Cranberry Drizzle

Cranberry Drizzle

Drizzle the cheesecake with this bright and flavorful syrup made so easily with just a few ingredients. You can change up the flavor by using pomegranate or cherry juice, or by combining juices to your liking. The syrup can be made well ahead and used with so many things such as pancakes, waffles, ice cream and more.
Makes about 1/2 cup (125 mL)

Ingredients:
2 cups (250 mL) cranberry juice

1/2 cup (125 mL) sugar

2 tbsp (30 mL) light corn syrup

Pomegranate seeds for garnish

Directions:

Combine cranberry juice, sugar and light corn syrup in a medium saucepan and bring to a simmer. Continue simmering until the mixture is thickened and reduced to a generous 1/2 cup (125 mL). The syrup will measure between 240° to 245°F (116° to 118°C) on an instant-read thermometer. Cool completely. The syrup can be prepared a week ahead, covered and stored in the fridge. Bring to room temperature before drizzling on the cake. Garnish each serving with pomegranate seeds.

Maple Roasted Carrot And Dried Cranberry Arugula Salad

MAPLE ROASTED CARROT AND DRIED CRANBERRY ARUGULA SALAD

2 lbs. slender carrots
7 T. extra-virgin olive oil, divided use
Flaky salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges) 
3 T. sherry wine vinegar
2 garlic cloves, minced
6 oz. baby arugula
6 oz. goat cheese, coarsely crumbled

Serves 4 to 6.

1. Preheat the oven to 425 degrees. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long--they will shrink when they roast.

2. Place carrots in a medium bowl with 1/4 cup olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Toss well and transfer to two parchment-lined baking sheets. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

4. Dressing
 In a small bowl, 
combine  
3 tablespoons vinegar
2 garlic cloves  
1/2 tsp. salt. 
Whisk in 3 tablespoons of olive oil. 
Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, and the vinaigrette. Toss well and season with salt and pepper to taste.

Phillis Carey’s Recipe of the Week 3/3/18 -- page 1