Lunch: Molded Cranberry Sauce

Recipe by Tyler Florence Star chef Tyler Florence makes his not-too-sweet molded cranberry sauce with chunks of pineapple.

This recipe includes fertility superfoods such as:

Lemon, Cranberries, Nuts, Walnuts, Pineapple

Health and fertility benefits of Molded Cranberry Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

2 pounds fresh or frozen cranberries
3 cups sugar
2 cups finely chopped fresh pineapple (8 ounces)
1 tablespoon finely grated orange zest
1 tablespoon fresh lemon juice
Kosher salt
Pepper
Shaved celery, snipped chives and chopped toasted walnuts, for garnish

Instructions

Line a 1 1/2-quart glass bowl or mold with plastic wrap, allowing 4 inches of overhang all around.
Reserve 1/4 cup of the cranberries for garnish. In a large saucepan, combine the rest of the ­cranberries with the sugar, pineapple, orange zest, lemon juice and 1/2 cup of water and bring to a boil. Cook over moderately low heat, stirring frequently, until the ­cranberries are broken down and the ­mixture is thick, 30 to 35 minutes. Season the sauce with salt and pepper.
Scrape the sauce into the prepared bowl and let cool for 30 minutes. Cover with the overhanging plastic. Refrigerate until chilled and set, at least 3 hours or overnight.
Peel back the plastic and carefully invert the cranberry mold onto a plate; remove the plastic wrap. Garnish with the reserved cranberries, shaved celery, snipped chives and chopped walnuts and serve cold.

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