Fresh Blueberry and Cranberry Relish
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, for about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.
Makes 12 1/4 cup servings
Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0
As a side on traditional holiday dinner plates.
Poured over turkey, pork or ham.
Over vanilla ice cream, sorbet, or frozen yogurt.
Added to a turkey and cream cheese sandwich to freshen up leftovers.
Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor
10 Minute Apple Sauce
6 Gala apples, peeled, cored, and quartered
6 Fuji apples, peeled, cored, and quartered
2 cup unfiltered apple juice
4 tablespoons cognac or brandy or a flavored liquer (such as raspberry or strawberry or apricot)
4 tablespoons butter
6 tablespoons honey
1 teaspoon ground cinnamon
In a microwave-safe container with a lid combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Courtesy of Lee Bailey Reed
½ Cup sliced plantains
½ Cup sliced apple
½ Cup sliced avocado
½ Cup pitted dates
½ Cup kiwi
½ Cup diced strawberries
½ Cup diced pineapple
½ Cup of blackberries or raspberries (your choice)
1 teaspoon minced jalapeno
2 Cups fresh squeezed orange juice
2/3 Cup fresh-squeezed lemon juice
1 Cup whole dates
1 ¼ Cups frozen strawberries
In a serving bowl, combine the first eight ingredients and ½ teaspoon of jalapenos. Set aside. In a blender, combine remaining ingredients, as well as the remaining ½ teaspoon of jalapenos. Blend until it has a creamy consistency. Pour the contents over the bowl of fruit and serve immediately.
TOSSED VEGETABLES WITH PECAN DRESSING
8 small red-skinned potatoes
1/2 pound green beans, trimmed
1/2 pound wax beans, trimmed
3 large ears corn, quartered
1 small cucumber
2 cups halved cherry tomatoes
3/4 cup sliced celery
1 small onion, sliced and separated into rings
1/3 cup white wine vinegar
1/3 cup ITALICA OLIVE OIL
3 tablespoons chopped toasted pecans
1/2 teaspoon salt
1/8 teaspoon pepper
Peel potatoes by removing a ribbon of peel around center of each potato. Cook in boiling salt water for 10 minutes. Add beans and cook 2 minutes longer. Add corn and cook 3 minutes. Drain and rinse in ice water. Drain and combine with next 4 ingredients. Blend remaining ingredients and pour over vegetables. Serve. Yields 6 servings.