cranberry

Apple Cranberry Jam

By in Christmas, Condiments 1 Comment Tags: , , ,

The end of summer may be prime canning season but there are plenty of things to be jamming and canning all year long. It”d been a while since I”d canned anything and I was starting to get the itch. Apples and cranberries are so plentiful right now and are so delicious paired together that I couldn”t help but can one more thing to give away during the holidays.

I debated adding some spices to give it a christmas-y feel but decided against it since I already have some Spiced Plum Jam tucked away in the cupboard. I”m so glad I did – it has such a nice bright, fresh flavour and will pair together with so many more things. It”s perfect spooned alongside roast turkey or chicken, as a condiment on a holiday sandwich, or simply on a piece of toast with breakfast. It”s more versatile than most jam recipes and has such a lovely color that”s perfect for gifting during the holidays. Make a batch now to have on hand for last-minute hostess gifts, but don”t forget to keep a few jars for yourself!

Apple Cranberry Jam

New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

  • 8 cups peeled, cored, and diced apples (soft flesh apples are best)

  • 4 cups fresh cranberries

  • 6 cups sugar

  • 1 cup water

  • zest and juice of 2 lemons

Add apples, cranberries, sugar and water to a large pot. Bring to a boil and let cook until cranberries pop and apples have softened, skimming off any foam that forms on top. Stir in lemon juice and zest, lower heat to a simmer and continue to cook, stirring frequently, until mixture is thick and  passes the wrinkle test*. Once ready, you can pack it into jars or tupperware and freeze, or follow the process below for canning.

To can: While jam is cooking, sterilize 8, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 10 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.

*Wrinkle Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes: 8 (1/2 pint/250ml) jars

Adapted from Food in Jars.

Hot Mulled Cranberry Juice (& a christmas giveaway)

By in Beverages, Christmas, Warm 51 Comments Tags: , , ,

Hot Mulled Cranberry Juice (& a christmas giveaway)

I”m a sucker for the scent of cinnamon and cloves. I often get a pot of boiling water on the stove with a couple of cinnamon sticks and cloves thrown in just to get the house smelling pretty (an awesome trick I learned from my mom). As good as it smells though, it”s definitely not something I would ever want to drink.

But now, with this recipe, I can perfume the house and drink it too. :)

If you want to be the best hostess ever, get a pot of this Hot Mulled Cranberry Juice simmering on the stove just before company arrives and then offer them a warm mug as they walk in the door. They may just set up camp and never want to leave. I know I would.

If you”re in the mood to stir up a batch but you don”t want to drink it all at once you can refrigerate the leftovers and heat up individual servings in the microwave later. It”s a great drink to have on hand around the holidays for unexpected guests or just to warm up after an afternoon in the cold.

If only I took my own advice, because just talking about this is making me crave it – but alas I have no cranberry juice. Learn from my mistakes. Go pick up the ingredients for this right now!

Hot Mulled Cranberry Juice

For an adult version add a splash of rum or brandy just before serving.

  • 1 litre cranberry juice

  • 2 tablespoon maple syrup

  • 2 cinnamon sticks

  • 6 whole cloves

  • 1 mandarin orange, cut into quarters

Place all ingredients in a saucepan, squeezing oranges to release their juices before placing in pot. Bring to a simmer. Simmer gently, covered, for 20 minutes to infuse spices. Strain before serving.

Serves: 4

And now the giveaway!

****** THIS GIVEAWAY IS NOW CLOSED******

Since I think you guys are pretty awesome for coming here and giving me a part of your day, I really wanted to be able to give you something fun in return for the holidays. To me photos make some of the best gifts and what better than a free canvas print of one of your own photos or artwork?

Easy Canvas Prints is offering one special Kitchen Simplicity reader a free 16×20 inch canvas print. You can keep it for yourself or give it away as a Christmas gift. And, even if you don”t win you get a 50% discount (and free shipping) off your next order when you like Easy Canvas Prints on their Facebook page. Sweet deal, right?

Entry Rules:

  1. The print needs to be shipped to a mainland US address so make sure you have one available to you before entering.

  2. Leave me ONE comment telling me what foods you look forward to the most at Christmas time.

  3. Contest will end on Sunday, December 4th at 23:59 GMT and the winner will be announced on Monday.

Thanks again so much for reading and good luck to all! ;)

Cranberry Upside-Down Cake

By in Cakes, Christmas, Fall, Fruit, Sweets 36 Comments Tags: , , , , ,

This cake has Christmas written all over it. I know there will be people rolling their eyes since it”s only the beginning of November, but I love Christmas, so I”m not afraid to start sharing early. To be totally honest I started listening to Christmas music at the end of September. Not every day, mind you, but when it”s a gloomy day that needs perking up I pop in some Bing Crosby and my day gets a whole lot brighter.

