Chocolate Chip Scones

Chocolate Chip Scones @ NancyCThe first time I had these scones, they were made by Priscilla. She brought them to work as a snack for a co-worker’s birthday, and they were really good. She had made them with dried fruit and everyone wanted the recipe. The second time I had these scones, Brenda had made them and brought them into work. She had been craving chocolate, so she decided to try them with chocolate chips instead of dried fruit. And of course, they tasted just as wonderful.

I decided to try these scones with chocolate chips, too– those mini semi-sweet chocolate chips, because you get more bits of chocolate in every bite! They’re a great treat for breakfast and they even make a great dessert–or a snack in the afternoon!

CHOCOLATE CHIP SCONES by NancyC, adapted from a recipe by Priscilla T.

  • 1 cup sour cream or plain Greek yogurt
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup butter (2 sticks), room temperature
  • 1 large egg
  • 1 cup mini semi-sweet chocolate chips (note: instead of chocolate chips, you can substitute dried fruit and/or chopped nuts)

Preheat oven to 350˚F. Lightly grease or line a baking sheet with parchment paper; set aside.

In a medium bowl, combine sour cream or Greek yogurt and baking soda; set aside.

In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt. Cut in butter using a pastry blender.

Stir the sour cream or yogurt mixture and then the egg into the dry ingredients until just moistened. Fold in the mini semi-sweet chocolate chips.

Turn onto a floured surface and knead briefly. Roll or pat dough into a round 10″ disc that is 3/4″ thick. Cut into wedges and place on parchment-lined baking sheet. Bake at 350˚F for 17 to 20 minutes, until lightly golden. Serve warm or let cool completely.

These scones have a great texture–they’re a little moist, but not too moist. They’re sweet, but not too sweet. I think they’re best when they’re warm from the oven, but they’re pretty good when they’ve cooled, too. You can’t go wrong with these scones! I think they’re one of my favorites. Do you like making scones? What’s your favorite kind to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Create with Joy.

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Cranberry Sauce Muffins

Cranberry Sauce Muffins @ NancyC

If you happen to have any extra cranberry sauce left over from the holidays, here’s a good recipe you can use it in (if you don’t, keep this in mind for next year 🙂 ). These Cranberry Sauce Muffins are sweetened with brown sugar and whole berry cranberry sauce–you can use your own homemade cranberry sauce, like this Fresh Cranberry Sauce)–or you can use whole berry cranberry sauce from a can. These muffins have some oats in them, too, so they’re both healthy and tasty! Sometimes I add a Cranberry Sauce Glaze on top of these muffins but they are great with or without the glaze, so if you’re watching your calories, just leave the glaze off. They taste great right out of the oven, spread with a little butter or Cranberry–Pecan Cream Cheese Spread. Yum!

CRANBERRY SAUCE MUFFINS by NancyC, adapted from Serious Eats

Makes 16 muffins

  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup canola oil or light olive oil
  • 1 1/2 cups Whole Berry Cranberry Sauce (I use either my homemade recipe or the Ocean Spray® brand)
  • 1 large egg

Preheat oven to 400˚F. Line 16 muffin tins with paper baking cups.

In large bowl, blend together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In medium bowl, combine milk, oil, cranberry sauce and egg; blend well.

Fold wet ingredients into dry ingredients all at once and stir until dry ingredients are moistened.

Fill muffin cups about 3/4 (or just a little more) full. Bake 20 minutes at 400˚F, or until toothpick inserted in center comes out clean. You can eat these warm right out of the oven…spread with a little butter or Cranberry-Pecan Cream Cheese Spread. Or, let the muffins cool completely and top them with this glaze…

CRANBERRY SAUCE GLAZE 

  • 1 cup powdered sugar
  • 1 1/2 Tablespoons milk or half and half
  • 1 Tablespoon Whole Berry Cranberry Sauce
  • chopped pecans for sprinkling over glaze

In small bowl, mix powdered sugar and milk (or half and half) together, blending well. Stir in the cranberry sauce and blend well. Drizzle over cooled muffins, then sprinkle with pecans if desired. Let glaze set and then serve.

