Tasty Tuesday: Cranberry Fruit Dip

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-sixth participating post!

Mom told JJ and I that Fall officially began a little more than a week ago.  Here in the tropics, Fall and Spring do not stand out, weather wise.  To emphasize the change of seasons, residents:

• Accessorize the outside/inside of their homes with pumpkins, small gourds, and
• Indian corn trucked in from up North, (Mom bought our pumpkin on Sunday.)
• Incorporate winter squashes, cranberries, apples, pears, persimmons and pomegranates into our weekly shopping list
• Locate their slightly longer sleeved items! (In case they need them sometime in December, right before winter officially begins!)
• Speak wistfully (VBP – vocab builder project) about fall foliage from when many of them lived up North.

Mom thought a nice fall inspired dip might get us further in the mood.  I enjoyed the yogurt part so much, Little Miss Too Late to the Container got shut out!

Cranberry Fruit Dip

• 1 cup vanilla nonfat yogurt
• ½ cup dried cranberries
• 1 tbs. fresh orange zest
• ¼ tsp. ground nutmeg
• ¼ tsp. ground ginger
• ¼ cup pomegranate juice

In a saucepan, heat pomegranate juice, cranberries and orange zest. Bring to a boil and cook until cranberries are soft. Remove from heat and place mixture in a food processor until cranberry mixture is finely chopped. Let cool. In a small bowl, combine yogurt, cranberry sauce and spices. Cover and chill. Serve with assorted fruits for dipping.

Another great any excuse for yogurt day.

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