For a festive garnish, add a pitted tart cherry and a quartered slice of orange on a cocktail pick to each glass.
Ingredients:
1-1/2 (375 mL) cups tart cherry juice
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) orange liqueur such as grand mariner, curacao or cointreau
1 bottle (750 ml) champagne or sparkling wine
Directions:
In a large pitcher, combine cherry juice, orange juice and liqueur. Chill at least 1 hour or up to 24 hours. Just before serving stir cherry mixture. Tilt pitcher; slowly pour in champagne. Stir gently. Serve in champagne flutes or wine glasses. Makes 8 servings.
Nutrition Info:
Nutrition Information per serving: 63 calories, 0 g total fat, 8 g carbohydrate, 0 mg cholesterol, 0 g protein, 0 g fiber, 3 mg sodium. Daily Values: 0% vitamin A, 10% vitamin C, 0% calcium, 0% iron
Plain carrots become an elegant side dish with cherries, nutmeg and ginger.
Ingredients:
1 pound carrots, peeled and sliced
1/2 cup (125 mL) dried tart cherries
3 tablespoons (45 mL) maple syrup
2 tablespoons (30 mL) margarine
1/2 teaspoon (2 mL) ground nutmeg
1/4 teaspoon (1 mL) ground ginger
Directions:
Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots in a 2-quart saucepan. Cook, stirring occassionally, over medium heat, until mixture is hot and bubbly.
Note: A 1-lb. package of whole baby carrots can be substituted for the sliced carrots.
Makes 6 (1/2 cup or 125 mL) portions.
Nutrition Info:
Nutrition Facts per 1/2-cup serving: 130 cal., 4 g total fat (1 g sat. fat), 22 g carbo., 0 mg chol., 1 g pro., 3 g fiber, 97 mg sodium. Daily RDA values: 270% vit. A, 8% vit. C, 4% calcium, 4% iron.
This savory stuffing adds a new twist to dinner menus.
Ingredients:
2 to 3 strips of bacon, finely diced
3 tablespoons (45 mL) butter or margarine
1/3 cup (80mL) finely chopped onion
1 cup (250 mL) chopped butternut squash
2/3 cup (165 mL) dried tart cherries
1 tablespoon (15 mL) fresh rosemary or sage leaves, chopped
3 tablespoons (45 mL) almonds or pecans, toasted and finely ground
3 tablespoons (45 mL) dry bread crumbs
3 tablespoons (45 mL) or more chicken or vegetable broth, if necessary
Salt and pepper to taste
Directions:
Cook bacon in a large skillet until crisp. Remove to a large mixing bowl. Add butter, onion and squash to bacon drippings. Cook 3 to 4 minutes, or until squash is semi-soft. Add cherries and rosemary; continue cooking until squash is soft.
Add squash mixture to bacon. Stir in nuts and bread crumbs. Mix thoroughly. Add broth, one tablespoon at a time, if dressing is dry. Season with salt and pepper to taste.
Serving suggestion: Use to stuff pork chops or pork tenderloin. This is also a good stuffing for chicken breasts or Cornish hens.
Makes 1 1/2 cups or 6 (1/4 cup) servings.
Nutrition Info:
Nutrition Facts per 1/4-cup serving: 189 cal., 11 g total fat (5 g sat. fat), 20 g carbo., 20 mg chol., 3 g pro., 2 g fiber, 244 mg sodium. Daily RDA values: 100% vit. A, 15% vit. C, 4% calcium, 6% iron.
Ingredients:
1 tablespoon (15 mL) dried tart cherries
1 small onion
1 clove garlic
3 tablespoons (45 mL) fruit-flavored vinegar
2 tablespoons (30 mL) orange juice
1 tablespoon (15 mL) honey
1/3 cup (80 mL) olive oil
Salt and pepper to taste
Directions:
Chop cherries, onion and garlic in food processor; pulse until finely chopped. Add fruit-flavored vinegar, orange juice and honey; puree. With food processor on, slowly add olive oil; mix well. Season with salt and pepper to taste.
Makes 3/4 cup or 6 (2-tablespoon) servings.
Serving suggestion: Serve with a salad of butter lettuce, blue cheese, crispy bacon bits and toasted pine nuts. Garnish with additional dried tart cherries, if desired. Add grilled chicken for an entree salad.
Nutrition Info:
Nutrition Facts per 2-tablespoon serving: 133 cal., 12 g total fat (2 g sat. fat), 7 g carbo., 0 mg chol., 0 g pro., 0 g fiber, 98 mg sodium. Daily RDA values: 2% vit. A, 8% vit. C, 0% calcium, 2% iron.
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