FOOD OF THE WEEK – CRANBERRIES!
Lustrous, deep, scarlet red cranberries are the berry of choice during the holidays lending their festive color and tart flavor to seasonal celebrations.
Fresh, frozen, dried or juiced, cranberries are naturally tart and sour — though dried and frozen varieties are sometimes sweetened — and have become a holiday must-have for condiments to salads to baked goods to stuffings. Plus, a 55g serving of whole, raw cranberries is a good source of vitamin C, dietary fiber and manganese.
By: Rose Marie Jarry
Preparation time: 15 minutes+ 90 MINUTES of cooking
12 servings (Gluten-Free, vegan)
- 750g of whole tomatoes, not too ripe
- 1 cup fresh or frozen cranberry
- 1 cup mixed berries
- ½ cup blueberries
- 1 teaspoon pink Himalayan salt
- 1/3 cup apple cider vinegar
- 2 tablespoons cane sugar
- 6 fresh chopped scallions
- 1 tablespoon fresh chopped chives
- Chop the tomatoes and place them into a medium size sauce pan.
- Add all ingredients except for the chive and scallions.
- Let it cook on high heat until it starts boiling, then reduce to low heat and let it simmer for 90 minutes.
- Don’t forget to stir once in a while to make sure it is not burning on the bottom of the pan.
- At the end all the water should be gone and you should have a thick texture.
- Remove from the heat and add the fresh chopped herbs.
- Let it cool down and keep it refrigerated in a glass jar for up to 1 week.
- Serve with your favorite meat of fish or even with veggie burger and fries or a garniture in your sandwiches.
Original post at Spartan Race.
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Have a great day!
Dave & Maryann