This is a great muffin for fall and winter when you’re craving that great cranberry flavor. And it’s always nice to bake muffins and other goodies when it’s cold outside! What have you been baking this winter?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

Bean and Barley Soup

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I made this soup on a very cold day earlier this month and it was just what I needed to warm up! Not only did it feel good to have a hot bowl of soup on such a cold day, but it was great eating something healthy, especially after all the rich holiday foods and sweets I had been indulging in.

This is a veggie soup with lots of good things in it like carrots, celery, onion, red kidney beans, tomatoes, baby spinach, and some pearl barley–all cooked in a vegetable broth. It’s easy to make, tastes great,  and is low on calories. So if you’ve made a new year’s resolution to eat healthier, you’ll have to try this out!

BEAN AND BARLEY SOUP by NancyC, adapted from Homemade Soups Made Simple

Makes 6 servings, about 170 calories per serving

  • 1 1/2 Tablespoons olive oil
  • 1 1/4 cups chopped or sliced carrots
  • 1 1/4 cups sliced celery stalks
  • 1 1/4 cups chopped onion (about 1 large)
  • 1 clove garlic, minced
  • 3 1/2 cups vegetable broth
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/4 cup uncooked pearl barley (I used Quaker® Quick Pearled Barley)
  • 2 cups firmly packed chopped fresh baby spinach leaves
  • salt and pepper, to taste

Heat oil in a 4-quart saucepan over medium heat. Add the carrots, celery, onion, and garlic. Cook and stir until vegetables are tender, about 10-15 minutes.

Stir in the broth, beans, tomatoes, and barley. Heat to a boil, then reduce heat to low. Cover and cook 30 minutes or until barley is done.

Stir in chopped spinach leaves and season to taste with salt and pepper, if desired. Cook until spinach is tender.

Soup makes a great meal when it’s cold out, and I think homemade soup it so much better than any you can buy. Do you like having soup in the winter too? What’s your favorite kind of soup to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Jumbo Ginger Molasses Cookies

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I like these gingery molasses cookies so much, I think I will make them every fall and winter! I first made them during this past Christmas season and think they’re a great cookie to munch on during the cold weather. They’re flavored with lots of ginger and some cinnamon and cloves. They’re slightly crispy on the outside and soft and chewy on the inside. And they are one big cookie! Big enough to satisfy any sweet tooth.

They’re very buttery, too–rich and buttery. And after you roll the cookie dough into balls, you also roll them in coarse sugar–I think the coarse, sparking sugar coating really makes them look special! Molasses cookies have never been a huge favorite of mine, but I really like these, so if you’ve never made molasses cookies before, you may want to give these a try!

JUMBO GINGER MOLASSES COOKIES by NancyC, adapted from Taste of Home

Makes 26 to 28 cookies

  • 1 1/2 cups (3 sticks) butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 1/2 cups all-purpose unbleached flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2/3 cup coarse sugar

Preheat oven to 350˚F.

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses; set aside.

In medium bowl, blend the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add this mixture to the butter/sugar mixture and mix everything well.

Shape cookie dough into 2-inch balls (I used an ice cream scoop to scoop the dough, then rolled it into balls) and roll in coarse sugar. Place 2 1/2 inches apart on ungreased baking sheets (or baking sheets lined with parchment paper). You’ll be able to fit about 6 cookies on each baking sheet. Bake 13 to 15 minutes or until tops are cracked. Let cool on cookie sheet for 1 minute, then transfer to wire racks to cool completely.

