I’m so excited to share these with you, they turned out even better than I expected! 

A few years ago I started experimenting with adding fat free Greek yogurt to my cheesecakes and now it’s a standard for me. It’s a great way to cut down on the fat and the flavor is wonderful. This is a variation of my strawberry cheesecake swirl[1] recipe, and my chocolate raspberry swirl cheesecake[2], only for a Fall/Winter theme cranberries are in perfect and in season. The gingersnap and pecan crust is the perfect compliment – you’ll love this!

Skinny Cranberry Swirl Cheesecake Squares
Servings: 9 • Size: 1 cheesecake square • Old Points: 5 pts • Points+: 5 pts
Calories: 197 • Fat: 10 g • Protein: 6 g • Carb: 22 g • Fiber: 1 g • Sugar: 14 g
Sodium: 101 mg • Cholesterol: 0 mg


For the Cranberry Sauce:

  • 3/4 cup fresh cranberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon fresh orange zest

For the Crust:

  • 3 oz gingersnap crumbs (from 12 gingersnap cookie, I used Nabisco brand)
  • 1 oz pecans, crushed
  • 1 1/2 tablespoons light butter, melted

For the Cheesecake:

  • 8 oz 1/3 less fat cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 6 oz nonfat Greek yogurt (Chobani)
  • 2 egg whites
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon flour


Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8×8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.

Begin by preparing the cranberry sauce.  Combine the cranberries, sugar, water, and orange zest in a small saucepan.  Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes.  Remove from the heat, allow to cool as you prepare the remaining ingredients.

Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl.  Stir together to moisten the crumbs, then pour into the prepared baking pan.  Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth.  Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.  Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.

Add the cooled cranberry mixture to a food processor, and puree until smooth.  If the mixture is too thick, add 1/2 tablespoon water.  Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.

Bake the cheesecake in the preheated oven for 25 minutes.  Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled.  Once chilled, cut into squares and serve.


  1. ^ strawberry cheesecake swirl (www.gordon-ramsay-recipe.com)
  2. ^ chocolate raspberry swirl cheesecake (www.gordon-ramsay-recipe.com)

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