Kale and Quinoa Bites with Spiced Cranberry Dipping Sauce
- Total time :
- 15 mins
- Prep Time :
- 5 mins
- Cook Time :
- 10 mins
2 cups (500 mL) frozen cranberries
1/2 cup (125 mL) granulated sugar
1 cinnamon stick
1/4 tsp (1 mL) each ground allspice and cloves
1 tsp (5 mL) sriracha hot sauce
1/4 tsp (1 mL) salt
2 pkg (235 g each) Yves Veggie Cuisine® Kale and Quinoa Bites
Flavoured with fragrant spices and sriracha hot sauce, this kicked-up cranberry sauce makes a great holiday dip for appetizers.
1. Combine cranberries, sugar, cinnamon, allspice, cloves and 3/4 cup (175 mL) water in small saucepan set over medium-high heat; bring to boil. Reduce heat to medium; simmer for 6 to 8 minutes or until cranberries are tender and mixture has thickened. Remove from heat and let cool completely.
2. Remove cinnamon stick. Transfer mixture to blender; purée until smooth. Stir in hot sauce and salt.
3. Meanwhile, cook Kale and Quinoa Bites according to package directions. Serve with cranberry sauce for dipping.
Tip: Substitute orange juice for water if desired.