PrintIf you don't have pumpkin pie spice on hand, simply combine 1/4 teaspoon ground cinnamon with 1/8 teaspoon each ground allspice, nutmeg, and cloves.
Ingredients
2/3 cup canned whole-berry cranberry sauce
1/3 cup canned crushed pineapple
3/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon crushed red pepper flakes
1 teaspoon paprika
4 turkey cutlets (4 ounces each), halved crosswise
2 teaspoons olive oil
Directions
1 In a medium bowl, combine the cranberry sauce, pineapple,1/4 teaspoon of the salt, the pumpkin pie spice, and red pepper flakes. Refrigerate.
2 Preheat the broiler. Sprinkle the remaining ½ teaspoon salt and the paprika over the turkey cutlets. Brush the cutlets with the oil. Broil the cutlets 4 to 6 inches from the heat until lightly browned and cooked through, about 2 minutes per side.
3 Serve the hot cutlets with the chilled relish. Makes 4 servings
Broiled Pork with Cranberry-Cherry Relish In the relish, step 1, substitute cherry all-fruit spread for the crushed pineapple. Substitute 4 boneless pork loin chops (4 ounces each) for the turkey. In step 2, omit the paprika and use 1/2 teaspoon rubbed sage and 1/2 teaspoon thyme and rub them over the pork, then sprinkle with the salt.
Nutrition Facts
per serving: calories 210, total fat 3g, saturated fat 0.5g, cholesterol 71mg, dietary fiber 1g, carbohydrate 19g, protein 26g, sodium 491mg,
good source of: niacin, selenium, vitamin B6
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum—a benefit for your arthritic hands. However, some foods—like canned beans—can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.
