November FotM: Cranberry Sauce - Four Ways

With ease, you can make Cranberry Sauce with a twist.  Below we will take you through the very easy process of making your own cranberry sauce.  After it is complete, simply add a few additional ingredients for an accent to any type of meal.

Here we will cover what we added to create the following types of Cranberry Sauce...

• Original
• Orange
• Pecan
• Pepper

Original
recipe is from MarthaStewart.com

yield about 2 1/4 cups

3/4 cup sugar
1 bag (12 ounces) cranberries
1 teaspoon grated lemon zest
1 cup water

Bring all ingredients to boil in heavy medium saucepan, stirring often.  Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.  Transfer sauce to medium bowl.  Cool, cover, and refrigerate cranberry sauce. 

Basic Cranberry Sauce can be prepared up to 1 week ahead of time.  Keep refrigerated.   Note: Cranberry Sauce freezes well (Approximately 3 months).  Be sure to make extra to pull out later and you can even add these additional ingredients at this time to change things up.

Note: Try on ice cream...you will be pleasantly surprised.


Orange
Peel and segment one or two oranges and stir into cranberry sauce.


Pecan
Roughly chop 1/2 cup of pecans and stir into cranberry sauce.


Pepper
Stir 1/2 cup of pepper jelly into cranberry sauce, add a couple of pinches of chopped fresh rosemary and thyme if desired.  Note: If you have extra pepper jelly (we used jalapeno) spread it on top of cream cheese for a quick dip for crackers.


Mmmm turkey with cranberry sauce...

Be creative and comment below with your own variations.

November FotM recipe: Cranberry-Pineapple-Strawberry Jam

We learned a very important lesson while canning this jam:

Every time you break a jar...  an elf dies (explodes).

Oops.

...uhh, we'll explain more after Christmas.

Would you just look at that color?

We used our basic jam recipe:
9 cups fruit (in this case about 1/2 cranberries, 1/4 pineapple and 1/4 strawberries)
6 cups sugar
4 1/2 Tbsp fresh lemon (or lime) juice (we used a combination of both)

...so pretty!...

Combine all of the ingredients and cook until thick and jam begins to "sheet" and has thickened to your liking (test by dropping a small amount onto a cold plate and allowing it to cool for a few seconds) stirring frequently (ever few minute or it will burn on the bottom) and scraping foam as needed.  Ladle jam into sterilized canning jars and process in a boiling water bath for 15 minutes.

Makes about 3 pints.

...we tripled the recipe and split it between us...

...don't forget to set some aside for yourself!

Oh...  and most importantly...  ENJOY!

November FotM recipe: Turkey burgers and sweet potato fries with cranberry ketchup

This was dinner on Friday.

It was amazing.

Seriously.

Cranberry Ketchup [Canning Recipe] (from Ball website)

5 1/2 cups cranberries (fresh or frozen)

1 cups chopped onions

3 cloves garlic, finely chopped

3/4 cups water

1 1/2 cups lightly packed brown sugar

1/2 cup vinegar

1 tsp dry mustard

1/2 tsp ground cloves

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp ground allspice

1/4 tsp cayenne pepper

4 (8 oz) half pint glass preserving jars with lids and bands

Combine cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.

Transfer mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.

Return mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Ladle hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Turkey burgers

(inspiration recipe)

1 lb ground turkey

⅓ cup onions, finely diced

1 Tablespoon olive oil

2 cloves garlic, minced

½ heaping Tablespoon parsley

½ teaspoon oregano

1  teaspoon chili powder

⅛ tsp ground chipotle powder

½ teaspoon seasoning salt, plus more if desired

5-6 dashes black pepper

1 egg

1-2 slices wheat toast

½ -1 Tablespoon olive oil, for frying

Combine all ingredients. Shape into patties (or meatballs, yum!) and fry (or grill) until cooked through.

Sweet Potato Oven Fries

1 or 2 sweet potatoes

a drizzle of olive oil

salt (to taste)

pepper (optional)

(we used seasoned salt in place of S&P this time…  they were good!)

Preheat oven to 425° F

Wash, peel and slice potatoes into ½” thick sticks.  Gently toss in a little oil, salt and pepper (if using).  Evenly coat a baking sheet with olive oil and spread potatoes in a single, even layer.  Bake about 15-20 minutes, or until fork tender and crispy on the outside, turning halfway through baking.

Our kitchen setup while blogging.

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