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.
Wonderfully healthy and crunchy salad with an orange mustard dressing.
8 oz. Brussels sprouts – thinly sliced
2 carrots – grated
4 oz. celery root – peeled, sliced and cut into small pieces
2 tbsp. red onion – finely chopped
Handful of raisins
Combine the above ingredients in a salad bowl and toss well with the dressing
Orange Mustard Dressing
Juice and pulp of 1 orange
1 1/2 tsp whole grain mustard
1 tbsp olive oil
Salt and freshly ground black pepper
Combine all ingredients and mix well before pouring over salad.
A lovely salad with a sweetness and some crunch. The vinaigrette has honey and mustard in it as well as orange juice. Perfect light lunch or good to take to work.
2 x oranges – cut into segments
Small head of fennel – cut into smallish pieces
2 x hearts of palm – sliced
1 slice of red onion – cut into small pieces
Place all ingredients in a salad bowl and pour vinaigrette over salad.
For the vinaigrette, place juice of one orange, 1 tsp. honey, 2 tsp. Dijon mustard, 2 tbsp. extra virgin olive oil, salt and freshly ground black pepper in a bowl and whisk with a fork
This is a winter fruit salad as it is the time when the citrus fruits are in peak season and tangerines/clementines are easily available. Using a pink grapefruit instead of a regular grapefruit makes the salad less tart.
1 pink grapefruit
2 – 3 tangerines/clementines
Peel the fruit and cut into segments over a bowl (so you can catch the juices). If necessary cut the segments in half. Place in a serving dish with the juices.
Take one pink grapefruit, two oranges and 3 tangerines/clementines. Cut the fruits into segments, halving if necessary. Do this on a plate so you can add in the juices.