Thursday, December 2, 2010

cooking for the clueless

Here's something that is sad but true: I tend to strike out at Thanksgiving with my contributions. I'm not sure why. I think its because people get a way of thinking what Thanksgiving food "should" be like. You know, like the stuff their mother or grandmother made. Anything that deviates from that preconceived notion is wrong. Like the time I made sweet potatoes with **gasp** parsnips, olive oil, sea salt, and chili powder. (NOT marshmallows, butter, and cream) It was like I ran over somebody's dog.

Or my cranberry sauce recipe. It's delicious! It's adapted from a Martha Stewart recipe, for crying out loud! And, yes, it can be made in a crock pot.

But try bringing homemade cranberry sauce to Thanksgiving dinner. You'll be met with blank stares and comments like "I thought cranberry sauce came in a can."

Fortunately for me, this sauce can be used on just about anything. So when I bring my sauce back home with me, I can eat it with turkey, spread it on toast, use it as a condiment on sandwiches, I even mixed some with olive oil and vinegar and made a sassy salad dressing!

(plus, the two adventurous souls who ate some on Thanksgiving loved it and asked for the recipe)


2 cups cranberries
2 cups chopped apples
1 medium orange, sectioned
1 cup orange juice
1/4 cup sugar
1/2 cinnamon stick
1/2 teaspoon nutmeg
1/2 teaspoon chili powder

Pop fruit, juice, and sugar into crock pot on high. (Unlike many other crockpot recipes, you can't just leave and let things take their own course on this one. I mean, keep busy, do stuff around the house, but keep and eye on things) When fruit has softened until you can mash easily with fork, blend with immersion blender but leave some chunks. Turn to low and all spices. Let simmer until about 1/2 liquid is absorbed and the smell of the spices has permeated the air. (about 2 hours) Periodically stir to make sure liquid on bottom and sides doesn't burn.

You can adjust sugar amount to taste or add more water if you prefer thinner sauce.


Today's Joy:
Snuggling down into flannel sheets.


Amy - the gazelle said...

I seriously never met anyone who thought cranberries should come in a can until last year when I hosted the dinner. I made her jellied (homemade) cranberries, and even put them in a mold so there would be SOME lines (just not can lines). She hosted this year & served the kind from the can. blech! :)

I have cranberries in my freezer, and may have to try those cranberries. Do you think they'd go well w/ the lasagna I'm serving at book club tonight? :)

hebba said...

You know, the real irony of this is that we live right next to Carver, Middleboro, and Plympton, MA, where Oceanspray gets the majority of their cranberries!

Anonymous said...

That does look pretty good. As for cranberry sauce in a can, my father is a definite devotee...