CRANBERRY-GINGER RELISH

CRANBERRY-GINGER RELISH

Makes about 3 cups.

My grandmother kept a grinder on the counter for this snappy fresh relish, but a food processor does the same thing with less mess.

• 1 large orange

• 3 c. fresh cranberries, rinsed and sorted

• 1/4 c. crystallized ginger, chopped

• 2 tsp. peeled and grated fresh ginger root

Directions

Using a vegetable peeler or zester, remove the zest from the orange, avoiding the bitter white pith, and place the zest in a food processor fitted with a steel blade.

Slice the orange in half and squeeze the juice into the food processor. Add the cranberries along with the crystallized and fresh ginger and sugar. Process until the mixture is chunky, 15 to 30 seconds.

Taste and add more ginger if desired. This will keep in the refrigerator, covered, up to 1 month.

Nutrition information per serving of ¼ cup:

Carbohydrates18 gSaturated fat0 gCalcium15 mg

Protein0 gCholesterol0 mgDietary fiber12 g

Diabetic exchanges per serving: 1 other carb.

CRANBERRY WALNUT BARS

Makes about 2 dozen bars.

Shortbread:

• 11/2 sticks unsalted butter, cut into pieces

• 2 c. flour

• 1/2 c. packed brown sugar

• 1/2 tsp. salt

• 1 stick unsalted butter

• 1 c. packed brown sugar

• 1/3 c. maple syrup

• 2 c. walnuts

• 1 c. fresh cranberries, rinsed and sorted

Preheat the oven to 350 degrees.

To make the shortbread: In a medium bowl, toss together pieces of 11/2 sticks butter, flour, 1/2 cup packed brown sugar and salt, cutting the butter into the sugar, and salt with 2 knives, or your fingertips, until it reaches the consistency of small peas.

Place it into a 9- by 13-inch baking pan and pat down with your hands or a spatula to make a firm base. Bake until golden brown, about 20 minutes.

To make the topping: In a heavy saucepan set over medium low heat, cook together 1 stick butter, 1 cup brown sugar and maple syrup, and simmer for about 1 minute. Stir in the walnuts and cranberries. Pour this over the base and spread evenly.

Bake until bubbling, about 20 to 25 minutes. Remove and cool completely in the pan before cutting into bars.

Calories245Fat15 gSodium55 mg

Carbohydrates26 gSaturated fat7 gCalcium27 mg

Protein2 gCholesterol25 mgDietary fiber1 g

Diabetic exchanges per serving: 1/2 bread/starch, 1 other carb, 3 fat.

CRANBERRY-LEEK COMPOTE

Note: This makes a wonderful side to the Thanksgiving turkey as well as roast chicken or pork. It can be made several days ahead and kept in the refrigerator. Serve it warm or at room temperature.

• 1/2 c. dried cranberries (sometimes called Craisins)

• 1 c. apple cider, divided

• 3 c. cranberries, rinsed and sorted

• 1/2 c. sugar

• 2 lb. leeks (white and light green parts), rinsed and sliced into rounds

• Salt and freshly ground pepper to taste

Directions

In a small saucepan, soak the dried cranberries in 1/4 cup cider for 30 minutes to plump; then add the fresh cranberries and the remaining cider and cook over medium heat until the berries pop, about 5 minutes. Add the sugar and stir to dissolve.

In a large, deep skillet, melt the butter and cook the leeks over low heat until they become very soft and begin to brown, stirring frequently, about 25 minutes.

Nutrition information per serving of ¼ cup:

Calories58Fat2 gSodium4 mg

Carbohydrates11 gSaturated fat1 gCalcium12 mg

Protein0 gCholesterol4 mgDietary fiber1 g