Nov 19, 2013
Post By: Children's Health
Even if your kids don’t have food allergies, it’s likely that this holiday season you’ll be cooking for one of your kids’ cousins or friends who is allergic to one of the top eight food-allergy triggers (milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat).
This week we’re sharing recipes for an entire food-allergy-friendly holiday meal. Enjoy!
(recipe courtesy of Whole Foods Market)
6 cups fresh cranberries, rinsed and drained
1/2 cup orange juice, more if needed
1 (16 ounce) package frozen blueberries
1 (12 ounce) package frozen raspberries Zest of
1 1/2 cups agave nectar or honey
1 cup sugar, or to taste
1) Place cranberries in a large saucepan.
2) Add orange juice and cook over medium heat for 7 to 10 minutes or until cranberries start to pop.
3) Add blueberries, raspberries, orange zest, nectar and sugar. You may need to add a little more orange juice at this time if mixture is not slightly wet. 4) Cook an additional 10 minutes, mashing cranberries if desired with a potato masher. Let mixture cool before serving.
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