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Soups/Sauces/Salsas
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Cranberry Orange Relish
12 ounces cranberries (fresh with stems removed or frozen)
1 cup sugar
1 small navel orange (washed and cut into wedges)
3 tablespoons triple sec Dash of ground cloves
Place cranberries, sugar, orange, triple sec and cloves into the blender jar; cover. Pulse blender until cranberries are almost smooth yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits. Yield: 21⁄2 cups.
Mediterranean Pasta Sauce
1 can (15 ounces) whole tomatoes (undrained)
1⁄3 cup roasted red pepper
1 jar (6 ounces) marinated artichoke hearts (drained)
3 cloves garlic
1 teaspoon cinnamon
1 small onion (quartered)
1 teaspoon dried oregano
1 teaspoon dried basil
Place tomatoes in blender and blend on low speed until smooth. Add remaining ingredients and pulse until coarsely chopped. Heat if desired and pour over pasta. Yield: 4 servings.
Substitution: If fresh herbs are available, substitute 1 tablespoon chopped fresh oregano for the dried basil and oregano.
Success Tip!
Make an extra batch and freeze for future use. Store in freezer containers or plastic freezer bags, label and date. This sauce can be frozen for up to 4 months.
Easy Salsa
2 (28 oz.) cans whole tomatoes, undrained
1⁄2 onion, quartered
1⁄2 teaspoon minced garlic
1 tablespoon lime juice
1 teaspoon salt
1⁄2 teaspoon cumin
4 ounces can green chiles, undrained
2 tablespoons chopped fresh cilantro Hot sauce, optional – to taste
Place tomatoes, onion, garlic, lime juice, salt, cumin, green chiles, cilantro and hot sauce in assembled blender jar. Blend on low speed to desired consistency.
Yield: 12 servings.
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