Multi-Fruit, Tropical, Cranberry Sauce with Fermented Option
This colorful cranberry sauce is loaded with delicious ingredients!
This colorful cranberry sauce is loaded with delicious ingredients!
This is naturally sweetened with real maple syrup!
Mint and Coconut Chocolate Sauce
Servings: 5
Preparation Time: 10 minutes
Ingredients:
Directions:
Blend all ingredients (if using fresh mint), and then add to saucepan.
If using mint extract, whisk together all ingredients in saucepan over medium heat. Stir and heat until the sauce thickens, about 7–8 minutes.
Serve over ice cream immediately. Store leftover sauce in the refrigerator.
Homemade Coconut Milk:
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Enjoy with fresh slices of crisp apples or as a topping for homemade ice cream.
Author’s Note – Enjoy as a dip for fresh fruit, drizzled over ice cream, etc.
Asian Pesto Sauce
Servings: 4 to 6
Preparation Time: under 10 minutes
Ingredients:
Directions:
Clean herbs and place in blender. Add remaining ingredients and puree. Adjust seasoning for spice, if needed.
This sauce is great as a dip for grilled meats or veggies or mixed with mayonnaise for a sandwich spread.
Cheryl from Carbondale, Illinois, won $50 for this recipe and photo! Submit yours here!
Try this easy dressing/sauce recipe using tahini, olive oil, and Coconut Cream Concentrate.
Author’s Note – Adding just a bit of oil to this recipe made it closer to the viscosity of Italian sauces using olive oil. I used Virgin Coconut Oil which lent to the sweetness of the fruits in this recipe without tasting “coco-nutty.”
Coconut, Cannellini Bean Sauce
Servings: 4
Preparation Time: 20 to 30 minutes
Directions:
Puree the cannellini beans with liquid in a food processor. Add in coconut oil, Coconut Cream Concentrate, garlic, and broth and pulse food processor several times to blend.
Transfer to a saucepan. Stir in parsley, salt, and pepper. Heat over medium heat until sauce thickens, 5 to 10 minutes. Serve over pasta or vegetables.
I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.
Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce—kind of like moussaka.
Recipe and photo submitted by Kelly, Pascoag, RI.
Author’s Note – This is great served over pancakes, waffles, crepes, or even ice cream.