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Flavorful Holiday Feasts

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Port-Glazed Beef Tenderloin
Apple-Prune Crumble
Chicken Lettuce Wraps With Asian Dipping Sauce

(Family Features) - The holiday season brings with it festive family get-togethers and meals rich with hearty flavors. From tempting lettuce wraps to succulent beef tenderloin, it's easy to serve delicious, contemporary meals at home for friends and family. The key to hosting a successful holiday gathering is selecting dishes that are easy to prepare and choosing quality ingredients that are big in flavor.

This holiday, the secret ingredient that's making dishes pop with flavor is prune juice. This beverage is also a great ingredient, especially in holiday cuisine, because it has a savory sweetness that adds depth to flavor. Pair full-bodied prune juice with a hearty port for a mouthwatering sauce atop beef tenderloin. Or, sweeten a traditional crumble with the healthy goodness of prune juice.

When searching for a prune juice that works well in recipes, look no further than the prune expert, Sunsweet. Sunsweet prune juice is made from plump California prunes and is a good source of iron, magnesium and potassium. Plus, Sunsweet prune juice isn't from concentrate; use of high quality fruit ensures a sweet, well-rounded flavor and creates a wholesome, all-natural juice perfect for recipes or enjoying on its own.

For more holiday recipe ideas using prune juice, prunes and a variety of dried fruits, go to www.sunsweet.com.

Port-Glazed Beef Tenderloin

A prune and port glaze perfectly complements this succulent roast.

  • 2 tablespoons butter
  • 1 beef tenderloin roast, about 2 pounds
  • Salt and freshly ground pepper to taste
  • 1 1/2 cups beef stock
  • 3/4 cup Sunsweet Prune Juice
  • 6 tablespoons ruby port
  • Chopped fresh rosemary

    1. Preheat oven to 425°F. Melt butter in large skillet.
    2. Season beef with salt and pepper and add to skillet. Cook over medium-high heat to sear well on all sides.
    3. Remove from skillet and transfer to shallow baking dish. Cook about 30 to 35 minutes or until beef reaches 135°F on a meat thermometer for medium rare; let stand 10 minutes before slicing.
    4. Meanwhile, add stock, prune juice and port to skillet and cook over high heat 20 to 25 minutes or until mixture has reduced to a fairly thick glaze.
    5. Sprinkle roast with rosemary and top with glaze.

Preparation Time
10 minutes

Cook Time
about 30 to 35 minutes

Makes 4 servings

Apple-Prune Crumble

Warm a chilly night with this rustic crumble featuring apples, cinnamon and plump prunes.

  • 1 1/2 cups Sunsweet Prune Juice
  • 1/3 cup honey
  • 2 tablespoons cornstarch dissolved in 2 tablespoons water
  • 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 5 medium Granny Smith apples, peeled, cored and cut into 1/2-inch chunks
  • 3/4 cup quartered Sunsweet Pitted Prunes
  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, softened
  • Vanilla ice cream, optional

    1. Bring prune juice to boil in medium saucepan. Cook over medium-high heat 20 minutes or until reduced and thickened.
    2. Stir in honey, cornstarch mixture, butter, cinnamon and cloves. Cook over medium heat, stirring constantly, until very thick; set aside.
    3. Preheat oven to 375°F. Stir apples and prunes into sauce mixture and transfer to 2-quart baking dish.
    4. Combine flour, sugar and baking powder in medium bowl. Mix butter in with fingers until incorporated; sprinkle over apple-prune mixture. Bake 30 minutes. Serve warm with ice cream, if desired.

Preparation Time
20 minutes

Cook Time
55 minutes

Makes 6 to 8 servings.

Chicken Lettuce Wraps With Asian Dipping Sauce

Prune-based sauces are prized in Asian cooking.

  • 1 tablespoon sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into very small pieces
  • 1 tablespoon grated fresh ginger
  • 2 cups Sunsweet Prune Juice
  • 1/4 cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 16 small butter lettuce leaves (or other desired lettuce)
  • Chopped peanuts, cilantro leaves and sliced green onion tops

    1. Heat sesame oil in medium skillet.
    2. Add chicken and cook, stirring frequently 5 minutes, or until browned and cooked through.
    3. Add ginger and cook 1 minute more; set aside.
    4. Combine prune juice, honey, soy sauce and rice vinegar in medium saucepan; cook over medium-high heat 20 minutes or until glaze is thickened. (Mixture will thicken as it cools.)
    5. Stir about half the glaze into the chicken to coat well; cook chicken mixture an additional 5 minutes.
    6. Spoon chicken into lettuce leaves and sprinkle with peanuts, cilantro and green onions. Serve remaining sauce on the side.

Preparation Time
10 minutes

Cook Time
30 minutes

Makes 16 wraps.

SOURCE: Sunsweet

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