Ingredients
Cranberry Agua Fresca
- 1 cup Frozen cranberries
- 2 cups Water (divided)
- 1-2 TBSP Sugar or honey (to taste)
- 1/2 Lime juiced
- 2 TBSP Fresh mint
- Ice cubes
Muffuletta
- 2 TBSP Extra-virgin olive oil
- 2 tsp Sherry vinegar
- 3 TBSP Kalamata olives minced
- 3 TBSP Castelvetrano olives minced
- 1 clove Garlic grated
- 1 TBSP Shallot minced
- ½ tsp Dried oregano
- 2 Ciabatta rolls split in half and lightly toasted
- 2 oz Deli mortadella sliced
- 2 oz Deli ham sliced
- 4 slices Mozzarella cheese
- 2 oz Salami sliced
- 2 oz Sour cream cheddar potato chips
Instructions
- Blend the Cranberries: In a blender, combine the cranberries and water. Blend until smooth.
- Strain the Mixture: Pour the blended mixture through a fine mesh strainer or cheesecloth into a bowl or pitcher, pressing down to extract as much liquid as possible. Add sweetener to the strained liquid. Stir until dissolved. Taste and adjust sweetness or add lime juice and mint.
- Refrigerate for about 15 - 30 minutes to chill.
- Mix the oil, vinegar, olives, garlic, shallots, and oregano in a bowl until fully combined.
- Drizzle the inside of the ciabatta with oil-olive mixture on both halves, and layer with mortadella, ham, mozzarella, salami, and olive mixture.
- To Serve: Cut muffuletta in half and enjoy with sour cream and cheddar Ruffles and cranberry agua fresca.
Nutrition
Calories: 1048kcal | Carbohydrates: 116g | Protein: 33g | Fat: 52g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 2000mg | Potassium: 733mg | Fiber: 3g | Sugar: 58g | Vitamin A: 656IU | Vitamin C: 68mg | Calcium: 457mg | Iron: 2mg

Muffuletta
Ingredients
Cranberry Agua Fresca
- 1 cup Frozen cranberries
- 2 cups Water (divided)
- 1-2 TBSP Sugar or honey (to taste)
- 1/2 Lime juiced
- 2 TBSP Fresh mint
- Ice cubes
Muffuletta
- 2 TBSP Extra-virgin olive oil
- 2 tsp Sherry vinegar
- 3 TBSP Kalamata olives minced
- 3 TBSP Castelvetrano olives minced
- 1 clove Garlic grated
- 1 TBSP Shallot minced
- ½ tsp Dried oregano
- 2 Ciabatta rolls split in half and lightly toasted
- 2 oz Deli mortadella sliced
- 2 oz Deli ham sliced
- 4 slices Mozzarella cheese
- 2 oz Salami sliced
- 2 oz Sour cream cheddar potato chips
Instructions
- Blend the Cranberries: In a blender, combine the cranberries and water. Blend until smooth.
- Strain the Mixture: Pour the blended mixture through a fine mesh strainer or cheesecloth into a bowl or pitcher, pressing down to extract as much liquid as possible. Add sweetener to the strained liquid. Stir until dissolved. Taste and adjust sweetness or add lime juice and mint.
- Refrigerate for about 15 - 30 minutes to chill.
- Mix the oil, vinegar, olives, garlic, shallots, and oregano in a bowl until fully combined.
- Drizzle the inside of the ciabatta with oil-olive mixture on both halves, and layer with mortadella, ham, mozzarella, salami, and olive mixture.
- To Serve: Cut muffuletta in half and enjoy with sour cream and cheddar Ruffles and cranberry agua fresca.
Nutrition
Calories: 1048kcalCarbohydrates: 116gProtein: 33gFat: 52gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.01gCholesterol: 76mgSodium: 2000mgPotassium: 733mgFiber: 3gSugar: 58gVitamin A: 656IUVitamin C: 68mgCalcium: 457mgIron: 2mg
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