Cranberry Sauce and Coconut Flakes on Yogurt

 

It’s not dinner, but anyway.. I still had leftover cranberry walnut sauce that I made for Thanksgiving, and a colleague (Janet) suggested that I put them in yogurt, and that’s what I did… with leftover toasted sweet coconut flakes that I simply heated in the oven to brown. So this was my breakfast this morning…

Goat Cheese Salad with Cranberry Sauce & Caramelized Walnuts

This salad was an inspiration from staring at the bowl of leftover cranberry, cherry & walnut marmalade that I had made for the Tofurky. Because it was the sauce that had made this salad, I’m sharing the recipe for the sauce instead and you can let your creativity go wild with it. The recipe was borrowed from EatingWell.com. The orange zest really made the sauce smell and taste great! To make this salad even tastier, you can add caramelized onions as well.

Ingredients
3/4 cup sugar
1 cup water
1/2 cup port or other sweet red wine (I used Shiraz, not sure what is sweet red wine)
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 cup dried tart cherries
1 12-ounce package fresh or frozen cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon freshly grated orange zest

Method
1. Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan; bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.
2. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.