I wasn”t planning on sharing any Christmas recipes quite yet but this cake would be so perfect for a Christmas gathering. The sticky, bright red cranberry topping with the scent of cinnamon and cloves wafting in the air. If you can make this and not turn on the Christmas music, I commend you.

For those of you who are still gearing up for Thanksgiving, Mandi from life… your way has partnered with 15 different bloggers (including myself) to bring you a Free Thanksgiving E-book that is completely dedicated to helping you get your Thanksgiving plans in order. This e-book has everything from How to Thaw a Turkey to Table Setting Inspiration. If you”re hosting Thanksgiving and feel like you could use some help with the planning then I recommend you check it out.

P.S. I think this cake would make a wonderful addition to the Thanksgiving table as well. It really is perfect for the entire holiday season, and it”s just too good to be limited to Christmas.

One Year Ago: Tortilla Salad Bowls

Cranberry Upside-Down Cake

adapted from Martha Stewart

  • 8 tablespoons softened butter, divided

  • 1 cup sugar, divided

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon cloves

  • 1 3/4 cups cranberries

  • 1 large egg

  • 1 teaspoon vanilla

  • 1 1/4 cups flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup milk

  1. Prepare an 8 inch round cake pan by rubbing the sides and bottom with 2 tablespoons butter (Don”t skimp on the butter! I thought it was a little excessive so I only used 1 tablespoon, but I had trouble with my topping getting stuck to the pan, so use the whole 2 tablespoons).

  2. Mix together 1/2 cup sugar, cinnamon and cloves. Sprinkle evenly over bottom of pan. Top with cranberries, making sure they are in a single layer.

  3. Cream together remaining 6 tablespoons of butter and 1/2 cup sugar. Mix in egg and vanilla.

  4. In a separate bowl mix together flour, baking powder and salt. Alternating with milk, mix the flour mixture into butter mixture in three additions, starting and ending with flour.

  5. Spread cake mixture over cranberries, smooth top.

  6. Bake at 350ºF for 30-35 minutes or until toothpick inserted in the centre comes out clean. Let cool for 20 minutes in pan, run a knife around the edges to loosen the sides. Flip onto serving platter.

Makes: 8 servings

*This cake is best served fresh, although the leftovers are still tasty, the sticky topping is so much better when it”s still a bit warm (in my opinion).

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Cranberry Ginger Jelly

By in Condiments, Fall, GF Sides, Gluten Free, Thanksgiving 7 Comments Tags: , , , ,

Cranberry Ginger Jelly

Canadian Thanksgiving is just around the corner and although I don”t make a huge feast for just the three of us, I do have fun making a few things here and there to remind me of home.

A turkey dinner is just not complete without some Cranberry Jelly (or sauce, depending on your preference). I never realized just how easy it was to make until I stumbled across this recipe on Martha Stewart.

There seems to be an error in the original recipe as it didn”t set up when done as written (and from reading the comments I wasn”t the only one with this problem) so I reheated the “jelly” and added another tablespoon of gelatin and that gave the perfect consistency for me (this is how it is written below).

I really love the addition of the ginger. It rounds out the flavour of the cranberries and adds something a little special. If you don”t like ginger you could substitute orange zest, or leave it out completely to enjoy a clean cranberry taste.

Any leftovers would be great on freshly baked scones with a pad of butter and would add some life to leftover turkey sandwiches.

I don”t think I”ll ever go back to buying the canned stuff. It”s just too easy and delicious to make it yourself.

One Year Ago: Oslo Food Festival, Butterscotch Apple Crisp

Cranberry Ginger Jelly

adapted from Martha Stewart

  • 2 (12-ounce) bags fresh or frozen (thawed) cranberries

  • 2 cups sugar

  • 2 teaspoons finely grated peeled ginger

  • 2.5 cups water, divided

  • 2 tablespoons unflavoured gelatin

  1. Place cranberries, sugar, ginger and 2 cups of water into a saucepan and cover with a lid. Bring to a simmer and let cook for 10 minutes or until the berries have burst.

  2. Pour 1/2 cup water into a large bowl. Sprinkle gelatin over and let sit for 5 minutes until softened.

  3. Pour cranberry juice through a fine sieve into bowl with gelatin, pressing on solids to extract juice.

  4. Remove sieve and discard solids. Stir liquid in bowl until gelatin is dissolved. Pour into a container and set aside to cool to room temperature before covering.

