Chef Monty Lowans II Executive Chef University of Tennessee Hospital
Courtesy of SPLENDA
1 12-ounce bag fresh cranberries
1 Cup SPLENDA granular
1 Cup water
3 TBSP of orange juice concentrate
1 medium apple-peeled, cored and diced
1/3 Cup golden raisins
Place cranberries, SPLENDA granular, water and orange juice concentrate in a medium saucepan. Bring to a boil and boil 3-4 minutes or until cranberries start to thicken and water is reduced by about half. Remove from pan and place in medium bowl. Cover and refrigerate 2-3 hours or overnight. Add diced apple and half of the raisins to cranberries. Stir well. Refrigerate until ready to serve. Just before serving, sprinkle remaining raisins over cranberries as a garnish. Served chilled as an accompaniment to roast meats or poultry.
Here is a bonus recipe from Chef Monty:
Honey Rosemary Pork Loin
By: Monty R. Lowans II, Executive Chef
University of Tennessee Medical Center
2 to 3 Pound Pork Loin, Trimmed of fat
2 TBSP honey
2 TBSP fresh chopped rosemary
½ TBSP black pepper
½ TBSP garlic powder
½ TBSP onion powder
½ Tsp salt
Mix honey, rosemary, pepper , powders and salt. Rub entire pork loin with mixture.
Bake at 250 for 1 ½ to 2 hours. With a thermometer check internal temperature making sure that it is at least 165 F. Slice and serve with Cranberry Apple Relish.