Tasty and Easy Recipes

Ingredients:
2 (12-ounce) packages fresh cranberries
2 cups white sugar
1-1/4 cups fresh orange juice
1 cup fresh lemon juice

Method:
In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice.
Pour in 8″-9″ square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.

Ingredients:
1/2 cup (125ml) 35% whipping cream
1 tsp. (5ml) orange rind, finely grated
1/3 pound (~250g) bar bittersweet rich dark chocolate, finely chopped
1/4 cup (50ml) 100% pure orange juice

Method:
Light candle under fondue pot to preheat.
In saucepan, heat whipping cream and orange rind over medium-high heat just until cream comes to a boil.
Reduce heat to low. Add chocolate to saucepan; whisk until chocolate is melted. Whisk in orange juice.
Pour chocolate mixture into fondue pot. Serve with assorted fruit such as chunks of pear, apple, banana, or orange sections.

Ingredients:
12 oz. non-dairy whipped topping
1 15-to-20-oz. can crushed pineapple, drained
1 10-oz. bag mini-marshmallows
1 20-oz. can cherry or blueberry pie filling
1 cup crushed pecans

Method:
Simply mix all together in a large bowl. Place in large glass dessert serving bowl or a gelatin mold and chill well. If mini-marshmallows are not available, snip regular size into 4 pieces.
If pie fillings are not available, fresh or frozen fruit can be simmered and thickened with a bit of potato starch mixed into some water. Tapioca can also be used to thicken fruit if canned filling is not available.