Cranberry Sauce with Marmalade (4-6)

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Maybe you are someone who likes to introduce a few new twists on foods for the Thanksgiving/Christmas period. In which case this may appeal.

The Holidays wouldn’t be the same without cranberry sauce as a condiment and you can either buy it or make it yourself from a family recipe as it comes in all sorts of guises. I have tried many variations over the years but this is my favorite because it is not cloyingly sweet. In fact, the only sugar is contains comes from the marmalade, the orange and the honey (raw and organic) – so fairly pure sources of sweetness and the hint of marmalade is a nice surprise.

8 oz. frozen cranberries

Juice and zest of 1 orange (if there is pulp with the juice that is OK)

1 tbsp. marmalade

1 tsp. runny honey

Place cranberries, orange juice and zest in a saucepan.

Bring to a boil and when cranberries are popping, add marmalade and honey and stir.

Simmer until sauce is thickish.

Puree in a food processor or leave it as is or mash slightly with a potato masher depending on how you like the consistency.

 

 

 

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Pork Chops and Honey Mustard Roasted Vegetables (4)

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The only roasted vegetable I ever remember eating as a child was a roast potato. Nowadays they appear in many guises on many menus – roasted Brussels sprouts seem particularly popular. I love the way you can mix so many vegetables together in one dish. You can keep it simple and just toss them in oil and pop them in the oven or you can add some herbs or, in this case, honey and mustard. Most Sundays I cook a roast of some sort and there is nothing better than surrounding the meat with a bunch of vegetables and potatoes and letting them all cook together. It is best if the vegetables are cut to approximately the same size and, depending on what you are roasting them with, to make them larger or smaller pieces (larger if roasting with a whole chicken, smaller if, as in this case when I cooked them with pork chops). Of course you could always roast the vegetables without any meat and they would make a perfect vegetarian dish.

Pre-heat oven to 350 degrees

4 pork chops

2 tbsp. olive oil

1 large clove of garlic – grated

3 oz. carrots – peeled and diced

3 oz. parsnips – peeled and diced

3 oz. beetroot – peeled and diced

3 oz. butternut squash – peeled and diced

3 oz. new potatoes – cut into pieces

Salt and freshly ground black pepper

Honey Mustard Sauce

1 tbsp. honey

1 tbsp. Dijon mustard

1 tbsp. olive oil

Put the pork chops in a large roasting pan.

Place garlic and vegetables in a large bowl, pour over the oil, season with salt and pepper

and toss well together.

Arrange the veg. around the pork and cook for around 35 minutes until chops are cooked and veg. are tender.

Spoon the honey mustard mixture over the vegetables reserving a little to put on each chop. Stir the veg. so they are evenly coated with the sauce before serving.

 

 

Blueberry Compote with Honey and Orange Juice (4)

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Bought too many blueberries to nibble for breakfast and didn’t want them to go to waste. The only thing I could think of doing was to stew them but I wanted them to taste of something as blueberries can be quite bland and I didn’t want to add lots of sugar – I added a good teaspoon of honey and the juice of half an orange and the pulp too.

1 punnet of blueberries – about 8 oz

4 fl.oz boiling water

1 heaped tsp. honey

Juice of half an orange and its pulp

Place blueberries in a small pan and add the boiling water.

Bring to a boil, then reduce the heat to a simmer and keep simmering until liquid reduces quite a bit.

Add the honey, orange juice and pulp and simmer for a while longer.

Can be served warm or cold – as is or over other fruits as dessert or breakfast (over banana slices hmm…)

Citrus Honey Chicken (4)

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Chicken often needs a sauce or herbs or a good gravy to make it less bland and because I poached the chicken in the citrus juices it was also very moist. At the end of cooking some of the juices were added to a honey and soy sauce mixture and then poured over the chicken.

Pre-heat oven to 350 degrees

2 chicken breasts

1 tbsp. olive oil

Juice of 1 orange

Juice of half a lemon

Juice of half a lime

Salt and freshly ground black pepper

1 tbsp. gluten free soy sauce

1 tbsp. honey

Tear off a piece of aluminum foil big enough to wrap the chicken breasts in and put it in a roasting pan. Place chicken breasts on top and pour over the oil followed by the various juices then season well. Wrap the chicken breasts well in the foil ensuring that none of the juice escapes.

Cook for 45 minutes, basting every 15 minutes.

When cooked remove the chicken, cut into slices and place on a warm plate.

For the sauce mix the honey and soy sauce together then add 2 tbsp. of the citrus juice that the chicken was cooked in.