CELEBRATE FRUITS!

Tu BiShvat is the celebration of fruit, specifically those hailing from the land of Israel. These recipes show unique ways to showcase and incorporate fruity flavors into a meal. Make sure to check out this month’s chef’s tip so you can learn how to make easy homemade jam!

POMEGRANATE SANGRIA 

Sangria is a traditional Spanish drink similar to punch. Made with wine, fresh fruit, and flavored liquor, it’s one of the easiest cocktails to prepare. The best part is that it is versatile and can be made with any of your favorite fruits!

1 bottle semi- sweet red wine

1 cup pomegranate juice 

1/3 cup orange liquor 

1 green apple, thinly sliced 

1 orange, thinly sliced

2 cinnamon sticks (optional)

1/4 cup pomegranate seeds 

Ice for serving 

Combine all ingredients together. Allow to cool in the fridge for at least one hour, up to overnight. Serve over ice.

RASPBERRY VINAIGRETTE

Ditch the bottled stuff for this homemade seven-ingredient raspberry vinaigrette! My favorite way to eat this is served over baby spinach and chopped walnuts.

1/4 cup raspberry preserves
1/4 cup white wine vinegar
2 tsp. lemon juice 
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
2 tbs. olive oil

Whisk all the ingredients together until smooth. This recipe will yield about 3/4 cup of dressing.

CHEF’S TIP

How to easily turn fresh fruit into preserves: 

Homemade jam is much easier to make than you’d expect. The best part is that if you don’t have fresh seasonal fruit, frozen fruit will work just as well!

Step 1: Choose a high pectin fruit such as berries, apples, pears, or oranges.

Step 2: In a heavy-duty pot, cook 4 cups of cup of fruit with 2 1/2 cups of sugar and juice from 1 lemon. Cook over medium heat for 15 to 20 minutes until it comes to a boil. 

Step 3: Use a blender or potato masher to create the consistency you desire. Store the jam in an air- tight jar in the refrigerator for up to 3 weeks.