Warm Apple and Cranberry Sauce
- 1 Tbsp canola oil 15 mL
- 4 large Fuji apples, about 2 lb (1 kg), cored, quartered lengthwise and cut into half-inch pieces
- 1/4 cup water 60 mL
- 1 Tbsp lemon juice 15 mL
- 1/2 tsp pure vanilla extract 2 mL
- 1/4 tsp ground cinnamon 1 mL
- 1/4 cup coarsely chopped dried cranberries 60 mL
- 1/8 teaspoon salt (optional) .5 mL
- 1. In large, heavy saucepan, heat canola oil and add apples. Sauté over medium heat for about 10 minutes or until apples are lightly caramelized. Add water and lemon juice to pan, cook and stir briefly to deglaze pan.
- 2. Carefully transfer apples to bowl of food processor and pulse just a few times to chunky consistency. Stir in vanilla, cinnamon and cranberries. Serve warm.
8 servings - 2 2/3 cups (650 mL)
1/3 cup (75 mL)
|Total Fat||1 g|
Beef Pops with Grainy Mustard Sauce
Each beef skewer is a luscious mouthful of perfectly grilled, tender steak and a plump grape tomato served with a tangy, herb-flecked mustard sauce for dipping.
Eggplant in Spicy Garlic Sauce
Chili garlic sauce is a common ingredient in Chinese markets. It has the consistency of a thick puree and gives intense heat and flavor to any dish especially cooked with additional fresh garlic and ginger. This classic Szechwan dish is delicious served hot, at room temperature or chilled, hot and spicy with the sweetness from the pork. Chinese or Asian eggplant is slender and sweeter and less bitter than the traditional globe shaped Western variety.