When you’re pressed for time, nothing beats recipes that are effortless and crowd pleasers. That’s why I’m sharing these two recipes with you! The blackberry hot toddy is the perfect treat to warm guests coming in from the cold. They won’t even believe the drink is less than 200 calories and loaded with antioxidants. My chutney makes the perfect gift or side dish. It complements pork, ham, chicken or even a sandwich. Loaded with cold-fighting vitamin C and fat-free, what could be a better treat? If you want to see how to make each recipe, just [lightbox href=”http://youtu.be/IB4Of9vytpQ”]Click Here[/lightbox]. Otherwise, get cookin’, and let me know what you think!
BLACKBERRY HOT TODDY
Makes 1 Serving
1/2 pkg. Driscoll’s Blackberries (6 oz.)
2 oz. rum
1 tsp. sugar
1/2 tsp. vanilla
1 each wedge
1 pinch brown sugar
1 cinnamon stick
5 oz. brewed hot tea
- Smash blackberries with back of spoon through sieve and capture juice in small bowl.
- Add rum, sugar, vanilla and juice from lemon wedge to blackberry mixture and stir until sugar is dissolved.
- Prepare mug by running lemon wedge along rim of glass and dip mug in brown sugar.
- Pour blackberry mixture into prepared glass. Top with hot tea.
- Stir with cinnamon stick and serve immediately.
TINA’S APRICOT SPICED CHUTNEY
Makes 3 ½ cups
40 calories per Tablespoon
2 T canola oil
1 c finely chopped white onion
1 ½ t mustard seeds
½ t crushed red pepper
1 ½ c apple juice
½ c dried currants
1/3 c raspberry vinegar
2 T dried cranberries, finely chopped
3 T agave nectar
½ t ground allspice
16 oz. dried apricots, finely chopped
Heat oil in a saucepan over medium heat. Add onion to pan and cook 5 minutes or until tender (Do not brown onions.), stirring frequently.
- Add the mustard seeds and pepper; cook 1 more minute.
- Stir in the juice and remaining ingredients and bring to a boil.
- Cover and reduce heat, simmering 15 – 18 more minutes, or until the liquid is almost evaporated.
- Serve warm or chilled.