Cranberry Cherry Sauce

Cranberry Cherry Sauce
Prep Time
5 minutes, Cook: 15 minutes
Number of Servings
8
Ingredients
Directions
  1. Place all ingredients except the kuzu in a medium saucepan, cover and bring to a boil.
  2. Reduce the flame to low and simmer for 15 minutes.
  3. Dissolve kuzu and slowly add it to the fruit, stirring constantly until thick.
  4. Serve room temperature or refrigerate to cool.
Nutrition Info
122 calories, 0g fat (1% calories from fat), 1g protein, 31g carbohydrate, 2g fiber, 0mg cholesterol, 32mg sodium

Cranberry-Orange Chutney

Cranberry-Orange Chutney
Prep Time
45 minutes prep + chill time
Number of Servings
Serves 12 (about 3 cups)
Ingredients
  • 3 cup whole cranberries
  • 1 cup honey or maple syrup
  • 1 medium-sized orange (preferably organic)
  • 1 tsp ground ginger
  • [q:1/4] tsp ground cardamom
  • [q:1/4] tsp ground cinnamon
  • [q:1/8] tsp ground cloves
Directions
  1. Pick over cranberries and remove any loose or attached stems or leaves. Rinse cranberries under running water in a colander.
  2. Combine cranberries, honey or maple syrup, and [q:1/8] cup of water in a medium pan set over medium heat. Bring mixture to a low boil. Reduce heat to low and simmer, covered, for 10 minutes.
  3. Uncover pan and simmer for 10 minutes more, stirring occasionally.
  4. Cut unpeeled orange into chunks. Add chunks to a food processor or blender and chop into a fine pulp.
  5. Add orange pulp, spices, and another [q:1/8] cup of water to cranberry mixture. Simmer for 20 minutes, uncovered, stirring often. Chill before serving.
Nutrition Info
90 Calories, 23 g Carbohydrates, 1 g Fiber, 3 mg Sodium, [nutrition:4] Manganese, [nutrition:1] Vitamin C

Apple Cranberry Walnut Lattice Pie

Apple Cranberry Walnut Lattice Pie
with Magpie Dough for Flaky Piecrust
Prep Time
75 minutes prep, 8 hour chill time for crust
Number of Servings
1 (9 inch) pie, serves 10
Ingredients
  • 1 recipe Magpie Dough for Flaky Piecrust, chilled overnight
  • 2 lb sweet-tart apples (such as Honeycrisp or Gala), peeled, cored, and sliced [q:1/4]-inch thick
  • 4 oz fresh cranberries
  • 2 tsp freshly grated orange zest
  • 1 Tbsp freshly squeezed orange juice
  • [q:3/4] cup granulated sugar
  • 2 Tbsp cornstarch
  • [q:1/2] tsp ground cinnamon
  • [q:1/8] tsp fine salt
  • [q:1/2] cup walnut pieces, toasted and finely chopped
  • 1 large egg yolk
Directions
  1. Roll and pan dough for bot­tom crust as directed in the pie crust recipe. Roll and cut six 2-inch-wide lattice strips for lattice top from second disk of dough and place strips on a baking sheet. Trans­fer pan with crust and baking sheet with strips to refrigerator and chill dough while you make filling.
  2. Preheat oven to 400° with a rack in the center. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, toss apples and cranberries with orange zest and orange juice. In a small bowl, whisk together sugar, cornstarch, cinnamon, salt, and walnuts. Sprinkle sugar mixture over fruit and toss to coat fruit and moisten sugar and cornstarch so that no dry white streaks remain.
  4. Retrieve prepared bottom crust from refrigerator, set pan on parchment-lined baking sheet and evenly layer apples into pie shell with your hands, keeping top of filling flat and level (not peaked). Moisten the top edge of shell with any fruit juices remaining in the bowl.
  5. Fetch dough strips from fridge to weave lattice top for pie:
    1. Begin by laying 3 strips vertically across filling. Fold back two outer strips halfway and add dough strip horizontally across center of pie so that it crosses flat strip.
    2. Swap folded and unfolded vertical strips and add a second horizontal strip across flat strips. Repeat once more with remaining strip to complete lattice.
    3. Pinch two edges of dough together, roll outward and under to form a ledge, and tuck edge inside lip of pie pan. Crimp edge all the way around.
    4. Whisk egg yolk with 1 tablespoon water. Lightly brush lattice with egg wash.
  6. Transfer baking sheet to oven and bake pie 25 minutes at 400°. Lower oven temperature to 350°, rotate bak­ing sheet, and bake 25 to 30 minutes more, or until lattice is golden and fruit is tender (tip of a small knife can easily be inserted into fruit through spaces in lattice) and juices are bubbling up through lattice. Tent top with foil if crust starts to over-brown.
  7. Transfer baking sheet to a wire rack and let pie cool and set uncov­ered, at room temperature, overnight (or up to 3 days) before slicing and serving. Serve at room temperature, or rewarmed in a 425° oven
Nutrition Info
259 Calories, 2 g Protein, 41 g Carbohydrates, 4 g Fiber, 10 g Total fat (3 g sat, 1 g mono, 3 g poly), 124 mg Sodium, [nutrition:2] Vitamin C, Copper, [nutrition:1] Vitamin B6, Manganese

