{ Cranberry-Apple Chutney }

2 c fresh cranberries
1 med apple, peeled and cut into 14" cubes (about 1 c)
1/3 c brown sugar
1/4 c orange juice
3 Tbsp cider vinegar
1/2 tsp kosher salt
1/4 tsp grated fresh ginger or 1/8 tsp ground ginger
1/4 tsp freshly grated lime zest
1/8 tsp ground cinnamon

BOIL all ingredients in 2-quart saucepan over medium heat. Reduce heat and simmer vigorously 15 minutes, until thickened. Let cool and refrigerate. Pair with roast turkey or baked ham or use instead of mustard or mayonnaise on sandwiches.

Serves 6

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Stuffed Pork Roast }

3/4 c Cranberry-Apple Chutney
2 1/2 lb boneless, center-cut pork loin, butterflied* and trimmed of fat
2 oz blue cheese crumbles
1 tsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

1. PREHEAT oven to 350°F.

2. SPREAD chutney on loin (lay flat, cut-side up), leaving 1/2" border. Top with cheese. Roll back into shape and tie at 1" intervals with twine.

3. RUB meat with oil and sprinkle with salt and pepper. Place on rack in roasting pan and roast 1 hour and 15 minutes or until internal temperature registers 155°F. Let sit 10 minutes before slicing.

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Berry & Yogurt Crepes }

1 c all-purpose flour
1 Tbsp sugar
1/2 tsp kosher salt
2 lg eggs
11/2 c 1% milk
2 Tbsp butter, melted
1/4 tsp + 1/2 tsp vanilla extract, divided
1 c low-fat Greek-style yogurt (we used Fage 2%)
2 Tbsp honey
1 c + 2 Tbsp Cranberry-Apple Chutney

1. MIX flour, sugar, and salt in large bowl. Place eggs, milk, butter, and 1/4 teaspoon of the vanilla extract in blender. Add flour mixture and blend until it reaches the consistency of cream. Allow batter to stand at room temperature 15 minutes.

2. WHISK yogurt, honey, and remaining 1/2 teaspoon vanilla extract in small bowl.

3. COAT 7" to 8" nonstick skillet with cooking spray and heat over medium-high heat. Pulse blender a few times to stir batter. Pour a scant 1/4 cup of the batter into center of hot pan and swirl. When just set and bubbling all over, 40 to 60 seconds, flip with spatula and cook 20 to 30 seconds longer. Remove to plate and repeat to create 12 crepes.

4. SPREAD each crepe with 1 1/2 tablespoons of yogurt mixture (leaving 1/2" border) and spoon 1 1/2 tablespoons of chutney down centers. Roll from bottom up. Place 2 crepes on each of 6 plates.

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe