Posts Tagged ‘cranberries’

by Sarah Steimer

Healthiest gal on the block.

  • organic vanilla yogurt*
  • 1 1/2 cups rolled oats
  • 3 teaspoons cinnamon
  • 2/3 cup almonds (slivered or otherwise cut)
  • 2/3 cup dried cranberries
  • 2 tablespoons vegetable oil
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon water

Combine oats, cinnamon, almonds and cranberries in a large bowl (feel free to add flax seeds, wheat germ, etc. I just didn’t have any of that on hand). In a separate bowl combine vegetable oil, brown sugar, honey and water.

Add the honey mixture to the dry ingredients and stir until all the oats are evenly coated.  Transfer wet granola evenly onto a large cookie sheet lined with parchment or wax paper.

Cook at 300 degrees for about a half and hour to 45 minutes, stirring every 15 minutes. Remove from oven and allow granola to completely cool before serving.  Don’t worry if the granola doesn’t seem completely crunchy after coming out of the oven, it will crisp up once completely cooled.

Layer the granola with the yogurt and add more fruit if you’d like.

* I know that eating organic can be expensive, but splurging a little on your yogurt is worth it in my humble opinion. Yogurt in general is very good for you, especially if you’re a woman. Because there are active cultures in yogurt, it just seems like common sense (to me) that you wouldn’t want the cow it comes from to be messed with at all. It’s up to you, though! Do your own research and see what you stumble upon. I wish there was more information about food readily available to the public from valid sources.

Recipe adapted from: Kitchen Explorers

Photo by: Sarah Steimer

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by Sarah Steimer

I liked it best the day after when it was cold and all the flavors had combined well.

For couscous:

  • 1 tablespoons olive oil
  • 1 cup Israeli couscous (slightly larger beads than traditional couscous)
  • 2 cups chicken or vegetable broth
  • 2 tablespoons parsley (I used dried parsley)
  • 1 tablespoons chopped fresh rosemary leaves
  • 1 teaspoon thyme leaves (used dried here, too)
  • 1 medium apple, diced
  • 2/3 cup or so dried cranberries
  • 1/2 cup slivered almonds

In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous (uncooked) and stir occasionally until slightly browned and aromatic, about three to five minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.

For the vinaigrette:

  • 2 tablespoons apple cider vinegar
  • 1 tablespoons maple syrup
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Recipe adapted from: Giada De Laurentiis

Photo by: Sarah Steimer

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by Caitlin Saniga

This recipe is basically my mom in a nutshell.

  • 1 can whole cranberries
  • 1 can mandarin oranges, drained and cut in half
  • 2 apples, peeled and diced
  • 2 tablespoons hot pepper raspberry jelly (or a combination of raspberry jelly and jalapeno juice from a jar of the peppers)
  • shake of cinnamon
  • shake of ground cloves
  • crushed candy canes, preferably stale/hard as a rock/from last year

Combine. Eat. 🙂

Makes 8 servings.

Recipe: my mom, Stephanie Saniga (And this recipe’s unaltered, copied straight from her 3-by-5 index card — right down to the smiley face.)

Photo: Caitlin Saniga

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Thanksgiving is all about tradition: watching the Macy’s Thanksgiving Day Parade, a Turkey Bowl football game and most importantly — the food. We’ve put some interesting twists on some very traditional Thanksgiving side dishes.

Bourbon-cranberry compote

by Caitlin Saniga

Bowl of sparkling rubies or bourbon-cranberry compote?

  • 1 12-ounce bag fresh cranberries (3 1/2 cups)
  • 1 cup sugar
  • 1/2 cup apple juice
  • 1/4 cup bourbon

In a saucepan, combine the cranberries, sugar, apple juice and bourbon.

Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20 to 25 minutes. Let cool before serving.

Makes 8 servings.

Recipe adapted from: Real Simple

Photo by: Caitlin Saniga


Cranberry-apple chutney

by Sarah Steimer

You can serve this chilled or warm, alone or on crackers.

  • 2 cooking apples, peeled, cored, and coarsely chopped (I used one Granny Smith and one Golden Crisp)
  • 1 tablespoon of fresh ginger, peeled and grated (this will be a little bigger than a 1-inch piece of ginger)
  • 1 large garlic clove, peeled and finely minced
  • 1 teaspoon orange zest
  • 1/4 cup raisins
  • 3/4 cup sugar
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon allspice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 2/3 cup apple cider vinegar
  • 2-3 tablespoons apple cider
  • 1 1/2 cups fresh cranberries (6 ounces)

In a medium-large pot, combine all ingredients except the cranberries, stir well, and bring to a boil. Boil the mixture over medium heat for approximately 10 minutes. Stir in the cranberries and cook, stirring occasionally, for an additional 5-10 minutes or until the mixture takes on a syrupy, jam-like consistency (I mashed them just a little). Remove the pot from the burner and allow it to cool.

Makes about 1 pint (looks beautiful in Ball jars and would probably make a great holiday gift).

Recipe adapted from: Modern Comfort Food

Photo: Sarah Steimer

More Thanksgiving Twist dishes: sweet potatoes, vegetables, stuffing

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