Do you like gingery, spicy, molasses-flavored cookies? What kinds of cookies do you like making during the winter months?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

White Chocolate Peppermint Scones

white-chocolate-peppermint-scones-nancycI like making at least one peppermint-flavored recipe each year for the holidays. This year, I decided to try scones. These White Chocolate Peppermint Scones have crushed candy canes both in the batter and sprinkled on top. White chocolate chips are mixed into the batter too. They might be a little too sweet for early in the morning, but they’re perfect for a holiday brunch, a holiday tea, or a dessert –with a scoop of ice cream on top…make that peppermint ice cream! 🙂

WHITE CHOCOLATE PEPPERMINT SCONES by NancyC

  • 2 1/4 cups flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/2 cup crushed candy canes or peppermint candies
  • 1 cup white chocolate chips
  • 2/3 cup plain or vanilla Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla

PEPPERMINT GLAZE:

  • 1 cup powdered sugar
  • 2 Tablespoons Half & Half
  • 1/4 teaspoon peppermint extract
  • 2 Tablespoons crushed candy canes for sprinkling on top
  • Optional: 1/2 Tablespoon coarse sugar for sprinkling on top

Preheat oven to 375˚F. Line a baking sheet with parchment paper; set aside.

In large bowl, blend the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the flour/butter mixture is crumbly. Stir in the crushed candy canes and white chocolate chips.

In medium bowl, mix yogurt, eggs, and vanilla until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).

Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 375˚F on your center oven rack for 18 -20 minutes, until golden. The scones may puff up as they’re baking, but they’ll settle down as they cool.

Cool scones for at least 20 minutes, or cool completely, and then add the glaze and topping.

To make glaze, mix powdered sugar, Half & Half, and peppermint extract until smooth. Drizzle glaze over scones with a small spoon, then sprinkle some crushed candy canes over the glaze. Let glaze set, then cut scones into wedges where scored, and serve.

Peppermint-flavored goodies are great for the holidays–they’re so fun and festive. Plus, it’s a great way to use those extra candy canes. Have you made any peppermint recipes this year?

Wishing you a blessed and joyful Christmas!

Linked to Fiesta Friday.

Jumbo Oatmeal Cranberry Chocolate Chip Cookies

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I start thinking about making recipes with cranberries as soon as the fall season comes around. Cranberries, whether they’re fresh or dried, are such a classic autumn and holiday ingredient. It just wouldn’t seem like Thanksgiving or Christmas without cranberries, would it? And because these cookies have dried cranberries, along with white and semi-sweet chocolate chips, they’re perfect for making this time of year when the days are chilly, evenings come earlier, and cookie baking and giving are in full swing.

These cookies are big, thick, and chewy–the kind of cookie you want to have when you’re sitting in a big, comfy chair with a mug of hot cocoa, wrapped in a warm blanket and maybe watching a favorite movie or reading a good book. Did I mention that these cookies also have oatmeal in them too? It always makes me feel a little better when a cookie has oatmeal in it–somehow, cookies with oatmeal just seem a little healthier, don’t they?

JUMBO OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES by NancyC

Makes about 18 cookies

  • 3/4 cup butter (1 1/2 sticks), softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup white chocolate chips
  • parchment paper, for lining cookie sheets

Preheat oven to 350˚F. Line cookie sheets with parchment paper; set aside.

In large bowl, blend butter, brown sugar, and granulated sugar together until light and fluffy. Add eggs and vanilla and mix well; set aside.

In a medium-size bowl, combine oats, flour, baking soda, and salt. Add half of this flour mixture to the egg/butter/sugar mixture and mix well; then add in the rest of the flour mixture and mix all ingredients well.

Fold in the dried cranberries, semi-sweet chocolate chips, and white chocolate chips; stir until these are evenly distributed in batter.

Drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (if dough is too sticky to work with, refrigerate it for 5 to 10 minutes before putting on cookie sheets). You should be able to fit 6 cookies per sheet. Bake at 350˚F for 12 to 13 minutes, or until very lightly brown (do not overtake, or cookies will be dry). Cool on cookie sheets for 1 minute, then move to wire rack to cool completely.

