Broccoli Cranberry Salad

Broccoli Cranberry Salad | Sarafina's Kitchen

  • 24oz fresh chopped broccoli 
  • 1/3 c dried cranberries 
  • 1/4 cup finely chopped red onion
  • 1/2 cup salted and roasted pepitas (pumpkin seeds)
  • Dressing:
  • 1/3 cup light mayonnaise 
  • 3 T Greek yogurt
  • 1 T champagne vinegar 
  • 1 T honey
  • Salt and pepper, to taste
  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

Serves 8. 

Holiday Party Pops

from FamilyFun Magazine, December/January 2014

Image

Party Pops pictured on top of platter

  • 8 ounces cream cheese, softened
  • 3/4 cup (about 3 ounces) crumbled blue cheese
  • 3/4 cup dried cranberries, finely chopped
  • 1/2 cup pecans
  • Pretzel sticks
  1. Line a baking sheet with parchment or waxed paper. Use a spatula to stir together the cream cheese, blue cheese, and cranberries in a medium bowl. If needed, break up larger chunks of blue cheese so that the mixture is smooth.
  2. Use your hands to roll the mixture into heaping teaspoon-size balls and place them on the baking sheet. Tip: Dampen your hands with water to keep the mixture from sticking to them. Cover the cheese balls with plastic wrap and chill them in the refrigerator for two hours (this step can be done one day ahead).
  3. While the cheese balls are chilling, toast the pecans. Heat the oven to 350 degrees. Spread the nuts on a baking sheet and bake until they’re slightly browned and fragrant, about 8 minutes. Let them cool completely, then finely chop them. (A food chopper allows kids to complete this step.) Transfer the nuts to a sheet of parchment paper or a medium bowl.
  4. Roll each ball in the pecans and insert a pretzel stick. Keep the balls chilled until ready to serve.

Homemade Cranberry Sauce

adapted from The Pioneer Woman Cooks: A Year of Holidays

Cranberry Collage

  • One 12-ounce bag fresh cranberries
  • 2 large oranges
  • 1 cup pure maple syrup
  • 1/4 cup brandy (my addition)

Rinse the cranberries under cold water. Zest the oranges. Add the cranberries and zest to a medium saucepan. Squeeze the juice from both oranges into the saucepan. Add the maple syrup and brandy and stir it all together. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, until it’s nice and thick. If the sauce still seems a little thin, just simmer longer until it’s the right consistency.

Transfer the sauce to a dish and cover with plastic wrap. Refrigerate for at least 2 hours. Can be made up to 2 days in advance. Store in the fridge.

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