Tasting Friday 11/4, 4:30pm to 6:30pm
Apples in November mean more than just apple pie! McIntosh apples are the perfect blend between sweet and tart; they’re juicy and ideal for a quick appetizer, like salsa. This salsa can be whipped up in no time for a holiday party, and it’s a welcome change from the typical tomato-based or peach-based salsa. Apples are high in vitamin C (perfect for cold season) and fiber, especially if you leave the skin on. The avocado in this salsa not only adds a wonderful creaminess to the dish, but even more nutrients: vitamin E, B-vitamins, potassium, and folic acid, in addition to more fiber. So grab a tortilla chip and dig in to this nutritious, delicious salsa!
Thanksgiving dinner is bound to include cranberry sauce. Instead of using the canned variety, why not try making it from home this year? This recipe is easy to prepare, contains very few ingredients, and takes less than 20 minutes to make! In addition, it is naturally sweetened using orange juice and maple syrup. Cranberries are loaded with vitamin C, which helps to protect your immune system. Health benefits aside, it fills the air with a delightful autumn fragrance and makes an excellent addition to gatherings with family and friends. This impressive looking sauce pairs great with all of your favorite holiday staples such as turkey, stuffing, mashed potatoes, and green beans!
Apple and Avocado Salsa
Adapted from gamacheseries.com
Makes ~1.5 cups
Finely grated zest and juice of 1 lime
1 teaspoon light honey
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 small avocado, peeled, pitted, and cut into ½-inch dice
Half a red apple, peeled, seeded, and cut into ½-inch dice
1 tablespoon finely chopped fresh cilantro (optional)
Chips of choice
- Put the lime zest and juice into a bowl. Whisk in the honey, salt, and pepper. Fold in the avocado and apple until coated with the dressing. Add the cilantro, if using. Taste and add a little pinch more of salt and pepper, if needed.
- Spoon the salsa onto the chips. The salsa is best eaten when freshly made, but can be stored in the refrigerator for up to a few hours. If refrigerating, gently press a sheet of plastic wrap directly on the top of the salsa, then cover the container. Bring the salsa to room temperature about 15 minutes before serving.
Naturally Sweetened Cranberry Sauce
Adapted from cookieandkate.com
Makes ~2 cups
One 12-ounce bag of fresh cranberries
½ cup maple syrup
½ cup water
7 teaspoons orange juice
1/2 teaspoon ground cinnamon
- First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones. Remove all debris.
- In a medium saucepan, combine the cranberries, maple syrup, and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
- Remove the pot from heat and stir in the cinnamon and orange juice. If the mixture is too tart add more orange juice or maple syrup to taste.