Thursday, October 30, 2008

Spiced Cranberry Sauce

So now that you have all these leftover, soggy, strained cranberries, it would be a waste to simply throw them away. Instead make cranberry sauce with them! I'm not a huge fan of cranberry sauce to be honest...all I think of when I hear it is that horrible canned, jellyish substance that wiggles. This sauce is actually really good. I added cinnamon and a little lemon juice to mine and it's superb! Here is a link to a website if you need some ideas of ways to use cranberry sauce.

3/4 lb. of frozen or fresh cranberries
1 cup sugar
1/2 cup water
1 tsp. cinnamon
1 1/2 tsp. lemon juice

Put all ingredients in a microwave-safe bowl and cover with a paper towel. Cook for 3 min. Stir, then cook for another 3 min. Add cinnamon and lemon juice. 

Fresh Cranberry Spiced Tea

Yes I soon as I change the title to "Just Desserts" I put a recipe for cider/tea on here, but it's sweet enough to be a dessert. Not only does it make your kitchen fragrant with a nice spicy aroma, but it also tastes incredible. Just make sure and remember that the cranberries have to sit in the water for until cold, which takes a while. I recommend letting them sit overnight. 

3/4 lb. fresh or frozen cranberries (I actually used dried cranberries)
9 cups cold water
2 cups orange juice
2 & 1/2 cups pineapple juice
1/4 cup lemon juice
2 cups white sugar
1 cinnamon stick
1 tsp. whole cloves
1 tsp. whole allspice

Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 min. Remove from heat and let stand at room temperature until cold, several hours. (I let mine sit overnight).
Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice, and sugar into the liquid. Add the cinnamon stick, whole cloves, and allspice. Bring to a low boil. It's ready to serve at this point, but it's even better if you allow it to sit overnight.