Sun-Reduced Cherry Compote

This is a very simple recipe which is a good way to prepare a fresh cherry sauce for a cheesecake! I was preparing my apricot and plum jams in a similar fashion, when I met a lady in the Vancouver farmers market who told me of her cherry sauce recipe, which is basically the same and confirmed my notion that this is a good way to make a jam that keeps as much of the vitamins and other phyto-nutrients in the fruit as intact as possible (for being a cooked item that is). The lady from the market said she usually adds corn-flour in to thicken the juices, but since we are not eating grains at the moment, and corn-flour is not to be trusted these days, I find this method really perfect. I am just sorry I didn’t post this recipe earlier when there were cherries in season.

This is a very simple recipe:

Pit 1 kg fresh dark cherries, drizzle with 3 T raw honey and allow to stand overnight.

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Cranberry and Date Chutney

Now here is a great alternative for cranberry sauce for Thanksgiving, especially if you like the flavors of Asia this is modeled on Sally Fallon's raisin chutney recipe in Nourishing Traditions. 1 lb (500g) fresh dates (pitted) 1 lb (500g) fresh cranberries 1 t red chili flakes 1/2 head garlic, crushed 2 T coriander seeds 1 T cumin seeds 1…

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Walnut Sauce

½ c shelled walnuts 1 clove garlic ½ c vinegar ½ c chopped green onions 2 T chopped parsley pinch cayenne salt Method: Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley. Serve with fish, poultry or vegetables.

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Sour Cream Sauce

Smetana Sauce (sour cream) ½ c sour cream (smetana) 2 T butter 1 T flour ½ c beef or veg stock salt Method: Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes. Sauce may be served with meats, vegetables or fish.

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Newburg Sauce

According to Linda Stradley's post on her site What's Cooking America, Newburg Sauce was created at the Delmonico Restaurant in New York City by their French chef, M. Pascal. The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. They had a falling out and the name was changed to Newburg. 2T butter, melted…

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Minty Raw Honey Sauce

Makes about 1 cup

Use a small pot with a tight fitting lid.

  • Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes)
  • Stir in as much fresh chopped mint as it can take

Method
If you store whole mint leaves in the freezer, chopping is unnecessary. Crumble the leaves while they are still hard frozen and add to honey.

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