Cornbread with Dried Fruit

Cornbread with Dried Fruit
Prep Time
35 minutes, plus 30 minutes cool time
Number of Servings
Makes one 9-inch square pan (Serves 8)
Ingredients
  • 1 cup finely ground yellow gluten-free cornmeal
  • [q:2/3] cup brown rice flour
  • [q:1/4] cup potato starch
  • 3 Tbsp tapioca flour
  • 2 Tbsp granulated sugar
  • [q:1 1/2] tsp gluten-free baking powder
  • 1 tsp agar powder or unflavored gelatin
  • 1 tsp xanthan gum
  • [q:1/2] tsp baking soda
  • [q:1/4] tsp ground cinnamon
  • [q:1/4] tsp freshly grated nutmeg
  • [q:1/4] tsp fine salt
  • 2 large eggs, at room temperature
  • [q:3/4] cup buttermilk, shaken
  • [q:1/2] cup creamed corn
  • 2 Tbsp honey
  • 5 Tbsp unsalted butter, melted and cooled
  • [q:1/3] cup dried cranberries
  • [q:1/3] cup finely chopped dried apricots
Directions
  1. Preheat oven to 425°. Grease a 9 by 9-inch baking pan with vegetable oil spray.
  2. Combine cornmeal, rice flour, potato starch, tapioca flour, sugar, baking powder, agar powder, xanthan gum, baking soda, cinnamon, nutmeg, and salt in a deep mixing bowl and whisk well.
  3. Whisk together eggs, buttermilk, creamed corn, honey, and melted butter in a small bowl. Add buttermilk mixture to dry ingredients and stir well. Stir in dried cranberries and dried apricots. Scrape batter into prepared pan.
  4. Bake cornbread in middle of oven for 15 minutes, or until top is golden brown and sides begin to pull away from edges of pan. Place pan on a cooling rack and let cool for 30 minutes. Turn bread out of pan and serve.
Nutrition Info
283 Calories, 5 g Protein, 46 g Carbohydrates, 3 g Fiber, 10 g Total fat (5 g sat, 3 g mono, 1 g poly), 389 mg Sodium, [nutrition:3] Manganese, Phosphorus, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Biotin, Folate, Pantothenic acid, Calcium, Copper, Iron, Magnesium, Zinc

Applesauce Blueberry Mini Muffins

Applesauce Blueberry Mini Muffins
Prep Time
10 minutes, plus 25 minutes cook time
Number of Servings
24 mini muffins or 12 regular size*
Ingredients
Directions
  1. Preheat oven to 350° F. Oil the muffin tin.
  2. Combine all dry ingredients and blueberries in a medium mixing bowl and mix.
  3. Combine all wet ingredients and mix.
  4. Combine dry and wet ingredients and mix well.
  5. Spoon the batter into the oiled muffin sections, and bake for 25 minutes.
  6. After 20 minutes, test for doneness with a toothpick periodically.
  7. When toothpick comes out clean the muffins are done.
Nutrition Info
81 calories, 1g fat (15% calories from fat), 1g protein, 17g carbohydrate, 2g fiber, 0mg cholesterol, 154mg sodium

Oat & Rye Porridge with Fresh Fruit

Oat & Rye Porridge with Fresh Fruit
Prep Time
Serves 4 | Prep Time 5 minutes | Cook Time 20 minutes
Number of Servings
4
Ingredients
  • 2 cups EDEN Oat Flakes
  • any EDEN Whole Grain Flakes, or organic old-fashion rolled oats
  • 1 cup EDEN Rye Flakes
  • or EDEN Kamut or Spelt Flakes
  • 1 pinch EDEN Sea Salt
  • 2 cups EDENSOY Unsweetened
  • EDENSOY Vanilla, Extra Vanilla, Original, or Extra Original
  • 2 cups cold water
  • 4 tsp any EDEN Gomasio, for accompaniment
  • EDEN Dulse Flakes, or EDEN Shake
  • 1 cup sliced fresh fruit
  • or EDEN Dried Cranberries, Wild Blueberries, or Cherries
Directions
  1. Place the oats, rye, sea salt, EDENSOY and water in a medium saucepan. 
  2. Cover and bring to a boil. Reduce the flame to low and simmer for 10 minutes until creamy. 
  3. Place in serving bowls and garnish with fresh fruit and any EDEN Gomasio, Dulse Flakes or EDENShake.

     
Nutrition Info
Per serving: 306 calories, 6g fat (17% calories from fat), 11g protein, 53g carbohydrate, 7g fiber, 0mg cholesterol, 119mg sodium

Hot Brown Rice Cereal with Dried Fruit

Hot Brown Rice Cereal with Dried Fruit
Prep Time
10 minutes, 8 hours slow cooking
Number of Servings
8
Ingredients
  • [q:3 3/4]  cup water
  • 1 cup Japanese medium-grain brown rice
  • [q:1/2] cup natural applesauce
  • [q:1/4] cup dried cranberries
  • [q:1/4] cup chopped dried apricots
  • 2 Tbsp dried currants
  • 2 Tbsp real maple syrup or honey
  • 2 Tbsp butter
  • [q:1/2] tsp ground cinnamon or ground cardamom
  • [q:1/4] tsp kosher salt
  • [q:1/8] teaspoon ground ginger
  • Toasted almonds or walnuts (optional)
  • Light cream (optional)
Directions
  1. Stir together all ingredients except nuts and cream in slow cooker crock. Cover and cook 1 hour on LOW (or 30 minutes on HIGH). Stir and then cover and cook an additional 7 hours on LOW (or 3 to 3 [q:1/2] hours on HIGH).
  2. Stir cereal well before serving. Garnish cereal with nuts and a touch of cream, if desired.

Roasted Brussels Sprout Salad

Roasted Brussels Sprout Salad
with Apples, Cranberries, and Maple-Cayenne Dressing
Prep Time
40 minutes
Number of Servings
8 to 10
Ingredients
  • 3 lb Brussels sprouts, trimmed and halved
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/2] tsp chopped fresh rosemary
  • [q:1/2] tsp sea salt
  • [q:1/4] tsp freshly ground black pepper
  • 4 shallots, sliced

Maple-Cayenne Dressing

  • [q:1/2] cup grape seed oil
  • [q:1/4] cup white wine vinegar
  • 3 Tbsp maple syrup
  • [q:1/4] cup water
  • [q:1/4] tsp cayenne pepper
  • [q:1/4] tsp sea salt
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh thyme
  • 2 red apples, cored and thinly sliced
  • 1 cup dried cranberries
  • 1 cup chopped roasted almonds
Directions
  1. Preheat oven to 350°.
  2. Put Brussels sprouts in a large bowl. Add oil, rosemary, salt, and pepper and toss together. Transfer to a roasting pan and cover with aluminum foil. Roast for about 20 minutes, until just tender.
  3. Remove from oven, discard foil, and sprinkle shallots over sprouts. Roast for an additional 15 minutes. Remove and let cool.
  4. To make dressing, combine oil, vinegar, maple syrup, water, cayenne pepper, and salt in a blender and blend until smooth. Transfer to a bowl, add parsley and thyme, and whisk together.
  5. Combine Brussels sprouts, apple slices, cranberries, and almonds in a large bowl. Add dressing, toss together, and serve.
Nutrition Info
450 Calories, 10 g Protein, 43 g Carbohydrates, 10 g Fiber, 30 g Total fat (3 g sat, 13 g mono, 13 g poly), 118 mg Sodium, [nutrition:5] Vitamin C, K, Manganese, [nutrition:2] Vitamin B6, Folate, Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Copper, Iron, Zinc

Fruit-Filled Trail Mix

Fruit-Filled Trail Mix
Grab-and-go healthy snack
Prep Time
5 minutes
Number of Servings
About 2 cups
Ingredients
  • [q:3/4] cup almonds
  • [q:1/4] cup cashews
  • [q:1/2] cup dried cranberries
  • [q:1/4] cup raisins
  • [q:1/4] cup pumpkin seeds
  • [q:1/4] cup shelled sunflower seeds
Directions
  1. Gently mix ingredients together.
  2. Store in airtight container.
Nutrition Info
Per serving (serves 6): 259 Calories, 8 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 4 g Fiber, 17 g Total fat (2 g sat), 4 mg Sodium, [nutrition:4] Vitamin E, [nutrition:3] Phosphorus, [nutrition:2] Magnesium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Iron, Zinc  

Wild Rice Stuffing

Wild Rice Stuffing
with Apples and Dried Cranberries
Prep Time
20 minutes
Number of Servings
Serves 8
Ingredients
  • 2 cups uncooked wild rice
  • 3 Tbsp unsalted butter
  • 1 cup onion, diced [q:1/3] inch 
  • 1 cup celery, diced [q:1/3] inch 
  • 1 cup apples, diced [q:1/3] inch 
  • 1 cup dried cranberries
  • 1 tsp dried thyme
  • [q:1/2] tsp dried marjoram
  • [q:1/2] cup chopped fresh parsley
  • Salt and black pepper to taste
Directions
  1. Preheat oven to 350°. Cook rice according to package directions. (Use chicken or vegetable broth in place of water for more flavor.) Drain rice in a colander.
  2. Melt butter in a large skillet over medium heat. Add onion and celery, and cook until soft, approximately 8 minutes. Add apple and cook for 5 minutes. Remove from heat and add cranberries, thyme, marjoram, parsley, and salt and pepper to taste.
  3. Transfer mixture to a large oiled baking dish. Bake, covered, until stuffing is heated through, approximately 30 minutes.
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