* Cranberry Orange Sauce *

Source:  America’s Test Kitchen
Makes:  About 2 1/4 cups

Why this recipe works:
What combination of basic ingredients – cranberries, sweetener, and liquid – would give us a cranberry sauce recipe with a clean, pure cranberry flavor and with enough sweetness to temper the assertively tart fruit but not so much that the sauce would be cloying or candy-like?  It turned out that simpler was better.  White table sugar balanced the tartness of the cranberries without adding a flavor profile of its own.  As for liquid, water – not cider, orange juice, or cranberry juice – won out in our cranberry sauce recipe.  We also discovered that adding just a pinch of salt brought out an unexpected sweetness in the berries, heightening the flavor of the sauce overall.

The cooking time in this recipe is intended for fresh berries.  If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.  Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.

3/4 cup water
1 cup granulated sugar
1 tablespoon grated orange zest
1/4 teaspoon table salt
1 (12-ounce) bag cranberries, picked through
2 tablespoons orange liqueur (such as Grand Marnier or Triple Sec)

Bring water, sugar, orange zest, and salt to a boil in a medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.  Stir in cranberries; return to boil.  Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of the cranberries have popped open, about 5 minutes.  Remove from heat and stir in orange liqueur.  Transfer to a nonreactive bowl, cool to room temperature, and serve.

It can be covered and refrigerated up to 7 days.  If so, let stand at room temperature for 30 minutes before serving.


* Fruit Skewers with Cardamom and Mint *

Recipe Source:  http://newhope360.com/recipes/fruit-skewers-cardamom-and-mint
Serves:  4

Combine tropical fruit with a spiced syrup, nutritious oils, and refreshing mint for a truly healthy sweet snack.  Don’t worry if the fruits listed aren’t all available—just use whichever fruits you can find.


1 1/2-2 cups* pineapple, cut into bite-size pieces
2 kiwifruit, cut into bite-size pieces
1 mango, cut into bite-size pieces
8 strawberries, halved lengthwise
2 tablespoons flaxseed oil
2 tablespoons dark agave nectar
2 teaspoons freshly crushed cardamom seeds
1 tablespoon chia seeds
4 sprigs fresh mint, stems removed


Skewer fruit with short bamboo skewers, alternating to create an attractive pattern.  Place skewers on a large plate.

Whisk oil and agave nectar together in a small bowl until emulsified.  Add cardamom and chia seeds and whisk well.  Let mixture rest at least 5 minutes.  Whisk again and check consistency; it should be quite thick.

Stack mint leaves and cut crosswise into 1/8-inch-wide strips.  Fluff to separate.

Just before serving, brush agave mixture over both sides of skewered fruit.  Sprinkle mint strips over both sides and serve at once.

Nutritional Info:

 199 cal, 8g fat (2g mono, 5g poly, 1g sat), 0mg chol, 2g protein, 34g carb, 5g fiber, 2mg sodium
*  About one-fourth of a pineapple.