Ginger Cranberry Sauce

3 cups Fresh Cranberries

3 tablespoon Fresh Ginger, grated

1 medium Orange, zest and juice

1/2 cup Brown Sugar

Pinch of Salt

In a medium pan, add cranberries, ginger, zest and juice of an orange, sugar, and salt.  Stir to blend.  Over medium heat, cook the cranberries for about 12-15 minutes, until cranberries burst.

Cool and Serve.

*Add 1/3 cup Agave Nectar instead of Brown Sugar.

Can be made two days in advance.  Saves you time on a busy day...

Chicken Tenders with Citrus-Mustard Sauce

One pound Chicken Tenders

1 tablespoon Cumin

1 tablespoon Curry Powder

Salt, Pepper to taste

2 tablespoons Vegetable Oil

2 Garlic cloves, chopped

1 tablespoon Butter

1 cup Orange Juice

2 tablespoons Dijon Mustard

1 Grapefruit

1/4 teaspoon Chili Flakes

2 tablespoons Italian Parsley, chopped

Salt, Pepper to taste

Preheat a skillet to medium-high heat, and add vegetable oil.  Season chicken with cumin, curry, salt, and pepper.  Fry chicken tenders for about 5 minutes, flipping once.  Move over to a plate.

Turn the heat down to medium. In the same skillet, add garlic, butter, orange juice, and mustard. Whisk it together and cook for 3-4 minutes.  Meanwhile, segment the grapefruit.  Add the grapefruit segments to the sauce. Season with chili flakes, salt, and fresh ground pepper.  Add the chicken back to the skillet and cook for another 8 minutes, flipping once.  To finish off the sauce add chopped parsley.

Serves 3-4

*Serve chicken with rise, risotto, or couscous...

Citrus Soda

One part Vodka

1/2 part St-Germain

2 slices Orange

1 slice Grapefruit

Splash of Agave

Soda Water

In a cocktail shaker, muddle oranges and grapefruit with ice.  Add vodka, St-Germain, and dash of agave. Shake very well. Pour into a glass and top with soda water. Garnish with a slice of orange.

*I like to use WebFoot Vodka by 4 Spirits Distillery.