Dec
13

Cranberry Whiskey Applesauce

OK, I realize that you may be thinking I’m a little late out of the gate with a Cranberry Sauce recipe. Thanksgiving has come and gone, and no one is thinking about cranberry sauce anymore. Except for me. I am. Because I discovered that it’s complimentary to many different food items and meals besides the traditional Thanksgiving feast.

In fact, I made this Cranberry Whiskey Applesauce for Thanksgiving and then made it AGAIN because it was so good…. (and because I had leftover ingredients). I served on the side of a rice and beans dish last night, it’s good with waffles, it’s good with butternut squash and kale, it’s good with a lentil loaf, it’s good atop pumpkin cornbread, waffles, pancakes, basically, everything. It’s good with everything.

AND, it’s still the holiday season so I still consider myself relevant with this recipe. So there. 

Tin Cup Whiskey

I’ve made applesauce before and I’ve made cranberry sauce before, I’ve even made Cranberry Applesauce before, but this was the first time I added whiskey. The reason that adding whiskey appealed to me is because I was cooking for my boyfriends parents who are Irish… and they love them some whiskey. In fact, when they were here visiting we all got drunk-ish on whiskey shots one afternoon. Shamefully, I couldn’t even take one shot – I had to sip. They kept talking about how “smooth” the whiskey was, while I tried my hardest just to keep up. Sigh. I’ve got a lot of work to do if I’m going to be a part of that family.

So anyway, I knew that I could not invite an Irish family in to my home on the holiday without having a bottle of whiskey on hand. I went to Trader Joe’s and found a CO local whiskey, Tin Cup. It’s got some relation to Stanahan’s whiskey (which is da bomb) but I don’t quite remember what the relation was. The Tin Cup is like Stanahan’s little sister, or anyway that’s how I see it…. It’s also more affordable than Stanahan’s! (like)

So the recipe….

easy Cranberry (Whiskey) Apple Sauce
Author: 
 
Ingredients
  • 6-8 apples*, chopped
  • 3 cups cranberries
  • ¼ cup apple cider, apple juice, or water
  • ½ cup raw turbinado sugar
  • ½ teaspoon vanilla extract
  • ½ cup whiskey
  • 1 teaspoon cinnamon
  • 1 cinnamon stick
  • a pinch of sea salt
Instructions
  1. Put all ingredients in a large pot and simmer on low-medium heat for about an hour or two.
  2. Once the cranberries and apples have softened, move the pot away from the heat and let it cool slightly (this could take another hour).
  3. Either mash the sauce with a masher for a chunkier sauce OR put the mixture into a blender and puree for a smoother sauce.
  4. Serve warm, chilled, or at room temperature.
Notes
*I prefer to use a sweet apple variety (like Honeycrisp) to compliment the tartness of the cranberries.

 Cranberry Whiskey Applesauce

Love

Crista


Dec
18

Caramelized Onion & Apple Chutney

I’m headed back home for the holidays soon and I have big plans to cook for some family and friends. My family is made up of carnivores so there is a chance they’ll turn their noses up to my veggie foods, but I’m going to cook it anyway!

In search of something I could prepare in advance and take to my family to enhance their prepared meals with a little touch of my home-cooking, I decided on a chutney. 

This chutney can be used to add flavor and aroma to a variety of different foods. I’d like to try this chutney atop a sweet potato or winter squash dish. It could be served with cheese & crackers, or on a flatbread, or atop a meat or fish. You could put this chutney on a sandwich (think leftovers!), or even on brats & (veggie) burgers. 

Caramelized Onion & Apple Chutney
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 large red onions, thinly sliced
  • 3-4 apples, chopped
  • 4-5 cloves of garlic, minced
  • 6 inches of ginger root, minced
  • 2 cups raw turbinado sugar
  • 2 cups red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground nutmeg
  • 2 tablespoons ground cloves
Instructions
  1. In a large pot, sautee the onions in olive oil until they begin to caramelize, approximately 10 minutes.
  2. Add garlic and ginger, sautee for another 5 minutes.
  3. Add the remainder of the ingredients to the onions, and mix well. Bring the mixture to a boil.
  4. Reduce the heat to low, and simmer.
  5. Stir often until the mixture has begun to thicken, this could take up to 2 hours.
  6. Transfer the chutney in to hot, sterilized jars and allow to cool or serve immediately.*
Notes
*If you are not canning this chutney, it can be kept in the refrigerator for about one week.

 Preparing this chutney is extremely easy, and it is made with fairly common ingredients. The prep time for this dish is only 20-30 minutes, but it will simmer for an hour or two providing an aromatic, warm fragrance throughout the house.

Caramelized Onion & Apple Chutney

Love

Crista