Cranberry Mors

 

Cranberry Mors

Makes about 1 quart (940 ml)
2 cups (224 grams) cranberries
5 cups (1175 milliliters) water
1/3 cup (113 grams) honey, or more to taste
Juice of 1/2 lemon (about 1 tablespoon, or 15 milliliters)
Rinse and pick over the cranberries, discarding any stems or leaves.
Combine the cranberries and water in a large saucepan. Bring to a boil and cook until the cranberries burst. Remove from the heat.
Using a potato masher or the back of a large wooden spoon, thoroughly mash the cranberries in the pot. Return the pot to a boil and boil for 5 minutes. Remove from the heat. Stir in the honey and lemon juice.
Cover and let cool to room temperature. Strain through a fine-mesh strainer into a container; discard the pulp, or better yet, reserve it for another use.

Crunchy kenyan Slaw with Ginger-Tahini Dressing

 

Crunchy kenyan Slaw with Ginger-Tahini Dressing

Serves 4

For the Ginger-Tahini Dressing:
3 scallions, white and light green parts only, minced
1/4 cup low sodium tamari or soy sauce
1/4 cup water
2 tablespoons tahini
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon pure maple syrup
1 1/2 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes
For the salad:
2 cups shredded red cabbage
1/2 cup shredded napa cabbage
2 carrots, coarsely grated
1 medium-sized beet, coarsely grated
1 cup cilantro, finely chopped
1 jalapeño pepper, seeded and cut into thin slivers
1 cup cooked, shelled edamame
1/2 cup peanuts
1/2 cup raisins
2 tablespoons sesame seeds
Prepare the dressing by whisking all of the ingredients together until smooth and well-combined. This works best with an immersion blender but a hand whisk is fine too. Taste the dressing and adjust seasonings if needed.
Place the red cabbage, Napa cabbage, carrots, beets, edemame, cilantro and jalapeño in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.