Drinks & Smoothies · Recipes

Three Ideas for Leftover Cranberry Sauce

Hope you all had a happy Thanksgiving & Black Friday and that you’re getting geared up for Cyber Monday (I know I am!) I meant to post this last year, but then forgot to do it and eventually it was too late. As I’ve mentioned before, I love making homemade cranberry sauce, and I always make sure there’s plenty extra. But what if you just have TOO much left over? Here are a couple fun things to do with extra cranberry jelly.

Photo Courtesy of Inspired2Cook (http://www.inspired2cook.com/2011/12/17/leftover-cranberry-sauce-vinaigrette/).

First up, a salad dressing by Inspired2Cook:

Cranberry Sauce Vinaigrette

Adapted from Cook’s Country Magazine. Makes about 1 cup.

  • 1 tablespoon finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/2 cup leftover cranberry sauce

Whisk shallot, mustard, red wine vinegar, and olive oil into leftover cranberry sauce. Season with salt and pepper.

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Next up, a smoothie, courtesy of Hillbilly Housewife:

Cranberry Smoothie

  • 1 can or 16 oz. of cranberry sauce
  • 1 bag (16 oz) frozen unsweetened peach slices, partially thawed
  • 1 container (6 oz) vanilla yogurt
  • 3/4 cup orange juice
  • 1/4 to 1/2 teaspoon ground cinnamon

Blend together until smooth. Serve cold.

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Finally, scones, courtesy of Gourmandia:

Cranberry Oat Scones

  • 1 C rolled oats
  • 2 C all-purpose whole wheat flour
  • 1/3 C light brown sugar, packed
  • 3 tsp (=1 tbsp) baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ C butter or margarine
  • 2 eggs, beaten
  • 1/3 C plain yogurt
  • 1 tsp vanilla OR orange extract
  • 2/3 C cranberry sauce (the thicker the better)

Preheat the oven to 425F. In the large mixing bowl, mix the dry ingredients, then add the butter/margarine and cut it into the flour mixture. As long as you’ve washed them well, you can use your hands to do the cutting, but a fork will work just fine. In the small mixing bowl, combine the egg, the plain yogurt, the vanilla/orange extract, and the cranberry sauce. Mix with the fork until well-blended. Make a well in the centre of the dry ingredients and add the wet ingredients to them. Blend lightly with the fork until you have a soft dough. Scoop out quarter-cup-sized balls of dough and place them on the greased cookie sheet or into the cups of the greased muffin tin. (You can also drop all of the dough into a greased cake or loaf pan and use the dough to make a thick cake or dessert loaf. Bake your scones in the oven for abut 15 minutes, or until they are golden brown. NOTE: If you are doing the loaf/cake version, you will need to cook it for a good half-hour.

Serve hot with butter, and enjoy.

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Recipes · Tips and Tricks

STEP BY STEP: Canning peach preserves

All summer I’ve been waiting for a free afternoon to do some canning.

I’m a newbie, so my husband bought me a Ball starter kit at Tags Hardware in Porter Square earlier this year, and my mom offered to show me the ropes this past weekend. We decided to start by putting up some farmstand peaches to share with our friends and family this winter, since they’re so abundant now!

Before you get started, here’s a list of essential equipment:

  • A large stockpot, deep enough to submerge the cans
  • A set of jars designed for canning, such as those made by Ball or Kerr.
  • A funnel to ladel the preserves into jars
  • Tongs or can lifters to remove hot jars from boiling water
  • A canning rack to submerge the cans upright
  • A magnetic lifting utensil to remove lids from boiling water
  • A headspace tool for eliminating air bubbles
  • Dissolvable can labels
  • Pectin (a jelling agent for fruit)
Ball’s Canning Discovery kit is a great starter pack for novice canners.

More experienced preservers may also own a pressure canner for low-acid foods that require temperatures beyond the boiling point, such as vegetables & meats.

I bought four pounds of peaches for $9 at the Farmer’s Market on Natick Common Saturday morning. To get them ready for preserving, my brother and I first boiled them for about 10 minutes and then dunked them in an ice bath to make it easier to remove the skins and pits.

Meanwhile, wash the cans in hot soapy water and sanitize the lids and rings in simmering water. It’s important not to let the lids and rims boil.

Before I go any further, here’s the recipe we used.

Peach Preserves (from the Ball Blue Book)

Yield: about 9 half pints

  • 4 cups sliced, pitted and peeled peaches (about 4 pounds)
  • 6 TBSP Ball Classic Pectin
  • 2 TBSP lemon juice
  • 7 cups sugar

Combine peaches, classic pectin and lemon juice in a large saucepot. Bring to a boil, stirring gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Meanwhile, simmer the jars so they are hot and set aside.

Ladel hot preserves into hot jars, leaving 1/4 inch headspace (there’s a handy guide in the Ball Blue Book, but if you are looking at the jar at eye level, 1/4 inch of space at the top falls just about near the upper-most rung on the mouth).

Make sure to wipe the rims of the jars so they are totally clean before processing.

Remove the lids and rims from the simmering water with your magnetic jar-lid-lifter. Adjust two-piece caps on the jars. You don’t want to put them on too tight; just a spin until they’re snug will do.

Process 10 minutes in a boiling water canner.

You may need to process in two batches if you are putting up more cans than the pot can handle at one time. Remember it’s very important to pick a pot that’s large enough so the jars are covered by at least one inch of water. And, contrary to what you see pictured above, you should always use a lid! Once the 10 minutes are up, carefully use your tongs to remove the cans from the water and set on a rack to cool. Do NOT pour cold water over them or do anything else to speed up the cooling process.

I find it’s best to let your preserves sit for at least 12 hours — a full day is even better. Within a few minutes of taking them off the boil, you should hear (and see) the lids “pop” when they seal up. Once they’re at room temp, you can store them in a cupboard for up to one year. Before you store them, though, don’t forget to label and date them. Now, you have delicious preserves to help you enjoy the fresh taste of summer throughout the crisp fall and into the long, cold winter!

Troubleshooting

Most people have to learn the hard way that you can’t get the same results by doubling or halving a canning recipe. Follow them only as directed.

It’s also important to use only fresh-picked produce for canning.

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