Cranberry Day

Dazzling Cranberry Sauce

4 cups cranberrys
3/4 cup water
1/4 cup orange juice
5 heaping spoonfuls light brown sugar
1 small apple, diced fine
1 dash each nutmeg, ginger, allspice

Boil liquid and dissolved sugar. Add cranberries and apple. Stir until cranberries burst. Add spices. Stir. Cool. Store in refrigerator for at least 4 hours before serving. Serve cool.

I made madlori's Cranberry Sorbet (currently in the freezer), but was left with a bunch of cranberry guts and nothing to do with them. I wasn't about to throw out decent cranberry guts.

So here we go:

Mad Cranberry Gut Chutney

Cranberry guts (boiled cranberries with the liquid strained out)
1 small onion, diced fine
3 small apples, chopped
2/3 cup cider vinegar
2 tbs orange juice
2 tsp lemon juice
2 handfuls sliced almonds
2 handfuls raisins
ginger to taste
dash allspice
1/2 cup light brown sugar

Heat vinegar, orange juice, and lemon juice. Dissolve sugar. Add fruits. Add spices. Add almonds and raisins. Cook until apples are tender. Cool. Chill until served.

Later: Pie, pie, and more pie. I need a pie icon.

Pie Time Now

Pumpkin Pie with Homemade Ginger Graham Cracker Crust

1 can pumpkin pie
1 cup milk (Lactaid)
2 tbs ginger
1 tsp cinnamon
1 tsp allsprice
2 tsp nutmeg
1/4 cup molasses
1 beaten egg

Mix thoroughly in bowl.

Crush enough ginger snap and graham crackers to line 9 inch pie plate. Add enough olive oil to make stick. Mix. Line pie plate. Pour in filling. Bake at 450 F for 10 minutes and 350 F for 45 minutes or until firm in the center.