  5. Refrigerate for 4 hours before serving. Should stay good for one week the in the fridge.

Makes approximately: 4 cups

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Grapefruit Cranberry Marmalade

By in Christmas, Condiments, Fall, GF Sides, Gluten Free 27 Comments Tags: , , , , , ,

Grapefruit Cranberry Marmalade

My life feels a bit like a circus right now. Everything”s going a little crazy and I”m having a hard time keeping my attention in one place. I didn”t even have the time to attempt this months Daring Bakers Challenge, which was the French Macaron. It is something I will have to try and conquer soon because it looks like so much fun! Hopefully things will get back into a regular rhythm soon so that I have more time to share with you dear folks.

The lovely Aimee over at Under the High Chair is hosting a jam swap. I could not resist contributing when I saw this marmalade recipe. I”m not sure what is up with my obsession with cranberries lately, but I can”t seem to get them out of my head. They are like little shining jewels to my minds eye and I simply must have them!

The grapefruit, cranberry combination of this marmalade intrigued me instantly and sounded like perfection. The breathtaking color is so festive and makes these perfect for giving as hostess gifts for either Thanksgiving or Christmas. If you are not a fan of marmalades then this just might be the one that breaks you. And, if you ARE a fan of marmalades then my gut tells me that you will love this! The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.

This is a simple, straightforward recipe that requires no pectin. Just an hour of boiling 4 ingredients together, allowing it to cool and you have got a perfectly beautiful marmalade! What are you waiting for? :)

Grapefruit Cranberry Marmalade 158

Grapefruit Cranberry Marmalade

adapted from myrecipes

  • 4 large grapefruit (about 4 pounds)

  • 1.5 cups water

  • 2.5 cups cranberries

  • 3 cups sugar

  1. Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white pith. Slice the rind into thin strips. Place in a large saucepan.

  2. Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it”s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it”s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane.

  3. Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally.

  4. Stir in cranberries and simmer for another 10 min.

  5. Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.

  6. Remove from heat and allow to cool 10 min. Poor into jars or plastic containers and allow to cool for another 20 min before putting on lids. Let sit on counter until room temperature. Store in the fridge or freezer.

Makes approx: 5 cups

*This will keep for 3 weeks in the fridge or 6 months in the freezer.

*Cranberries have enough natural pectin to set this jam by itself. It is important to note that fresh cranberries have more pectin then frozen ones and therefore will set firmer. I did use frozen cranberries for mine and it turned out fine.

*To remove excess pith from the peeled rind: hold the rind firmly, pith side up, with one hand and drag your pairing knife in the opposite direction, shaving away the pith.

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Grapefruit Cranberry Marmalade 84 (1)

Making Cranberry Juice

By in Beverages, Cold, Fall, GF Sides, Gluten Free, Homemade, Thanksgiving 36 Comments Tags: , , , ,

Making Cranberry Juice

I am not one to usually make juice from scratch. For some reason in my mind it always seemed like a lot of work and I didn”t understand the reasoning behind it, when it is so readily available to purchase. But, after making homemade Cranberry Juice I have been converted. It is pure. It is tasty. And, you can control the ingredients. No more overly sweet fruit juice for me!

This juice is a cranberry lovers dream (just ask my mother). The tart flavour cleanses the palate and lends itself to avoiding becoming overly sweet. The ruby red color has an elegant translucent sparkle, which makes it perfect for entertaining. There are awesome health benefits too. Of the many, it helps in the fight against cancer, gives you better cholesterol, and helps you loose weight. It takes no work at all to make. You just let it do it”s thing and you get amazing juice as a result. A divine drink all around!

This is the last instalment in my countdown to Thanksgiving. For those of you who are celebrating, enjoy your time with family and friends! I hope you all have a wonderful weekend!

Cranberry Juice 24

Cranberry Juice

adapted from Tartelette

  • 600g pckg. frozen cranberries, thawed (or fresh if you prefer)

  • 6 cups water

  • 1 cup sugar

  1. Place the cranberries and water in a saucepan and bring to a boil. Reduce to med. heat and cover loosely. Simmer 10 min. until the cranberries have burst.

  2. Strain through a colander lined with cheesecloth. Resist the urge to press on the fruit to extract more juices.

  3. Pour the strained juice back into the sauce pan and add sugar. Bring to a boil and simmer for 3 min.

  4. Let cool to room temperature before cooling the the fridge.

* I did not have cheesecloth at the time so I used a sturdy paper towel.. just don”t use too much as it soaks up the juices and you do not want any juice to go to waste. :)

** The amount of sugar needed may vary depending on your taste and the sweetness of the berries. If you think you may prefer it more tart start with 1/2 cup and work your way up.

*** A great way to make this juice stretch further is to serve it half and half with ginger-ale.

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