1 pound fresh cranberries
1 fresh pineapple
1/2 cup agave
2 TBL honey
Cut pineapple into large cubes, and quarter lemon.
Add cranberries and pineapple an to food processor and pulse until the consistency of relish.
Warm honey until it pours easily.
Fold agave and honey into relish, cover and chill for 1 hour.
Can be stored in glass in the fridge as well.
1 small ripe pineapple
1/2 cup minced scallions
3 tablespoons chopped fresh cilantro
1 fresh lime
1-2 minced fresh Serrano pepper
1/4 teaspoon salt
Freshly ground pepper to taste
Finely dice the pineapple and mango and place in a medium bowl.
Add scallions, cilantro, lime juice, and Serrano.
Toss to mix.
Season with salt and pepper.
Serve or cover and refrigerate for about 1 hour to allow flavors to blend.
4 pouches Knox unflavored gelatin
3 cups boiling fruit juice
1 cup cold fruit juice
2 tsp honey
Sprinkle unflavoured gelatine over 1 cup (250 mL) cold fruit juice; let stand 1 minute.
Add 3 cups (750 mL) fruit juice, heated to boiling and stir until gelatin is completely dissolved, about 5 minutes.
Sweeten to taste, then chill.
As it sets, add fresh seasonal fruit to the top
Serve and enjoy!
2 Apples – cored and diced
2 Kiwis, peeled and diced
One pound of Strawberries, chopped
8 oz. chopped Raspberries
1 Tbls honey
3 Tbls organic fruit preserves
In a large bowl, mix diced kiwis, diced apples, strawberries, raspberries, white sugar, fruit preserves and brown sugar.
Cover and cool in the refrigerator at least 15 minutes.