Homemade Cranberry Sauce

It only takes 30 minutes and so worth it! Eat it with turkey, roast beef, or ham. Warm it and have it over brie, ice cream, or better yet a brownie sundae. Oh, use it on a sandwich. I am sure there are countless ways to use this sauce that is a little tart, a little sweet, and a lot yummy!

1¾ cups water
1/2 cup orange juice
2 cups sugar
1/4 cup corn starch
zest of 1/2 an orange
1 tsp cinnamon
2 (12 oz) bags fresh cranberries

In large pot, stir together water, orange juice, sugar, corn starch, orange zest, and cinnamon. Stir in cranberries, bring to boil and cook for 5 minutes. Turn down to low and simmer for 20 minutes until cranberries are tender and start to split. Use spoon or rubber spatula to press cranberries against side of pan to smash. Smash them all or leave some whole, it’s up to you and how you like it. Remove from heat, cool, put in airtight container, and refrigerate. Makes 6 cups of cranberry sauce.

One Year Ago: Happy Thanksgiving

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Fresh Cranberry Cake with Caramel Sauce

This cake has the perfect mixture of tart and sweet.  The cake is best if made the day before you plan on serving, the tartness of the cranberries mellows and then hit it with the sweet caramel sauce and whipped cream!

Cranberry Cake:
1/4 cup butter, softened
1 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1 cup evaporated milk
zest of ½ an orange
2 cups fresh cranberries

Preheat oven to 350°.  With electric mixer, cream butter and sugar.  Add egg and mix well.  Stir together flour, baking powder, salt, and nutmeg.  Add dry ingredients alternately with milk, and mix well.  Stir in orange zest and cranberries.  Pour batter into sprayed 11″x7″ or 9″x9″ baking pan.  Bake 35-40 minutes or until pick inserted in center comes out clean.

Caramel Sauce:
1/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy cream
1 tsp vanilla
pinch salt

In saucepan, melt butter over low heat.  Add sugar, brown sugar, heavy cream, vanilla, and salt.  Bring to boil slowly, stirring constantly.  Continue cooking and stirring for 5 minutes until thickens.

One Year Ago Today:  Crispy Crunchy Peanut Butter Brownies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

White Chocolate Cranberry Macadamia Nut Cookies

Macadamia nuts are expensive!  But, they are a unique flavor and once in a while a wonderful splurge.  These nuts are a favorite of my dad and I remember he usually had a can of them for snacking on his desk in the back office of our grocery store.  I can see him now…popping those nuts into his mouth while he worked.  Good times, love you dad!

3 cups flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbl vanilla
1½ cups dried cranberries
1½ cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts

Preheat oven to 350°.  Sift together flour, baking soda, and salt into medium bowl.  Using electric mixer, cream butter, sugar, and brown sugar.  Beat in eggs, 1 at a time, then vanilla.  Add dry ingredients and beat just until blended.  Stir in cranberries, white chocolate chips, and nuts.

Drop dough by scoop onto Silpat lined perforated sheet or cookie sheet.  Bake cookies until just golden, about 8-15 minutes depending on size, watch carefully. Cool on sheets.

Recipe from Bon Appétit.

One Year Ago Today:  Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Little Bit of Everything Oatmeal Cookies

When you want to make cookies, you have to decide what kind to make.  Today I just could not decide, I felt like a little bit of everything.  I like the chewiness of oatmeal, I love coconut, gotta have chocolate (can’t decide, I’ll use white, milk, semi-sweet and dark), a little tart from cranberry, and crunch from nuts.  My 1/2 cup measuring cup was very busy today!

2 cups flour
1½ cups old fashioned oats
1½ tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
1/2 cup coconut
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup chopped walnuts

Preheat oven to 375°.  In medium bowl, stir together flour, oats, baking soda, cinnamon, and salt.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Mix in eggs and vanilla.  Mix dry ingredients into creamed mixture.  Stir in coconut, cranberries, white chips, milk chocolate chips, semi-sweet chips, dark chocolate chips, and walnuts.  Drop by scoopfuls onto Silpat lined perforated sheet or cookie sheet.  Bake for 8-10 minutes (I say 8-10 minutes, ovens differ, but in mine 8 minutes was just right, don’t want to overbake them).

One Year Ago Today:  Cinnamon Sour Cream Coffee Cake

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Oatmeal Butterscotch Cranberry Cookies

You gotta love a good oatmeal cookie, sweet and chewy.  These have the added flavor of sweet butterscotch chips and tart dried cranberries.  They are a little dangerous, I keep grabbing one every time I walk through the kitchen!

1½ cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
3 cups oats (not instant)
2 cups butterscotch chips
1 cup dried cranberries
Preheat oven to 350°.  Combine flour, baking soda, salt, and cinnamon set aside.  In a large bowl, mix butter, brown sugar, and sugar.  Add eggs and vanilla, beat until smooth.  Stir in flour mixture just until combined.  Stir in oats, butterscotch chips and dried cranberries.  Refrigerate for at lease 10 minutes for dough to firm up.  Drop scoops of dough onto ungreased cookie sheets.  Bake for about 14 minutes or until barely golden.  Cool on baking sheets 5 minutes then transfer to wire rack to cool completely.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.