This zesty citrusy salsa is delicious with holiday tamales or corn chips. INGREDIENTS: 1 (12-oz.) package fresh or frozen cranberries 1 tablespoon orange zest 1 navel orange, peeled, pith removed, and coarsely chopped 1 cup sugar 2 jalapeño peppers, seeded and coarsely chopped 3 tablespoons coarsely chopped crystallized ginger 2 tablespoons finely minced red onion...Read More

The perfect warm winter drink to welcome guests for holiday festivities on a cool evening! INGREDIENTS: 4 cups water 2 cups cranberry juice 12 whole cloves 2 cinnamon sticks 2 tablespoons sugar 4 teaspoons loose black tea METHOD: Place water, cranberry juice, cloves, cinnamon sticks, and sugar in a saucepan. Cover and bring to a...Read More

This piquant finishing sauce is very good on salads, especially greens with ripe figs and goat’s cheese, but it’s also dynamite drizzled over poached or sautéed chicken or roasted lamb. INGREDIENTS: 1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean* 1/2 cup sugar Additional pure vanilla extract to taste* METHOD: In a...Read More

This fresh tasting, jewel toned salsa is very easy to make and a nice change from tomato based salsas.  Serve with your favorite corn chips or use as a topping for broiled salmon. INGREDIENTS: 1 1/3 cups diced peeled avocado (about 2 avocados) 3 tablespoons fresh lime juice 2 cups clementine sections (about 6 clementines)...Read More

Serve this chutney with roast chicken, turkey, or pork. It’s especially nice delicious for turkey sandwiches. We like it as a nice change from the usual cranberry sauce served at Thanksgiving. INGREDIENTS: 2 cups water 1 cup sugar 1/2 cup cider vinegar 1 medium onion, chopped 1 large garlic clove, minced 1 teaspoon cinnamon 1/4...Read More

INGREDIENTS: 1/2 lemon thickly sliced, seeded 1 1/2 pounds fresh ripe figs, halved (about 4 cups) 2 1/4 cups sugar 1 cinnamon stick, about 3 inches 2 teaspoons fresh ginger root, peeled and minced 1/8 teaspoon ground cloves METHOD: In a food processor bowl, place sliced and seeded lemon half. Pulse to chop lemon finely....Read More

This is a tasty (and easy!) way to use Fall persimmons. Use this spicy spread like jelly or apple butter — it’s especially good on toasted homemade whole-wheat bread or scones. INGREDIENTS: 20 ripe Fuyu persimmons, peeled and coarsely chopped 1 large lemon, juiced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup honey...Read More

Trying to boost your antioxidants? Here’s a healthy fall salad full of goodness! INGREDIENTS: 1/2 cup pomegranate juice 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon fresh flaxseed oil 2 teaspoons Dijon mustard 2 teaspoons honey or agave syrup Salt and freshly ground black pepper, to taste 6 – 8 cups baby...Read More