|12 ounces||fresh cranberries|
|2/3 cups||goji berries|
|1/4 cup||chopped dried apricots|
|1||medium shallot, chopped|
|1 cup||apple cider|
|2 tbsp||maple syrup|
|1 1/2 tbsp||fresh grated ginger|
|1 tsp||ground cinnamon|
|pinch cayenne pepper|
|1/3 cup||chopped walnuts|
|zest of one orange|
Makes about 3 1/2 cups
Combine cranberries, goji berries, apricots and shallots in a saucepan. Add cider and enough water to cover. Bring to a boil, then turn down to a simmer. Cook for 15 minutes, or until the goji berries are soft and plump, and the cranberries pop. Stir in sugar, maple syrup, spices and salt. Cook 5 minutes longer. Adjust seasonings, remove from heat, and stir in walnuts and orange zest. Cool to room temperature. Store in a covered container in the refrigerator for up to 2 weeks.
Per serving (2 Tbsp/34g-wt.): 50 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 12g total carbohydrate (1g dietary fiber, 10g sugar), 0g protein
Goji berries (pronounced go-jee) are one of the latest super-food to hit store shelves. With health claims ranging from boosting metabolism, preventing cancer to increasing libido, you can't help wonder if there's anything this little berry can't do. While goji berries have been grown in China for centuries, the research supporting its many health claims is still in its infancy. This month's featured food examines the hype, and sorts fact from fiction when it comes to all thing goji.
Start one of Leslie's Nutrition/Weight Loss Programs today!