Dried cranberries and green olives combine to make the perfect sweet-salty balance in this festive holiday tapenade from my book 1,000 Diabetes Recipes (Wiley, 2011). Serve it on toasted baguette slices topped with crumbled goat cheese or feta cheese or just serve it in a pretty bowl with fresh vegetables and whole wheat crackers alongside. If you need a holiday hostess gift, make a double batch for a gift—it’s especially pretty in a clear glass jar tied with a sparkly ribbon.
Makes 1 1/4 cups
1/2 cup cranberry juice
3/4 cup dried cranberries
1/4 cup green olives, pitted (such as manzanilla or picholine)
1/4 cup loosely packed fresh Italian parsley leaves
2 tablespoons extra virgin olive oil
1 tablespoon capers, drained
1 tablespoon lemon juice
1 teaspoon honey
1 small clove garlic, crushed through a press
1/2 teaspoon grated lemon zest
1. Place the cranberry juice in a small saucepan and bring to a boil over medium heat. Remove from the heat and add the cranberries. Cover and let stand to cool to room temperature. Drain.
2. Combine the cranberries and the remaining ingredients in a food processor and pulse until the mixture is coarsely chopped. The tapenade can be refrigerated, covered, for up to a week.
Each serving (1 tablespoon): 5 g carbohydrate, 35 calories, 2 g fat, 1 g saturated fat, 0 mg cholesterol, 0 g fiber, 0 g protein, 58 mg sodium
Carb Choices: 0; Exchanges: 1/2 fat