Cranberry Sauce with Apples and Ginger Print Serves: 10 A delicious accompaniment to any poultry dish, especially turkey, or enjoyed paired with chevre. The flavor and color are bright and fresh as the ingredients are raw. Add a whole lemon, lime and/or orange to add citrus flavor. Takes only minutes to make with a food processor. Stores for up to a week or more in the refrigerator. Ingredients
- 12 ounces (or more) of fresh cranberries
- 2 firm, fresh apples
- 1 tablespoon fresh grated ginger root
- maple syrup, to taste (approximately 3 – 4 tablespoons)
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients (optional):
- Wash cranberries and drain in a colander.
Kale, Lemon and Cranberry Salad Print Serves: 6 Quick to make and delicious to eat. The lemon dresses the kale and the cranberries add just the right amount of sweetness. Ingredients
- 2 bunches kale
- 2 lemons, juiced
- 1+ tsp salt
- freshly ground pepper to taste
- 1 tsp celery salt
- ½ cup dried cranberries
- ½ cup roasted sunflower seeds (optional)
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
- celery salt
- salt and pepper
- Wash and remove ribs from kale.
I went searching for the perfect bread pudding and saw so many different variations I liked that I ended up creating my own. With a little maple syrup drizzled on top it’s a decadent holiday breakfast. Serve it with a scoop of ice cream or a dollop of whipped cream and you’ve got dessert.
Several of the recipes I saw gave directions for assembling the ingredients the night before and chilling in the fridge until morning. I’m not sure how well the panettone would hold up.
Posted in Recipes, Shannon's Kitchen Also tagged bread, breakfast, cream, dessert, eggnog, holiday, ice cream, panettone, pudding, sweet, syrup, winter
This is how my grandfather made his cranberry sauce. The only change I’ve made from the original is to cut down on the sugar by replacing the water with apple cider. The sweet and tart is nicely balanced with perhaps a slight emphasis on tart. If you prefer your cranberries sweeter, add another 1/4 cup of sugar. Another yummy choice would be to use orange juice in place of the apple cider.
Cranberry Sauce Print Author: Charlie Hepburn Ingredients
- 12 oz. Vermont cranberries, rinsed and picked over
- ¾ cup apple cider
- ½ cup sugar
- 3 cloves
- one cinnamon stick
- several strips of orange peel
- ⅛ teaspoon salt
- Bring apple cider, sugar, cloves, cinnamon stick, orange peel and salt to a boil over high heat stirring occasionally.
Holiday Granola Print Author: Shannon Hepburn- barely adapted from My New Roots This is my holiday gift giving granola - people are always delighted to receive a delicious homemade treat Ingredients
- 4 cups rye flakes
- 3 cups rolled oats
- ⅓ cup sunflower oil (or butter if you're feeling decadent)
- ⅓ cup maple syrup
- zest of one large orange
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup raw almonds
- ½ cup walnuts
- ½ cup shelled pistachios
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup dried cranberries
- 1 cup puffed brown rice
- 1 cup puffed millet
- I like to add 1 cup of Crunchy Flax cereal (made by Enjoy Life) - they are little unsweetened balls that give a satisfying crunch to the granola
- Preheat oven to 350 degrees F.
Posted in Recipes, Shannon's Kitchen Also tagged bake, baked, breakfast, food for kids, fruit, granola, nuts, oats, rye, vegan