Crockpot Cranberry Sauce

Thow everything in the crockpot and walk away for 3 hours, it’s so easy!! This way you can eat fruit in a fun way! This cranberry sauce turns into a nice thick sauce for the holidays. Great for making the day before or day of. Heck, you could just transport the whole crockpot bowl once it’s done cooking.

Crockpot Cranberry Sauce

Serves 10 (1/4 each)
Quantity: 2 1/2 cups

Ingredients:
12 oz package fresh cranberries
1 orange, juiced and zested
1 tsp ground ginger (or fresh ginger)
14 dates
3/4 cup hot water

Directions:
Blend the dates and hot water in a blender till chunky or smooth. If you don’t want to or can’t do this, chop up the dates in small pieces and soak them in the hot water to soften them. Add the cranberries, orange, ginger, dates and water (or date/water paste) to the crockpot. Turn on LOW for about 3 hours. When this is done, smash the cranberries with a spoon against the side of the crockpot so they burst. As the cranberry sauce cools, it will thicken up. This sauce is great hot or cold!

Crockpot Cranberry Sauce

Crockpot Cranberry Sauce

Crockpot Cranberry Sauce

“All the Good Stuff” Stuffing

This dish reminds us of Thanksgiving with many flavors arising. There is the chewiness from the bread, sweetness from the dried cranberries, and earthy from the rosemary and almonds. This celebration of stuffing has great sources of vitamin A and vitamin C. There is even high protein in a single serving, about as much as a cup of milk!

"All the Good Stuff" Stuffing

Yield: One (8×8) pan or 7 cups

Ingredients:
1 loaf (about 1 lb) whole wheat bread, cut into small chunks
4 TB (1/4 cup) vegan butter or olive oil
1 cup kale (or swiss chard), chopped
1 cup onion, chopped
1 cup celery, chopped
1 large apple, chopped
1 TB fresh sage, chopped
1 TB fresh rosemary, chopped
1/4 cup parsley
1/4 cup almonds (pre-sliced or chop)
2 TB sunflower seeds
2 TB pumpkin seeds
1/3 cup dried cranberries
1 1/4 cup vegetable broth
1 tsp salt
1/2 tsp pepper
8 oz Italian sausage (chicken or turkey), cooked and chopped (optional)

Directions:

  1. Preheat oven to 375° F.
  2. Scatter the whole wheat bread chunks on a baking sheet and place in the oven to toast. When the toasted bread chunks are done, place in a large bowl and add the kale (or swiss chard).
  3. In a large sauté pan, melt the vegan butter and cook the onion, celery, apple, sage, rosemary, and parsley for 3-4 minutes or until the onions become tender.
  4. Add the onion mixture to the bowl with the toasted bread and kale (or swiss chard).
  5. Add the almonds, sunflower seeds, pumpkin seeds, cranberries, salt, and pepper; add the sausage now if you’re using; toss to combine.
  6. Add the vegetable broth to moisten the bread. You could also use clean hands to “soak” the broth into the bread.
  7. Dump the stuffing into a buttered or oiled 8×8 casserole dish. Bake for 30 minutes.

*Note: If you don’t have or don’t want to use all the different nuts and seeds, you could just use one kind to equal 1/2 cup; or leave them out.

HAPPY THANKSGIVING!

"All the Good Stuff" Stuffing

Cranberry Relish

RAW recipe; Raw Cranberry Relish
Raw = uncooked
The quantities of the ingredients can be played around with depending on how tart or sweet you want the relish
Two versions include cranberry relish or cranberry sauce
It’s eating fruit in a fun way!

Cranberry Relish - The Kitchen Bistro

Ingredients:
12 oz package fresh cranberries
1 orange, zested and juiced
10 dates
1 apple
1/2 cup raisins

Optional spices-
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice

No regular sugar should be needed, avoid.  Go for sweeter apples possibly, the dates and raisins will also help for natural sweetness.

Directions:
For cranberry relish– blend all ingredients in a food processor or stick blender (immersion blender).
For cranberry sauce– puree all ingredients in a blender until smooth.
Adjustments can be made for sweetness or tartness level and liquid needed (use water or orange juice).

Cranberry Relish

Cranberry Relish