Dips & Sauces

Happy Holidays! From Peggy's Kitchen - Try this delicious cranberry chutney made with tart cranberries. It's just one way to spice up your spread this Thanksgiving.

3 cups fresh or frozen cranberries

1 1/2 cups peeled, finely diced pears

1 small onion, finely chopped

1 cup packed brown sugar

1/2 cup orange juice

1/2 cup cider vinegar

1/2 cup golden raisins

1 tablespoon grated orange rind

1 teaspoon ground ginger

In a large saucepan, combine all the ingredients and bring to a boil over medium heat. Simmer, uncovered, stirring occasionally, for 15-20 minutes or until mixture has thickened and fruit is tender. (This chutney can be used with your Thanksgiving dinner).

By Ashisha, Mothering Articles Editor

1 1/2 cups packed fresh basil, stems removed

1 large garlic clove

1/4 - 1/3 cup pine nuts

1/3 - 1/2 cup packed fresh chopped parsley

1/3 - 1/2 cup grated fresh parmesan cheese

1/4 cup olive oil

3-4 tbsp melted butter

salt to taste

Combine everything in a blender - start slowly and raise the speed. Will become a smooth, potent paste. Toss on hot, drained paste.

You can make large quantities and freeze in small portions. To defrost: set out to thaw or warm slowly in double broiler or pan.Remember, there's cheese in it and cheese sticks badly.

Dr. Cathy Carlson-Rink

2 cup cooked chickpeas (reserve water)

1/2 cup tahini (sesame paste)

1/3 cup freshly squeezed lemon juice

1Tbsp. each olive and flax oil

Salt, pepper and garlic to taste

Blend until smooth. Add chickpea water to desired consistency if needed.
Use as a dip for crackers, rice cakes and veggie sticks.