Apple Cranberry Relish

(recipe from Saveur magazine)

1/8 cup olive oil
6 cloves garlic, minced
1/2 medium yellow onion, thinly sliced
2 cups fresh or frozen and defrosted cranberries
1 sweet apple, cored, peeled, and roughly chopped
1 1/4 cups unsweetened apple juice
Kosher salt and freshly ground black pepper, to taste

Heat oil in a large saucepan over medium heat.  Cook garlic and onion until soft, 6-8 minutes.  Add cranberries and apples; cook until cranberries burst and apples are tender, about 15 minutes.  Add apple juice, salt, and pepper; bring to a boil.  Reduce heat to simmer; cook, stirring occasionally, until mixture is slightly dry, about 45 minutes.  Let cool slightly and transfer to a food processor; pulse until coarsely ground.  Serve cold or at room temperature.

Coconut Snowballs

(recipe from the Bread and Chocolate blog)

1 3/4 cups unsweetened shredded coconut
2 tsp. coconut oil
1/4 cup cashews
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt

Pulse 1 cup of shredded coconut and coconut oil in a food processor, scraping down the sides, until well combined.  Add the cashews, maple syrup, vanilla, cinnamon, and salt.  Add 1/2 cup shredded coconut.  Pulse again.  Roll into 1-inch balls and coat in the remaining coconut.

Refrigerate for an hour, then serve.

Sweetness and Light Sugarplums

(recipe from PETA)

12 dried Medjool dates, pitted
8 dried apricots
1/2 tsp. cardamom seeds (I used ground cardamom)
1/2 tsp. anise seeds
1 1/2 cups walnuts
1/4 cup ground cinnamon or unsweetened cocoa powder

Place the dates and apricots in a food processor and pulse until the mixture just starts to come together.

Add the cardamom seeds, anise seeds, and walnuts and pulse again until just combined.  Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.

Pour the cinnamon or cocoa into a shallow bowl.  Form the date mixture into balls the size of walnuts and roll in the cinnamon or cocoa until completely coated.

Makes about 2 dozen sugarplums and keeps for 1 week in the refrigerator.

Fruitcake Bars

(recipe from David Lebovitz)

6 Tbsp. flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
6 Tbsp. packed, light or dark brown sugar
2 cups walnuts, almonds, or pecans, toasted and coarsely chopped
1 1/2 cups dates, pitted and coarsely chopped*
1 cup dried apricot halves, coarsely chopped*
1 large egg
1/2 tsp. vanilla extract

*Use any combination of dried fruits that strikes your fancy.  The dates really do make the recipe, but I've tossed in a scoop of dried sour cherries or cranberries, or candied ginger as well, with great results.  Just stick with the total quantities listed above.

Line an 8-inch square pan across the bottom and up the sides with two sheets of aluminum foil, making a big criss-cross with the sides overhanging.

Preheat the oven to 325F and position the rack in the center of the oven.

In a large bowl, toss together the flour, baking powder, baking soda, and salt.  Add the brown sugar, walnuts, dates, and apricots.  Use your fingers to mix the fruit, and separate any pieces sticking together.

Beat the egg and vanilla in a small bowl, then mix it with the fruit and nut mixture until everything's coated with the batter.  Spread the mixture in the baking pan and press gently to even it out.

Bake for 35-40 minutes until the top of the bars are golden brown and has pulled away just-slightly from the sides of the pan.  Cool the bars in the pan, then lift out.

To cut the cooled bars, use a heavy sharp knife, such as a bread knife, for ensuring neat, clean slices.

Storage: The bars can be stored in an airtight container at room temperature for up to a week.

(I used 1 cup dates, 1 cup apricots, and 1/2 cup dried cranberries for my fruit combination.  For nuts, half walnuts, half pecans.  I also used coconut sugar instead of the brown sugar.  These bars are so good!  Not too sweet, like a little energy nugget.)

Dried Cranberry, Apricot, and Fig Stuffing

(recipe from Bon Appetit magazine)

1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 lb. Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh marjoram
1 cup (or more) vegetable broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
6 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
6 cups (generous) 1-inch cubes day-old cornbread
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. coarsely ground black pepper

Melt butter in heavy large skillet over medium heat.  Add onions and celery.  Saute until tender, about 12 minutes.  Add apples and all herbs.  Saute until apples just begin to soften, about 3 minutes.  (DO AHEAD: Can be made 1 day ahead.  Transfer to medium bowl, cover, and chill.)

Mix 1 cup broth and dried fruit in bowl.  Let soak at least 1 hour and up to 3 hours.

Preheat oven to 350F.  Divide bread between 2 rimmed baking sheets.  Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.  Transfer to a very large bowl and cool.

Butter a 13x9x2-inch baking dish.  Stir vegetable mixture into bread.  Whisk eggs, salt, and pepper in a small bowl to blend; whisk in broth and dried fruit mixture.  Add egg misture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.  Transfer stuffing to prepared baking dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.  Let stand 10 minutes before serving.

(I made this for Thanksgiving dinner 2017 in Vermont with Sage and her parents.  It was tasty, and a big hit!  You can make it using regular bread for all 12 cups, but the cornbread adds a bit of character.)