Cranberry Juice

I have COLD!

I have SNOW!

I have ICE!

I have freshly picked cranberries in my freezer, thanks to my friend Lisa! So there’s been breads, and cookies, and thrown in with pork and stuffing, and, of course, cranberry sauce. But I want to try something different and this was just the ticket!

I wanted healthy, virtuous even. It seems a lot of cranberries for not a lot of juice, makes about 1 quart and a half, but if you add vodka … or gin … a healthy squeeze of lime and some seltzer it stretches a long way!

• 600 g (20 ozs) fresh cranberries (you can use frozen)
• 6 cups water
• 1 cup sugar

Place the cranberries and water in a saucepan and bring to a boil. Reduce to medium heat and cover loosely. Simmer 10 min. until the cranberries have burst.

Strain through a colander lined with cheesecloth.

Resist the urge to press on the fruit to extract more juices.

Pour the strained juice back into the pot and add sugar. Bring to a boil and simmer for 3 minutes.

NOTE: I added the sugar a bit at a time, starting with a 1/2 cup. I didn’t want this to be too sweet.

Let cool to room temperature before cooling in the fridge.

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Cranberry Lime Loaf

Here I am. In Bar Harbor, Maine.

I haven’t even begun to unpack. I had the sense to label all the boxes, so when I need something I run downstairs, search for the box and take a few things out, and try to consolidate boxes. It’s never going to end. Perhaps my idea of dropping a match and leaving was best. We’ll see.

First thing that was unpacked was one of the KitchenAid stand mixers. Oh, and wooden spoons.

No job yet, so I need to entertain myself all day. Laundry and dishes done. Errands run. helping the Dear One with his business. Still hours and hours to go before girls get picked up at the bus stop and everyone comes home.

What to do. What to do? Oh, wait, there are cranberries in the freezer thanks to my pal Lisa!

One of the fantastic things about this place are the cranberry bushes growing near the marsh at the foot of the property. The Dear One and A canoed out one day and picked a bunch, but they’re earmarked for cranberry sauce for Thanksgiving. But, on her way out of town for a much needed, month long vacation (JEALOUS!), Lisa left cranberries in her fridge for me to play with.

I’ll make some cranberry juice (yes, Ernie, they sell it in the supermarket, even here).

But this Cranberry Lime Loaf was calling my name. Never leave a bored foodie home alone!

• 2 C all-purpose-flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 3/4 t salt
• 1 C granulated sugar
• zest of one lime
• 1/4 C or 1/2 stick of unsalted butter melted
• 1 egg
• 3/4 C of fresh lime juice
• 2 C fresh cranberries

Pre-heat oven to 350 degrees. Butter and flour a loaf pan.

In medium size mixing bowl mix together all dry ingredients including sugar and zest and make a well in the middle.

Mix together wet ingredients then add to the dry ingredient and mix together just until moistened then stir in cranberries.

Pour into the loaf pan and bake for 35-40 minutes.

Let cool in pan for 10 to 15 minutes then turn out to cool completely.

Glaze:
1 C powdered sugar
2 T lime juice

Mix well and pour over the loaves.

NOTE: Folks around here think the glaze takes away from this loaf and makes it way too sweet. Glaze left off next time.

Thanksgiving Burgers

Thanksgiving is my favorite meal to cook.

Unfortunately, I find myself only doing the whole magilla once a year.

But, you know, every once in a while I just get a HANKERING for those wonderful Thanksgiving flavors!

Serve this with sweet potato fries and you’re all set, any time of year!

• 1 lb ground turkey
• 1/3 C chopped toasted pecans
• 1/3 C dried cranberries
• 1/2 t Bell’s Seasoning
• 1 box Stove-Top Stuffing
• 1/4 C chopped, toasted pecans
• 1/4 C dried cranberries
• Cranberry sauce

NOTE: I used cranberry sauce I made from scratch. In a pinch you can use canned whole berry cranberry sauce, just put it in a small pan and melt it down a little so it because more saucey.

NOTE: Yes, yes, I know. A box of StoveTop. It’s quick and easy. And so much less fussy than starting stuffing from scratch. And, besides, stuffing from scratch kind of defeats the whole purpose, doesn’t it? I used the cornbread mix.

Preheat oven to 350.

Spray cookie sheet with cooking spray.

Make stuffing according to package directions. When you take the stuffing off the heat to let sit, stir in the 1/4 C each of toasted, chopped pecans and dried cranberries. Allow to cool so it’s easier to handle.

While waiting for the stuffing to cool, mix the first four ingredients in a bowl and form 4 flattish patties. Place on cookie sheet.

Once cooled, form the stuffing into 4 flattish patties. Place on cookie sheet.

NOTE: You want the patties to be about the same diameter and not too thick.

Place cookie sheet in oven and cook until burgers are done, about 30 minutes, flipping the patties once.

Once cooked through, assemble the burger. A stuffing patty, a turkey patty, some cranberry sauce on top. A side of sweet potato fries. Voila! Thanksgiving dinner is served!

Cranberry Sauce

I have never quite understood the appeal of canned cranberry sauce. I know people who swear by it … whose families would call for a mutiny if there was not a jelled, can shaped blob on the table when turkey is served. Okay, you don’t want to go through the trouble of making your own, at least mush the canned stuff up a bit so it isn’t can shaped, rings and all!

My dad’s family has always been very fond of a cranberry relish, which is raw and really a bit tart for my delicate palate … hush up, all you naysayers, I am SO delicate!

My bestie Ernie gave me this recipe, and she gives it to me EVERY year, as I always misplace the scrap of paper I wrote it on, AND I ask her the same question every year after she sends it to me and I have promised to keep the recipe in a safe place!

This is so simple and so tasty and it freezes really well too! It’s best made days in advance so the flavors have a chance to meld. And besides, before you get down to the hysteria of cooking a Thanksgiving meal, this can be done and tucked into the fridge and you have a (false) sense of security that you’ve begun your cooking!

• 2 bags (24 ozs) cranberries
• 1 orange, zest and juice
• 3/4 C water
• 2 C sugar

Preheat oven to 350

Stir all ingredients together. Pour into an 8×8 Pyrex dish. Cover with foil. Bake for 1 hour.

NOTE: I have stirred this in the Pyrex dish itself and in a bowl. If you’re a bit of a messy cook, like me, the bowl is easier!

Let cool completely. Refrigerate.

NOTE: This will look very loose when it comes out, and you’ll want to call Ernie, as I do EVERY year, and say IT’S TOO LOOSE. But, once it cools it will thicken, I promise. You can also easily halve this recipe if necessary.