Cranberry Sauce

Cranberry sauce is a condiment or relish made from cranberries, sugar, and other ingredients such as orange juice, zest, cinnamon, and ginger. It is most commonly served with turkey and other poultry dishes. It is usually eaten at Thanksgiving and Christmas dinners in North America. Cranberry sauce can also be used as a topping for desserts such as ice cream, or as a spread for sandwiches.

Ingredients

• Cranberries
• Sugar
• Orange juice
• Orange zest
• Cinnamon
• Ginger

Procedure

• In a medium saucepan, combine cranberries, sugar, and orange juice.
• Bring the mixture to a boil and reduce heat to a simmer.
• Stir in the orange zest, cinnamon, and ginger.
• Simmer for 10-15 minutes, stirring occasionally, until the cranberries have softened and the sauce has thickened.
• Remove from heat and let cool to room temperature.
• Serve warm or cold.

Classic Mango Mochi

Classic mango mochi is a traditional Japanese dessert made with mochi (sweet rice cakes), fresh mango, and a sweet syrup. The mochi is usually filled with a paste made of sweetened, mashed mango, and then wrapped in a thin layer of mochi dough. The mochi is then steamed and served with a sweet syrup. It is a popular snack in Japan, and can be found in many Japanese restaurants and grocery stores.

Ingredients

• 2 cups mochiko (sweet rice flour)
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 cups water
• 1 cup mashed mango
• 1/4 cup honey
• 2 tablespoons butter
• 1/4 cup toasted sesame seeds (optional)
• 1/4 cup shredded coconut (optional)

Procedure

• In a large bowl, whisk together the mochiko, sugar, cornstarch, and salt.
• In a medium saucepan, bring the water to a boil over medium-high heat. Slowly add the mochiko mixture, stirring constantly until the mixture thickens and the mochi is cooked through, about 5 minutes.
• Remove from the heat and stir in the mashed mango and honey.
• Grease a 9×13-inch baking dish with the butter. Pour the mochi mixture into the dish and spread it evenly. Sprinkle with the sesame seeds and coconut, if desired.
• Let the mochi cool completely before cutting into small squares and serving. Enjoy!

Tips

• Make sure to use very ripe mangoes for the best flavor.
• If you don’t have mochiko, you can use glutinous rice flour.
• Be sure to stir the mochi constantly while it’s cooking to prevent it from sticking to the bottom of the pan.
• You can add other flavorings to the mochi, such as matcha powder or crushed peanuts.

Watermelon Summer Salad

Watermelon summer salad is a refreshing and light dish that is perfect for hot summer days. It typically consists of cubed watermelon, feta cheese, fresh basil, and a light vinaigrette or lemon juice. The feta cheese and basil give the salad a salty and herby flavor, while the sweet watermelon balances it out. This salad is great for outdoor cookouts, potlucks, or light summer lunches.

Ingredients

• 2 cups cubed seedless watermelon
• 1/4 cup feta cheese
• 1/4 cup fresh basil, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste

Procedure

• In a large bowl, combine the cubed watermelon and feta cheese.
• Add the fresh basil and gently stir to combine.
• In a small bowl, whisk together the olive oil and lemon juice.
• Pour the dressing over the salad and gently mix to combine.
• Season with salt and pepper, to taste.
• Serve immediately. Enjoy!

Tips

• Make sure to use seedless watermelon for this salad, as the seeds can be unpleasant.
• Use fresh basil for the best flavor.
• For an extra burst of flavor, try adding a few chopped mint leaves to the salad.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.