This highly flavoured chutney is a wonderful accompaniment to turkey or other proteins and gives a delicious boost to post-Thanksgiving turkey sandwiches. It’s also superb over yogourt or ice cream.
5 cups (1.25 L) fresh or frozen cranberries
2/3 cup (160 mL) port
1/3 cup (80 mL) orange juice
Zest of 1/2 orange
1 1/2 Tbsp (22 mL) balsamic vinegar
1/4 cup (60 mL) honey
1/3 cup (80 mL) demerara or other raw style sugar
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) nutmeg
1/8 tsp (0.5 mL) ground cloves
1/2 cup (125 mL) dried apple, chopped
1/2 cup (125 mL) dried currants
1/2 cup (125 mL) pecans, lightly toasted, chopped
In large saucepan combine cranberries, port, 1/2 cup (125 mL) water, orange juice, orange zest, 1 Tbsp (15 mL) vinegar, honey, sugar, and spices. Cook over medium heat and stir until sugar is dissolved. Add apple and currants. Bring to a boil, reduce heat, and simmer for 50 minutes, stirring occasionally, until mixture resembles chunky jam.
Remove from heat and stir in remaining 1/2 Tbsp (7 mL) vinegar and pecans. Cool before serving.
Each serving contains:
147 calories; 1 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 26 g carbohydrates; 4 g fibre; 8 mg sodium
Source: "Cranberries + Carrots," alive #348, October 2011
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
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