Baking cookies is a great thing to do when it’s cold outside–it makes everything so cozy inside! Do you like making cranberry-flavored goodies this time of year too?

Linked to Fiesta Friday, Meal Plan Monday.

Bite-Size Red Velvet Crinkle Cookies

bitesize-red-velvet-crinkle-cookies-nancycI never have enough time to make all the holiday cookies I’m wanting to. Because making those pretty, festive cookies does take up quite a bit of time. That’s where this recipe comes in handy. It’s easy, because cake mix makes up part of the dough, but these cookies still look pretty and festive with the crinkly, powdered sugar coating.

These Bite-Size Red Velvet Crinkle Cookies are a cute rounded shape. They’re slightly crunchy on the outside and have a soft cake-like texture on the inside. I was a little surprised that these cookies didn’t spread out more–I was fully expecting them too. They spread out a little, but for the most part kept their rounded shape. So if you want to make some bite-sized cookies for your holiday cookie tray, keep these in mind!

BITE-SIZE RED VELVET CRINKLE COOKIES by NancyC, adapted from AllRecipes

Makes 44 to 48 cookies

  • 1 cup powdered sugar
  • 1 Tablespoon cornstarch (optional)
  • 1 (16.5-ounce) Red Velvet Cake Mix (I used Duncan Hines®)
  • 6 Tablespoons canola oil or light olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla (optional)
  • Parchment paper for lining cookie sheets

Preheat oven to 375˚F. Line 2 cookie sheets with parchment paper; set aside.

Place powdered sugar and cornstarch in a shallow dish and blend with a fork; set aside (if you don’t have any cornstarch, you can just use the powdered sugar).

In large mixing bowl, mix red velvet cake mix, oil, and eggs (and vanilla, if using) until well blended and dough forms. Form dough into 1-inch balls and roll in powdered sugar mixture. Place on cool, parchment-lined cookie sheets, 1 1/2 to 2 inches apart.

Bake 1 cookie sheet at a time, placed in the center of the oven, at 375˚F for 8 to 9 minutes or until set (be careful not to overbake or cookies will be dry). Cool cookies for 1 minute on pan, then transfer to a wire rack to cool completely.

The only bad thing about these bite-size crinkle cookies is that it’s so tempting to pop a few in your mouth as you’re taking them off the baking sheet! Maybe you have more will power than I do. 🙂

Have you made any kind of red velvet cookies this holiday season?

Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Cream Cheese Mints

cream-cheese-mints-nancycI love the scent of pine during the holidays. And the taste of peppermint and mint–flavored sweets! This holiday season, I’m enjoying both.

Right now, I’m using the new limited-edition winter scent of ECOS™ Dishmate™ Hypoallergenic ecoswinterpineDish Soap–they have a special holiday scent called Winterpine that they sent me to try, and it smells so fresh and clean!  It’s a great way to add the scent of pine to your kitchen. If you’re not familiar with ECOS™ products, they are earth-friendly and made with plant-derived cleaning agents that clean well and are gentle and safe to use.

And I’m also eating some wonderful minty sweets! These Cream Cheese Mints are kind of addicting. They have a rich, creamy, minty flavor. I like them more than I thought I would, which makes them dangerous for me to have around. So I’ve been sharing them with friends and everyone really likes them. You can make these yummy mints for any special occasion–birthday celebrations, wedding and baby showers, wedding receptions, and, of course, the holidays! I tinted mine red (or I guess you could say pink) and green for Christmas, but you can tint them any color you want. Or don’t use any food coloring and leave them a soft creamy white. This recipe makes about 175 small mints, which is a lot, but you’ll need a lot if you’re making them for holiday parties or any other event!

