Part of what lessens the blow of Christmas being a mere week away is knowing that it’s also the season for wonderful treats, like fresh cranberries and clementines. Did anyone else get a clementine in their stocking on Christmas morning? We did. Along with a single walnut. Which never got eaten. I suspect that we may each have gotten the same nut every year, to be honest.
Too much of a good thing
Amid the baking and choosing dishes to make for potlucks and holiday dinners, the inspiration to create delicious treats is compelling. But it would be foolish (and quite unhealthy) to fill the house with cookies and candies and homemade sweets and rich dishes. I’ve instead channelled the inspiration into a yummy parfait that would be as at home for breakfast as it is for dessert. Just sub in low-fat yogurt, and maybe add a sprinkling of nuts or a healthy granola.
The cranberry clementine sauce on it’s own is delicious, and would be a fine addition to the holiday dinner table, or next day turkey sandwiches. You can vary the spices. I’ve used cinnamon, but try star anise, cardamom or coriander. And while cranberries and clementines are a natural seasonal pairing, how about lime zest instead? Or adding pomegranate seeds or raspberries along with the cranberries? Just adjust the sweetness accordingly.
Cranberry Clementine Parfaits
How many this serves depends on the size of your dishes. But it should serve 6 comfortably.
Cranberry Clementine Sauce
2/3 cup white sugar
zest and juice of one clementine
1/3 cup water
1 cinnamon stick (or spice of choice)
3 cups fresh or frozen cranberries
In a saucepan over medium heat, melt the sugar with the zest, juice, water and cinnamon stick. When it begins to bubble, add the cranberries. Cook, stirring often, for about 5 minutes. The cranberries will first burst, and then the whole thing will eventually begin to thicken. Remove to a bowl and chill thoroughly.
1 cup whipping cream
2 tablespoons powdered sugar
1 cup Greek yogurt
2 teaspoons honey
4 teaspoons pure vanilla extract
In a large bowl, whip the cream until it thickens. Add the powdered sugar and whip to stiff peaks.
In a medium bowl, stir together the Greek yogurt, honey and vanilla. Fold it into the whipped cream.
When the cranberry sauce is chilled, layer it in serving glasses, parfait dishes or small mason jars, starting with the yogurt mixture. Chill until ready to serve.
This will be my last post until after Christmas, so I hope everyone has a wonderful holiday, and that the new year brings you all much peace, joy, adventure and the sharing of great food!
*** Want to join me on the journey? Pop over and like the My Edible Journey Facebook Page. Or click here to sign up for updates via Feedburner ***