Tag: cranberries

Cranberry Surprise Muffins

© Can Stock Photo / margo555

It’s that time of year when we’re haunted by a ghost of holidays past. The leftover cranberry sauce. Well, fear not. Cranberries are a healthy food which they say also helps maintain a healthy bladder, and there are ways to create something delicious with that leftover sauce. This recipe came from a friend’s mother’s recipe box. It’s easy to prepare and a delicious, and similar recipes are available in the Rosie’s Riveting Recipes historic cookbook. So if you love cranberries, you can enjoy them year round.

Gayle Martin

CRANBERRY SURPRISE MUFFINS

  • 1 12 oz package corn muffin mix
  • 1/3 cup canned whole cranberry sauce
  • 1/4 teaspoon grated orange rind

Preheat oven to 400F. Grease muffin tins or use paper baking cups.  Prepare muffin mix according to the package directions and, in a separate bowl, combine cranberry sauce and orange rind. Fill each cup about halfway, drop a teaspoonful of cranberry mixture, and top with a small amount of batter. Bake 15 minutes or until muffins are brown. Makes approximately 12 muffins.

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

Traditional Cranberry Sauce

© Can Stock Photo / margo555

I hear the least popular Thanksgiving side dish is the dreaded cranberry sauce. Okay, I have to admit it; that jelly looking cranberry colored blob that comes out of the can, shaped like the can, is nasty. So who wants to eat that? Yuck.

There is, however, a tasty alternative; making your cranberry sauce from scratch. It’s what Rosie, of the Rosie’s Riveting Recipes historic cookbook would have done. Fresh cranberry sauce surprisingly easy to prepare, and it’s delicious. You can make your cranberry sauce a day or two ahead of time. Best of all, it freezes well, so you can serve the leftover sauce at Christmas.

Believe me, once you’ve tried fresh, you will never go back to canned.

Gayle Martin

TRADITIONAL CRANBERRY SAUCE

  • 3 cups fresh cranberries
  • 1 cup sugar
  • 1 cup water

Place cranberries in a colander or strainer and wash thoroughly, removing any damaged berries. Set aside.

Pour water into a 2 quart saucepan and place over medium high heat. Add sugar and stir until dissolved. Bring to a boil and add cranberries. Reduce heat to medium, stirring occasionally until cranberry skins begin to pop. Keep stirring for several minutes. If a smoother sauce is desired, keep stirring until most of the skins have popped. Remove from heat and set aside. Sauce will thicken as it cools. Refrigerate sauce once it reaches room temperature.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes contains a variety of delicious recipes for the dishes our grandmothers used to make. It’s available on Amazon and Barnesandnoble.com.