Tag Archive: cranberry


Jalapeño Cranberry Sauce

My family has always skipped the “gel in a can” and made cranberry relish from scratch, with sugar, an orange, and a blender.  But last year, I decided to try making a sauce instead.

Doesn't that look festive?

Doesn’t that look festive?

I am the biggest spice weenie, but everyone else in my family likes things hot.  My parents are on a perpetual quest for sinus-nuking Chinese mustard.  Dad and my grandfather used to have jalapeño-eating contests.  A while back, I gave Dad a bottle of the kind of hot sauce that comes with a disclaimer; he and the Wife each tried a drop, and bonded through their tears.  When I don’t weenie it down, people with normal capsaicin tolerance describe this cranberry sauce as having great flavour with a mild kick.  The only way I can handle it is with the accompaniment of dairy, like on a cracker with feta cheese.

It's also fantastic on vanilla ice cream.

It’s also fantastic on vanilla ice cream.

INGREDIENTS:
12 oz. fresh cranberries
2 jalapeño peppers
1 c. water
1 c. sugar
2 tsp. lemon or lime juice*

  • remove cores and seeds from jalapeños, then mince
  • stir sugar in water in a saucepan to dissolve, bring to a boil
  • add in cranberries, jalapeños, and juice, return to boil
  • drop heat to simmer for 10 minutes, stirring occasionally (the less you stir, the more nice, big berry chunks you’ll have)

If you’re into canning, you can absolutely do a large batch of this and save it to give out as gifts (Merry Christmas, Dad!), or for your own personal hoarding.  Otherwise, let it cool to room temperature, then store it in the refrigerator.

* Chemically, there is no reason you couldn’t substitute in orange juice if you wanted to. If somebody wants to try that as a variation, please comment to let me know how it came out!

Cranana Bread: an experiment

I have always regarded banana bread as a Hail Mary pass against food waste: about as likely to be successful, and about as appetizing.

Gee, tell your wife I said "thanks." Or y'know... don't.

Gee, tell your wife I said “thanks.” Or y’know… don’t.

But sometimes, you’re looking through the pantry for maple syrup, and you find a bag of old bananas that are just too mooshy to eat straight.  And then you say, “Self, you’re going to do this, you’re going to have fun with it, and it’s okay if it comes out gross, because you’re going to learn from it, and you can always just throw it out, since that’s what would have happened to the bananas anyway.”

I added ginger and nutmeg for a little bit of a “spice cake” quality, and dried cranberries to give it some pizazz, and to counter that blah-mooshy-banana flavour.

And I was pleasantly surprised.  The only thing I might do differently is to substitute the dried cranberries with fresh ones, which would give a little more zing, and a more consistent texture.

Deliciousness, with a side of cream cheese.

Deliciousness, with a side of cream cheese.

INGREDIENTS:
1 c. sugar
1/2 c. softened butter
3 overripe bananas
2 eggs
1/2 tsp. vanilla extract
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. cranberries (dried or fresh)

  • preheat oven to 350°, and grease and flour a 4″x8″ loaf pan
  • cream together butter and sugar, then mix in peeled bananas, eggs, and vanilla extract
  • in a separate container, mix together flour, baking soda, salt, ginger and nutmeg
  • mix dry ingredients into banana goo
  • stir in cranberries to incorporate
  • bake 50-60 min. until toothpick test comes out clean
  • remove from oven, and allow to cool