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

Bananza Date Smoothie

This smoothie reminds me of an horchata except this uses almond milk instead of rice milk.  This icy and refreshing beverage will give you all your morning sugar cravings while ingesting fruit!  Either drink this on the go or pair with a nice granola.  I love using dates because I can substitute it for real sugar!

Bananza Date Smoothie - The Kitchen Bistro

1 serving

Ingredients:
1 cup almond milk
2-3 ice cubes
1/2 tsp cinnamon
1/2 banana, chopped
6 pitted dates, chopped

Directions:
Chop the dates and banana to make sure the dates are really pitted because more often than not, the dates still have the pit in them
Add everything but the ice cubes (or leave them out) to the blender and whizz away!  The blender might need a couple minutes to get the dates chopped.  Lastly add the ice cubes.

I found that when I added everything at once, the ice cubes froze the pitted dates and made it harder to blend.

I use unsweetened everything like unsweetened almond milk; regular, vanilla, and chocolate would taste fantastic too!
I also keep frozen bananas on hand but raw bananas work great too

Bananza Date Smoothie - The Kitchen Bistro

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

Raw Pumpkin Pie

RAW recipe; Raw Cranberry Relish
Raw = uncooked
This pumpkin pie is incredible! Raw pumpkin pie doesn’t sound appealing right? Wrong! This is not the regular baked custard pie but more a pumpkin pudding (goop). The sweetness comes from the dates and persimmon and NO regular SUGAR. I love adding grated ginger to the filling because it adds flavorful spice and cures an upset stomach. The crust is even healthy and fantastic made of fruit, nuts, and agua.  I cannot gush enough about how wonderfully delicious this pie is.
Crust:
1 cup pitted dates
2 cups (16 oz) any nuts
Water if needed

Pumpkin filling:
3 cups pumpkin puree
15 pitted dates
1 persimmon (mushy)
1 tsp-1 TB cinnamon or pumpkin pie spice
Vanilla
Ginger (optional)

Puree both parts as much as possible, pour into crust, and chill
Very sweet, no regular sugar needed; guilt free!
Add as much spices as you desire, I suggest 1 tsp-1TB

I made this pie again today but used 2 fresh apricots instead of persimmons because they’re out of season.  Fresh apricots tasted great or you could use fresh peaches!

I first used a blender to try and puree but it didn’t go so well.  Then I broke out my immersion (stick) blender which worked marvelously!  So much better; so I would use an immersion blender, food processor, or a high power blender (unlike mine) to whip up.  I added some water to help the puree along.  If it comes to this point, try to add as little water as possible so the custard is thick

Raw Pumpkin Pie - The Kitchen Bistro

Pumpkin pie and ginger spices

Pumpkin pie and ginger spices

The "custard" pumpkin pie filling without the crust

The “custard” pumpkin pie filling without the crust