Looks festive, does it not? The jeweled fuchsia colour is matched by a refreshing sweet tang, perfect to offset your holiday feasting. And, in my opinion, those shades of blue and pink are smashing together!
The recipe is part innovation, invention, and tradition. My favourite combination. I served this as an accompaniment to our Thanksgiving meal and, since Christmas is fast approaching, this dish won blog status for its celebratory-ness. Now, I have never tried it because I am off fruit for the time being, but it sure smelled and looked lovely, and the grins it received spoke in this sauce’s favour. Hope you like it as much as my family did!
*Remember to buy organic and local whenever possible. It makes for a tastier dish and healthier body!
Rosy and Sweet Cranberry Salad
- 2 cups fresh cranberries, or a 12 ounce bag
- One pear, washed
- One apple of desired variety, washed
- One orange, peeled
- 1/3 - 1/2 cup raw honey.
- 2 dashes cinnamon
- One dash each of nutmeg and ground cloves
Method:
Place fruit and spices in a food processor. Have fun with the dashes. Cover food processor (ahem) and run on regular speed. With the processor whirring, add honey in a steady stream until incorporated and fruit looks like a tantalizing smoothie. Taste and adjust flavours as needed. Pour into jars with sweet little lids and enjoy! Can be refrigerated for a week.
* Next time I will try zesting the orange before peeling and add the zest to the mix, too. Please comment if you have any other modifications!
This post is linked to Real Food Wednesdays
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