So here’s what.
I know I said I’d have a set schedule here, but my inner rebel isn’t liking that idea lately. I originally thought I’d like it; thought that it would appeal to my OCD tendencies. But what if I craft a lot one week and want to tell you all about it? What if I don’t make cookies for a week (yeah right), or make a few kinds?
Will the world end if I don’t stick to my schedule?
Not that this matters for today, because its grab bag day which means I get to post whatever I want. And really, if we’re being honest, I can post whatever I want everyday. That’s the beauty of it being my blog.
You’re not the boss of me. (But I love you.)
So a few weeks ago, I got into the fall groove in the kitchen. I made those Cinnamon Sugar cookies and the winter squash has been in full effect (as evidenced by my slightly disconcerting Oompa Loompa look).
I also made one of my favorite sauces ever….Cranberry Sauce.
Technically, I think its actually considered a fruit butter, but what’s the difference and who really cares anyway? Its a jam/jelly/sauce/butter/dip….doesn’t matter. Its all used the same, it all gets mixed into food right?
I usually make a batch of this stuff about once a month for all of winter. I love it, its easy, and it tastes great with pretty much anything and everything. Thinned out, its great on salad, makes a great stir fry sauce with some apple cider vinegar, goes great on vanilla ice cream, on toast, on a spoon….
You get the idea.
This time I added ginger. Because my love of ginger has for some reason has been pushed to the back burner and that’s a damn shame.
I started to boil everything, turned the burner down to simmer and then promptly got engrossed in work. When I finally came to enough to smell the goodness of warming cranberry and ginger, it was mixed with….burning.
I ruined a saucepan and a whole batch of Cranberry Ginger Sauce.
Luckily the grocery store is all of 1 1/2 minutes (walking) away.
Cranberry Ginger Sauce
- 12 ounces fresh or frozen cranberries
- 1 tsp vanilla
- 1/8 tsp salt
- brown sugar, stevia, maple syrup, or desired sweetener, to taste (I used a pinch of stevia)
- 1/2 -11tsp ground ginger, depending on how much you love ginger
- 1/8 tsp nutmeg
- 1/2 tsp cinnamon
Put everything in a pot with about 1 cup of water and bring to boil. Reduce heat and simmer, stirring often, for about 30 minutes, or until thickened. The cranberries will pop, so leave the cover on the pan, slightly skewed to allow the steam to escape. You can puree the whole mix if you like your sauce creamier, but I just stirred it vigorously and left it slightly chunky.
Store in glass jam jars in fridge for up to 4 weeks.
Its really great on shredded brussels sprouts hash, too. With a little balsamic and some olive oil. Mwah (*kisses fingers in that Italian chef kind of way* You know what I’m talking about.)
I could get used to this whole fall thing. If only it wasn’t so cold all the time.
What’s your favorite fall flavor?