CREAM CHEESE MINTS by NancyC, adapted from BettyCrocker.com

Makes about 175 small mints

  • 2 (3-ounce) packages cream cheese, softened (or use 6 ounces from an 8-ounce block)
  • 2 Tablespoons butter, softened
  • 6 cups confectioner’s sugar
  • 3/4 teaspoon mint or peppermint extract
  • Red and green food coloring, optional

In large bowl, cream the softened butter and cream cheese together, then add the confectioner’s sugar, 3 cups at a time, and blend until smooth. Mix in mint extract. The mixture gets pretty thick, so you may need to work everything in with your hands. Or, you can mix all the ingredients with a food processor (use on-and-off pulses until mixture comes together in a ball).

If you’re wanting to tint your dough red and green (or any 2 other colors), divide dough into 2 equal portions and place on wax paper or parchment paper; add a few drops of red food coloring to 1 mound of dough and a few drops of green food coloring to the other mound of dough; work in or “knead” food coloring into each mound until the coloring is evenly tinted to your desired shade. If you’re just making one color, you won’t need to divide the dough, and if you want your mints to be creamy white, you can skip this whole step–just leave out the food coloring.

Roll dough mixture into small balls (I rolled mine into balls that were between 1/2″ and 5/8″ in diameter-I wouldn’t go any larger than that or they will take forever to set–smaller is better!). Place on waxed paper or parchment paper–lined cookie sheets and flatten each ball with a fork. Let stand about 2 hours or until dry (If the mints are still a little soft after a few hours, go ahead and put them in the refrigerator to finish drying). When mints are set and dry, cover with another sheet of wax paper and refrigerate until ready to serve.

These mints are perfect for parties or sweet little food gifts! And this recipe makes plenty of them, so you’ll have extra for yourself! 🙂  Besides pine and mint, what other flavors and scents do you enjoy around the holidays?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Gifts that Change a Life from World Vision and a Giveaway!

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The Christmas shopping season has begun once again and gift-giving is on everyone’s mind…the perfect time to tell you about some gifts that help improve the quality of life for struggling children and families living in extreme poverty in the U.S. and around the world. The 2016 World Vision Gift Catalog invites you to Share Big Dreams this Christmas by not only giving a gift, but changing a life. And, World Vision is sponsoring a very special giveaway of beautiful handcrafted items made by artisans from around the world, which I’ll tell you about in a minute!

worldvisioncatalogBut first, in case you’re not familiar with World Vision, here’s some information about World Vision and their gift catalog:

  • The 2016 World Vision catalog is the 21st annual edition, and offers more than 100 meaningful gifts. Plus, there are more than 250 items available for giving online at www.worldvisiongift.org.
  • Popular items being given from the catalog to those in need include a goat and two chickens, clothing for children, ducks, and medicine.
  • Over 30 gifts in the catalog are $35 or less, including gifts like chickens, job training, or school supplies.
  • 84% of World Vision’s operating expenses are used for programs that benefit children, families, and communities in need, and they provide assistance to people in almost 100 countries.

Here are some ways you can support World Vision:

  • Choose a gift to donate…give a gift to help a child or family, from farm animals to farming tools, by going to www.worldvisiongifts.org or call 1-855-WV-GIFTS. Hard copies of the catalog are also available upon request.
  • Gifts can be given in honor of a loved one. Cards can also be printed or emailed from the website at any time to let an honoree know that something special has been given in their name this Christmas.
  • You can give a general donation to be used Where Most Needed…a one-time gift that will go towards needs that might otherwise go unmet.
  • You can donate and receive a handcrafted gift for yourself or for someone else–this donation will go to Where Most Needed. Choose from a variety of items like the beautiful Vietnamese Silk Scarf, Upcycled Artisanal Bowl, Thai Patchwork Tote, Drops of Turquoise Earrings, and much more. There are so many beautiful, unique handcrafted gifts online at the World Vision site!

