I was surfing a food website recently and came across this cartoon-"Today -Let's Blame Obesity" --. The temptations of junk food are growing in the modern workplace especially during the Holiday season and can break most healthy eating habits. As we step into 2013 leaving the old behind us let's welcome the new year with natural afternoon snacks by crunching on the veggie sticks packed away in our lunchtotes even though a macaroon or two may tempt us all the same:)
If you are one of those people who can resist a macaroon temptation, steamed veggies are certainly an alternative and while there is a proliferation of new-wave cooking methods dehyrdated fruits are also gaining popularity. Just like the forgotten cranberry which is a very healthy fruit available as juice, fresh sauce or sweet craisins. Get your fair share of them this season be it dried or fresh. One of the endless possibilities of using leftover cranberries is to cook it down in a spicy chutney/relish. Grilled salmon kabobs marinated in a little rosemary, garlic, lemon and olive oil to start the New Year. Serve them with two dipping chutneys---Mint and Cranberry. Let's hope my resolutions don't fade away by the end of the month..LOL!
Ingredients:
1 cup cranberries
1 stick cinnamon
1 Orange
1/4 cup water
1 lemon
1/4 cup sugar
1 tspn ginger paste
1/4 tspn crushed red pepper flakes
1/4 tspn Sriracha
Salt to taste
Method:
1. Place the cranberries in a small saucepan. Juice the orange and lemon and add the juices.
2. Toss one half of the orange skin after removing the seeds.
3. Now, add sugar, cinnamon, ginger, red pepper flakes, sriracha and place
over a slow fire.
4. Cook until the cranberries have popped to when it becomes mushy and the chutney is
thick. Season with enough salt to taste and remove the cinnamon stick and orange when the
chutney cools. Store.
5. Serve with grilled chicken or fish of your choice.
1/4 cup water
1 lemon
1/4 cup sugar
1 tspn ginger paste
1/4 tspn crushed red pepper flakes
1/4 tspn Sriracha
Salt to taste
Method:
1. Place the cranberries in a small saucepan. Juice the orange and lemon and add the juices.
2. Toss one half of the orange skin after removing the seeds.
3. Now, add sugar, cinnamon, ginger, red pepper flakes, sriracha and place
over a slow fire.
4. Cook until the cranberries have popped to when it becomes mushy and the chutney is
thick. Season with enough salt to taste and remove the cinnamon stick and orange when the
chutney cools. Store.
5. Serve with grilled chicken or fish of your choice.
Print 
PDF
wow....it looks so scrumptious!
ReplyDeletewow looks gr8...i just noticed ur web name...wow gr8 one...
ReplyDeleteWish you all the best Malli. It is something I have a hard time with too...
ReplyDeletejust simply divine and makes me want to ring in the new year for sure! Love the color
ReplyDelete