Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Nov. 26, 2013

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cranberry Cranberry season is October through December. These small red berries are packed with antioxidants, especially when they are fresh and locally harvested!


Dr. Neal Barnard
Watch Dr. Neal Barnard on Food for Life TV to learn about the Native American tradition of the Three Sisters (corn, beans, and squash), and then start your own tradition.



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Zesty Cranberry Sauce


A unique twist on classic cranberry sauce will wow your guests on Thanksgiving and have them going back for seconds!

Pair this sweet and tangy cranberry sauce alongside a No-Meat Loaf and some Roasted Veggies for a delicious and healthful Thanksgiving meal.

Makes 8 servings


2 cups fresh or frozen cranberries
1/2 cup orange juice concentrate
2 ripe pears, finely chopped
1 medium apple, finely chopped
1/4 teaspoon cinnamon
1 teaspoon grated orange peel
1/2 cup raw sugar or other sweetener, or to taste


Combine cranberries, juice concentrate, pears, apple, cinnamon, and orange peel in a saucepan and bring to a simmer over medium heat. Continue cooking, uncovered, until cranberry skins pop and mixture is thickened slightly, about 10 minutes. Add sugar or other sweetener to taste.

Serve hot or cold.

Per Serving (1/8 of recipe): 121 calories; 0.3 g fat; 0 g saturated fat; 2.4% calories from fat; 0 mg cholesterol; 0.7 g protein; 30.6 g carbohydrates; 25.8 g sugar; 2.9 g fiber; 6 mg sodium; 24 mg calcium; 0.5 mg iron; 30.4 mg vitamin C; 33 mcg Beta Carotene; 0.3 mg vitamin E

Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
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