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Cranberry sauce adds a pleasant sweetness to this slow-cooked version from Nina Hall of Citrus Heights, California. “Use jellied sauce instead of whole berry sauce if you like,” she suggests.
This recipe is:
Diabetic Friendly
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 4 ounces equals 262 calories, 6 g fat (2 g saturated fat), 60 mg cholesterol, 357 mg sodium, 21 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Originally published as Brisket with Cranberry Gravy in Taste of Home August/September 2005, p 48
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Reviewed on May. 10, 2011 by shofly
This recipe is almost the same as I got from Campbell's kitchen, but cooked in dutch oven, very tasty.......
Reviewed on Oct. 20, 2009 by ssstome
Very different but yummy
Reviewed on Jul. 19, 2009 by latinrose
This is a definite KEEPER in our family. I made my own cranberry sauce, using Splenda as the sweetener. I added 1/2 teaspoon of pumpkin pie spice to the cranberry sauce to enhance the flavor. It was delicious. latinrose
Reviewed on Jul. 19, 2009 by Summy
This is one of my family's favorite recipes. Couldn't be easier. I've also used a "brown in" bag to make this recipe, and added potatos and carrots. Very Yummy!
Reviewed on Apr. 02, 2009 by Sprowl
Great easy dish. Just made mashed potatoes (to go with the gravy) vegetables and rolls.
Reviewed on Jan. 04, 2009 by mojomama
YUM!!!!! This is a very tasty and EASY recipe. I used a 2.5 pound roast instead, it was leaner meat but came out so tender. I did use by accident "no salt added" tomato sauce, so it tasted just a bit too sweet for my palate. To fix it, I added 1/2 a packet of lipton' beefy onion soup mix.
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