I hope you’ll take some time to visit the WorldVison.org and learn more about how they are helping people worldwide and how you can be a part of that! You can also follow World Vision on social media: Facebook: /wordvision; Twitter and Instagram: @WorldVisionUSA

Now for the giveaway! The Giveaway is now Closed! The winning comment was #1, made by Pam!

worldvisiongiveawayThis giveaway, compliments of World Vision, includes 6 items worth $530. They’re pictured in the top photo and in the photo to the left: an Upcycled Artisanal Bowl, a package of Organic Coffee with a coffee scoop, a beautiful Vietnamese Silk Scarf, a Tree of Life Votive Holder, a Turquoise Medallion Necklace, and a Mango Wood Beaded Bracelet.

If you’d like to enter to win this giveaway from World Vision, leave a comment on this blog post telling me what your favorite gift item is from the World Vision site. Leave your comment on this blog post between now and Thursday evening, December 1, at 8 p.m. (CST). The random drawing will be made from comments on this post only! The winner will be chosen randomly via Random.org and the winner will be notified via email later  Thursday evening or Friday. If winner does not respond within 48 hours, I will do another drawing. This  Giveaway is limited to readers in the Continental U.S.

First entry:  Leave a comment on this blog post telling me what your favorite gift item is from the World Vision site.

Bonus entry (one per person): Follow my blog by email or on Facebook, Twitter, Pinterest, or Instagram–If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

Note: If your comment doesn’t show up right away, don’t worry–it just means I haven’t had the chance to click on it to approve it before it becomes visible!

Linked to Inspire Me Monday.

Fresh Cranberry Sauce

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It doesn’t seem possible that Thanksgiving was yesterday! The big meal we all look forward to has come and gone. The turkey, stuffing, mashed potatoes, gravy, and countless side dishes and desserts shared with family and friends…it’s all a pleasant memory now, unless you’re still enjoying the leftovers.

in_winters_kitchen_150dpi_rgb_1Most likely, you probably had cranberry sauce as one of the side items on your table or buffet. I was never much of a fan of cranberry sauce as a kid, but I like it now, especially if it’s homemade. As I was reading a review copy of the book In Winter’s Kitchen, by Beth Dooley, I found a recipe for cranberry sauce which I decided I had to try, since I’ve never made homemade cranberry sauce.

In Winter’s Kitchen is not actually a cookbook, although there is a small recipe section at the back of the book. It’s part memoir–the author shares stories of her family’s past Thanksgiving meals and winter meal traditions–and part informational guide to the local food movement Dooley discovered when she relocated years ago from New Jersey to Minnesota. She provides lots of information and insight on the benefits of eating locally–grown, fresh, organic, in-season foods. The book is well-written and very informational if you are wanting to learn more about farm-to-table foods.

I really liked the flavors in this cranberry sauce recipe–it’s sweet, but not too sweet and has a slight cranberry tartness. It’s much, much better than the sauce you buy in a can and it’s so easy to make–so hopefully you’ll get a chance to try it out sometime during the holiday season.

CRANBERRY SAUCE from In Winter’s Kitchen 

Makes about 2 cups

  • 3 cups fresh cranberries, rinsed and sorted
  • 1/2 cup apple cider or orange juice (I used apple cider)
  • 1/2 cup sugar, honey, or maple syrup (I used 1/4 cup honey and 1/4 maple syrup)

In a medium saucepan, bring the cranberries and cider or orange juice to a boil. Reduce the heat and simmer until the berries have popped open, about three to five minutes. Stir in sugar, honey, or maple syrup.

NOTE: The original recipe doesn’t say to do this, but after stirring in the honey and maple syrup, I continued to simmer the mixture an additional 5 minutes, then let it cool. The mixture will thicken as it cools, and then you can transfer the sauce into a small serving bowl.

Not only does this cranberry sauce taste great, it adds a nice touch of tradition to winter meals. Hope you enjoyed your Thanksgiving and are having a nice holiday weekend!

Linked to Inspire Me Monday.