Posts Tagged ‘cranberries’

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Cranapple Sweet Potato Casserole

November 20, 2013

Thanksgivukkah. This  year  Chanukah begins on Thanksgiving. A once in a life time occurrence , this event calls for some  different  festive combinations. Here is one that will be on out table this year. A crispy on the outside, tender on  the inside  sweet potato and apple combination, kicked up  with the  tart and tangy cranberry.

2 medium-sized sweet potatoes

2 Granny smith  apples

3/4 C. fresh cranberries

1/2 lemon , juice and zest

2 T. olive oil

1 T. fresh grated ginger

1 t. salt

1 t. cinnamon

1/2 t. nutmeg

Sunflower seeds,

almonds or candied pecans for garnish (optional, but nice texture contrast)

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Peel and grate potatoes and apples. I keep my ginger cut in one inch pieces in the freezer. When I need some I grate (or cut)  them frozen. Toss with lemon juice and zest. Stir in cranberries. Add oil and seasonings, and combine well. This smells amazing before it’s even  cooked, and looks so pretty too.

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Lightly oil a 9×9 pan or equivalent and spread mixture evenly in pan. Leave it loose, don’t pat it down in the pan so it gets crispy, almost like a latke.

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Bake in a 400 degree oven for approximately 30- 40 minutes, until nicely browned.

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Slice into squares and top with sunflower seeds, or almonds …or even candied pecans  if you have no allergies in your family!

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Tart Cranberry Sauce

November 19, 2012

Pucker up and enjoy the  real taste of cranberries! In a quest to cut the sugar, I’ve made some substitutions and came up  with a tangy version that will brighten  your table and tackle your tastebuds. If you must add  a bit of raw sugar,but please nothing artificial, and definitely not a cup of refined white sugar. I recommend using an organic orange as well since you are using the zest. Citrus fruit is porous and absorbs chemicals,even more than other fruits.How do you know what you are buying? Click here!

1 bag fresh cranberries

1/2 C natural applesauce (no sugar added)

juice from one orange – about a 1/2 C.

1/2 C.water -or enough to make 1 C of liquid with juice from orange

1 t. zest

1 T.cinnamon

1t.ginger

Juice and zest your orange. Add everything into a 3 quart sauce pan and stir. This bubbles up,and the berries pop so if you are doubling the recipe make sure you use an ample sized pot.Bring to a boil for  about 2 minutes,and them turn on low. You will hear the cranberries open as they make a  little pop!  I let this go a little longer than the sugared version to bring out the natural pectins,which will thicken the sauce,approximately 30 minutes.

In the first picture you may have noticed a squash in the backround. We are going to turn this into your serving bowl. Decorative, and one less bowl to clean! While your cranberries are bubbling we are going to carve the squash. If you have ever carved a pumpkin, it’s about the same. I used a Buttercup squash, because it had the most flat bottom for stability. Once you have the top off,scrape out the seeds. Using a spoon, get all the seeds and fibrous part,making  it bowl shaped.This can be done up to 2 days ahead.

Allow your cranberry sauce to cool completely. This is especially important if you are making it ahead.You do not want to “cook” the inside of the squash! Fill your squash,and put the hat back on  at a  jaunty angle.Make sure to roast the squash  with  some cinnamon and olive oil when it’s done it’s job! Cut it in half, drizzle woth  olive oil and shake a bit of cinnamon on top. Roast at 350 for about 45 minutes,until a knife goes in easily. You can eat it straight out of the halved portion!

Ready to serve! Enjoy!

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Pumpkin Cake w/Caramel Drizzle

November 27, 2010

This cake did not come out as I expected but it was very good anyway. It was even better the next day, so I would recommend making it the day or night before. I was looking for more of a chewy browny texture and this was more cake like. Nonetheless- very tasty and being pumpkin, seasonal! This was in my recipe box from many years ago,the handwriting looks like my aunt’s but I’m not sure.

  • 1 stick unsalted butter
  • 1 1/4 C. brown sugar,packed
  • 1 C. pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1 t. vanilla
  • 2 C. all purpose flour
  • 1 1/2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1 t. ground ginger
  • 1/2 t. freshly grated nutmeg
  • 1/4 t. ground cloves
  • 1 C. mini chocolate chips (can substitute raisins or dried cranberries)

Caramel Drizzle

  • 1/2 stick unsalted butter
  • 1/3 C. brown sugar
  • 1 T. vanilla
  • 1 C. sifted powdered sugar
  • 3  T. cream or half and half or as needed

Pre-heat oven to 350. Butter  10 x 15 pan for thinner bars, or 9×13 for thicker, layer cake size squares.Line with parchment and butter parchment. (I did this but I think it’s an unecessary step. Butter and flour pan, or use parchment)

Combine your dry ingerdients and set aside.

Beat butter and sugar until creamed together well. Blend in the pumpkin puree first,then add your eggs one at a time.

Slowly add the dry ingredients,beating until just blended. Stir in the chips.

Spread batter evenly into prepared pan. Bake 30 minutes for 9×13, 20-25 for 10×15. Check with toothpick 5 minutes before. If it comes out clean remove the cake!! Let cool completely before drizzling topping on.

For drizzle,melt butter in saucepan over low heat. Add brown sugar and stir until dissolved looking.It will look separated, but comes together when you add sugar and cream.Whis in vanilla,powdered sugar and cream or half and half. Add a little more cream if too thick or powdered sugar if too thin. I had to add a little less than a tablespoon more of cream.

Using whisk drizzle over top of cake. When I make this again I will poke holes in it with a toothpick to allow caramel into cake.

Serve with some freshly whipped cream.Mmmmm!