Showing posts with label cranberry. Show all posts
Showing posts with label cranberry. Show all posts
Saturday, March 8, 2014
SANDRAS CRANBERRY PINEAPPLE CHUTNEY
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| This chutney is most excellent served with ham, turkey, pork, or chicken, including as a sandwich spread... |
Prep: 15 Mins.
Posted by Sandra
½ (12 oz bag) of frozen, whole cranberries
½ cup water
½ cup dark brown sugar
pinch of kosher salt
1 hand-full of raisins
1 (8 oz. can) crushed pineapple, drained
2 tablespoons prepared ‘hot’ horseradish, or more if you like it spicier
METHOD
Combine frozen cranberries, water, dark brown sugar, kosher salt, and raisins in a medium saucepan, and bring to a boil, then reduce heat to low to gently simmer for 10 minutes. Add the drained crushed pineapple, and horseradish; folding to combine, and simmer for 1 minute more. Taste for spiciness, adding more horseradish, if desired.
Serve hot with your choice of ham or poultry, or chill for 1 hour in refrigerator to serve cold, if desired. – Enjoy!
Tuesday, March 4, 2014
CRANBERRY SAUCE
I have been trying out various side dishes and condiments with Thanksgiving in mind. Lately, Ive been trying out cranberry sauce recipes. If you follow my blog, you know my dear sweet Hubby is a "purist" when it comes to a lot of foods. Actually, that just means he is very picky eater and doesnt like a lot of "extras" in what he eats. This simple cranberry sauce really fills that bill; he loves it and has asked me to stock up on cranberries for the freezer, with this recipe in mind.
Three Simple Ingredients:
12 ounces fresh cranberries
1 cup granulated sugar
1 cup pineapple juice (or orange juice)
Wash and sort the berries, and put all ingredients into a heavy bottomed sauce pan. Bring to a boil, then turn heat to a medium simmer and cook the berries (stirring berries about once a minute) for 20 minutes. When they first start to boil, the berries will actually pop, so cover the boiling berries with a splatter screen to reduce any mess.
If you like whole berry cranberry sauce, just pour it into a bowl and chill for a few hours For Picky-picky Hubby, I press the sauce through a strainer to remove the berry skins. Sauce will thicken as it cools.
NOTE: I am not usually a cranberry sauce fan, but I found this to be excellent.
UPDATE: Since I posted this, Ive discovered that using half white sugar and half brown sugar is a fantastic addition.
Three Simple Ingredients:12 ounces fresh cranberries
1 cup granulated sugar
1 cup pineapple juice (or orange juice)
Wash and sort the berries, and put all ingredients into a heavy bottomed sauce pan. Bring to a boil, then turn heat to a medium simmer and cook the berries (stirring berries about once a minute) for 20 minutes. When they first start to boil, the berries will actually pop, so cover the boiling berries with a splatter screen to reduce any mess. If you like whole berry cranberry sauce, just pour it into a bowl and chill for a few hours For Picky-picky Hubby, I press the sauce through a strainer to remove the berry skins. Sauce will thicken as it cools.
NOTE: I am not usually a cranberry sauce fan, but I found this to be excellent. UPDATE: Since I posted this, Ive discovered that using half white sugar and half brown sugar is a fantastic addition.
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