Recipes
SAUCES, DIPS
APPLE-CRANBERRY SAUCE
6 ounces fresh or frozen cranberries (1/2 package)
4 large apples, cored, peeled and diced into chunks
1/2 C water
1 C sugar (adjust depending on tartness of apples)
Place all ingredients in a sauce pot and bring to a boil. Simmer until apple
chunks are just tender. Sauce will thicken and color will blend as it cools.
Makes 6 servings.
Recipe provided by Crist Brothers Orchards Inc.
Nutritional analysis per serving: Calories, 212; Fat, 0 g; Cholesterol,
0 mg; Fiber, 3 g;
Sodium, 1 mg; Percent calories from fat, 2%.
ORANGE-YOGURT DIP FOR FRESH FRUIT
1 carton (8 ounces) lowfat plain yogurt
2 Tbs honey
grated peel of 1/2 orange
2 oranges, peeled, segmented
1 medium apple, unpeeled, sliced*
1 medium banana, peeled, cut into chunks
In small bowl, combine yogurt, honey and orange peel. Serve as a dip with
oranges, apple and banana. Makes 4 servings (2 ounces dip each).
*Sprinkle cut apple and banana with a small amount of orange or lemon juice
to prevent fruit from darkening.
Recipe provided by Sunkist Growers, Inc.
Nutrient analysis per serving: Calories, 148; fat, 1 g; cholesterol, 4 mg;
fiber, 3 g; sodium 44 mg; Percent calories from fat, 8%.
SUNSHINE FRUIT SAUCE
6 C peeled and sliced apples and/or pears
1 1/2 C prune juice
1 C (about 6 ounces) pitted prunes
1 to 2 Tbs brown sugar
2 tsp grated orange peel or 2 tsp vanilla or 1 tsp anise seeds
4 orange slices, halved
In 3-quart saucepan combine apples, pears and prune juice. Bring to boil;
reduce heat and simmer about 30 minutes until fruit is tender, stirring
occasionally. Stir in prunes and sugar. Simmer about 10 minutes until prunes
are plumped. Stir in orange peel. Cool to room temperature. Pour into bowl,
mix in orange slices and cover and refrigerate up to 2 weeks. Use as a topping
for cereal, pancakes, waffles, french toast, or as a relish with poultry,
beef and pork dishes. Makes 8 servings.
Recipe provided by the California Prune Board.
Nutritional analysis per serving: Calories, 143; Fat, 0 g; Cholesterol,
0 mg; Fiber, 3 g;
Sodium, 4 mg; percent calories from fat, 2%.