Festive Mint Cranberry Sauce

A tempting accompaniment when served with the muffins above as or as a deliciously tart side dish.

2 cups Organic Dried Cranberries
1/2 cup Organic Raisins
1 1/2 spring water
Pinch of Masu 100% Sea Water Salt
1/4 cup Eden Organic Barley Malt
2 Tablespoons Mitoku Kuzu
Pinch ground dried Mint leaves

Cook berries and raisins in 1/2 cup of the water for 15 minutes. Add remaining water, salt and barley malt. Simmer for 10 minutes. Dilute the kuzu in a little cold water, then add it to the mixture, stirring constantly to prevent lumping. Simmer for 5 minutes, then add mint, simmer another 2 minutes. Pour into a mold or bowl and set in the refrigerator. Serve chilled in the mold or an old-fashion mason jar.

Crystal's Scottish Cranberry Corn Muffins

These colorful corn muffins can be served as a warm morning muffin or as part of your holiday meal. I serve them Christmas morning with Cranberry Mint Sauce as a special holiday treat. Great with hot Coffee and/or Scottish Breakfast Tea.

1 cup Corn Flour or Cornmeal (toasted)
1 cup whole wheat pastry flour
1/4 cup rice flour
1/2 teaspoon Masu 100% Sea Water Salt
2 cups apple juice
1 cup Organic Dried Cranberries
1/2 walnuts (optional)
Maple sugar to sprinkle on top

Soak the cranberries in hot water for 15-20 minutes. While they are soaking, mix the flours with salt. Strain the berries, then with walnuts and apple juice, fold into flour mix to form a batter. Let batter stand covered with a warm damp cloth for 2 hours. Preheat oven to 350 degrees. Stir the batter gently and then fill oiled muffin tins. Sprinkle with maple sugar (optional). Bake for 30 minutes or until done. Poke with a toothpick, if it comes back dry they are ready. Serve with coffee, tea or egg-nog.

Holiday Cranberry Pudding"Oh bring us some Cranberry Pudding!" A modern version of figgy pudding guaranteed to bring cheer to your family, friends or holiday guests.

2/3 cup Organic Dried Cranberries
2/3 cup cornmeal
 pinch Masu 100% Sea Water Salt
 1/2 teaspoons Dried Ginger Powder
 1/4 teaspoons nutmeg
 4 cups oat milk
 8 Tablespoons Mitoku Brown Rice Malt
 2-3 Tablespoons maple butter
mandarin orange and mint leaves for garnish

Soak Dried Cranberries for 10-15 minutes in warm water and then strain. Preheat the oven to 275 degrees. Sift together the cornmeal, salt, ginger and nutmeg. In a saucepan, bring 3 cups soy milk to a boil. Whisking  in the brown rice syrup and then the dry mix, keep whisking to prevent lumping. Simmer on low heat stirring  often, for about 10 minutes until the mixture is thick and  smooth. Thoroughly whisk in the maple butter and stir in the dried cranberries. Transfer to an oiled baking dish and pour the remaining cup of  milk on top.
 6. Bake 2 1/2 hours or until milk is absorbed. Take out of oven when top has browned. Stir pudding well and transfer to sundae glasses, garnish with mandarin orange and mint leaves. May be served warm or chilled.