Cranberries not just for Christmas

Sweet and tangy ---perfect on so many thingsAt my house Thanksgiving kicks off cranberry-eating season. We love fresh cranberry sauce and eat it all winter long. If you don’t make your own, you don’t know what you are missing. Cranberries are full of antioxidants and Vitamin C, and fresh sauce is delicious. We eat it with roasted poultry and on sandwiches, and I bake it into apple pies. It is even good over ice cream for a festive seasonal sundae. It is easy to make. I pack it into clean jars and keep it in the refrigerator for weeks. You can make it in bulk and pack it into pretty jam jars for a lovely gift.

2 cups of sugar

1 cup of orange juice and 1 cup or apple cider, or just 2 cups of orange juice — as you prefer.

 

Add the grated rind and juice from one well-washed organic orange. Use organic fruit for this, as you do not want pesticides in your sauce. You cannot wash the pesticide off the peel.

 

Boil until the berries burst.

Cool and carefully add 1 cup of fresh walnuts. Do not cook or boil the nuts.

 

Spoon carefully in to clean jars and refrigerate, as this is not processed. Be careful, hot cranberry sauce is very dangerous.

 

This makes a pretty gift alone or with pumpkin bread.

 

 

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Tangy ruby salad

Tangy ruby salad of pomegrantes and walnutsPomegranates are ruby red and bursting with health-giving goodness – and that is not just purple prose. Pomegranate juice and oil are full of antioxidants, catechins, Vitamin C, and a host of things to keep you young and healthy. It also can help lower cholesterol and fight heart disease, breast cancer, and prostate cancer. It’s also been shown to help to inhibit dental plaque, lower blood pressure, and ward off viral infection. That is one impressive fruit.

 
Pomegranates are delicious. I have enjoyed them for years, long before the marketing mania of POM juice, but I thrilled to know they are so good for us. The seeds have a fresh citrusy flavour. You can buy them ready to eat by the bag or the tub-full at most markets this time of year.
 
This recipe for a tangy, healthful salad that is a snap to make — and almost too pretty to eat. It uses my favourite apple cider vinegar and walnuts. Walnuts have a great punch of Omega 3 nutrition. They’re also fabulous for your skin and hair – especially after the dry winter months. Think of this as the most elegant health food you can serve at a chic party or for dinner tonight.
 
For two large portions or four appetizer-sized portions:
 
Wash and dry a crisp head of lettuce such as romaine, cut or torn into bite-sized pieces. Wash and dry a half cup of radicchio, also cut into bite-sized pieces. Toss with vinaigrette. Add the seeds from one fresh pomegranate and 1 tsp. kosher salt, and toss well.
 
To remove the seeds, cut the pomegranate in quarters, twist, and pull out the membrane. Most seeds will fall away. You may need to pick out some of the tough membrane. It very bitter, so be careful to remove it. Twist the pom sections over a bowl of the lettuce, so the sweet juice falls into it. Or just open a fresh bag or tub of seeds and sprinkle them!
 
Toss everything together and arrange it on plates. Garnish with ¼ to 1/8 cup of walnuts per person.
 
Vinaigrette
Mix well:
1 small clove of crushed garlic
¼ cup of organic apple cider vinegar
1 tbsp. wild clover honey or any type of honey you like. If the honey is hard to dissolve, heat it briefly in the microwave or run a little hot water over the container.
1 tsp. salt
¼ tsp. cayenne
Add and shake or mix well:
½ cup of good olive oil
Remove the garlic before serving.
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