Healthy Holiday Foods of the Season Recipes

As seen on Channel 7 KMGH
December 21, 2010

Pomegranate Granita
1 cup pure pomegranate juice
1 cup orange juice
¼ cup sugar, or more to taste
Juice of 1 lime

In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer. Every 30 minutes, remove the dish from the freezer, scrape the ice crystals from the side and bottom of the pan, and return to the freezer. Process will take about 2 hours. When the granita has the texture of soft snow, move to a container and store in the freezer. Fluff and scrape with a fork before serving. Spoon granita into chilled glasses. Serve immediately.

Pear Pomegranate Salad with Orange Vinaigrette
Dressing
1/4 cup extra virgin olive oil
2 tablespoons orange juice
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly grated orange peel
pinch cinnamon

Salad
8 cups mixed greens
1 ripe, firm pear, cored and sliced thin
1 cup pecans, toasted
1 cup pomegranate seeds (arils)

To make the dressing, place all ingredients into a glass jar and shake well. Toss all salad ingredients together in a large bowl. Pour dressing over and toss again. Serve immediately.

Cranberry Salsa Dip with Cream Cheese
(Adapted from www.whatscooking.net)

1 ½ cups fresh cranberries, rinsed and drained
2 T minced green onions
1 small jalapeno chili peppers cored, seeded and minced
1/4 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
1 tablespoons finely-grated fresh ginger
1 tablespoon lime juice
1 (8-ounce) package low-fat cream cheese

Rinse and drain cranberries. Place in a food processor; pulse until finely chopped but not mushy.
Mix cranberries with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Serve with crackers.

Cranberry Chutney
1 (12-oz) bag fresh or frozen cranberries
1 (6-oz) jar prepared horseradish, including juice, or 1/4 cup firmly packed finely grated peeled fresh horseradish
1 cup golden raisins
2/3 cup sugar
1/3 cup water

Bring cranberries, horseradish, raisins, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved. Simmer, uncovered, stirring and mashing berries frequently with spoon, until berries break down, 5 to 10 minutes.
Serve sauce warm or at room temperature. Makes about 2 cups

Hot Chocolate
(Adapted from Cooking Light)

8 cups 2% reduced-fat milk
3/4 cup packed dark brown sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
3 ounces semisweet chocolate, finely chopped

Combine milk, brown sugar, cocoa, vanilla, nutmeg, and semisweet chocolate in a large saucepan over medium-low heat. Cook 25 minutes or until chocolate melts and mixture is smooth, stirring occasionally.
12 servings (serving size: 3/4 cup hot chocolate)

Glühwein: Hot Spiced Wine
1 bottle of dry red wine
1 orange sliced into halves
20 whole cloves
2 cinnamon sticks
6 Tbsp. sugar
Nutmeg

Zest one of the orange halves and set aside the orange zest. Take the other half of the orange and pierce the rind with all 20 clove pieces. Combine wine orange zest, orange half with cloves, cinnamon sticks, and sugar in a large, heavy bottom saucepan. Heat over low heat until mixture becomes hot, Do NOT boil. Pour into cups or mugs and dust with nutmeg for aroma and extra flavor.