1000 Chapel Street
New Haven, CT
 (203) 562-3888
 

"A Vegetarian Restaurant Since 1975" 

We are thrilled and honored to announce our inclusion in the following exclusive publications:
● Best Restaurants in New England ●The Michelin Green Guide to New England
● September issue of Yankee Magazine ●Connecticut Magazine Best of winner in two categories
● Of course, we have our splendid staff and our loyal customers to thank for our continued success. We are forever grateful to you all.

(c) 2005-6 Claire Criscuolo, RN

Cranberry, Orange, and Lime Sauce
by Claire Criscuolo, RN

This vitamin-C packed combination is a must for Thanksgiving, and for anytime you serve stuffing.

Makes about 2 1/4 cups

12 Ounces fresh, whole cranberries 3/4 Cup granulated sugar ½ Orange juice, freshly squeezed if possible 1/3 Cup water grated zest from 1 lime 1 Lime squeezed, about 3 tablespoons

Place all ingredients in a 4 quart pot. Stir to mix. Cover and bring to a boil over high heat. Lower heat to low-medium and cook at a low-medium boil for 10 minutes, stirring frequently, until the berries pop and the sauce reduces by one third. Turn into a bowl. Serve immediately, or cool to room temperature. It can be refrigerated for up to one week.