SMALL-BATCH CRANBERRY MAPLE BUTTER (CANNING)
Thick and deep red, this makes a great topping for pancakes or ice cream, as well as a fat replacement in muffins, according to "The Complete Book of Small-Batch Preservation". You can make this with frozen or fresh cranberries.
Provided by zeldaz51
Categories Berries
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine cranberries and apple juice in a medium non-reactive saucepan and bring to a boil on medium-high heat. Reduce heat, cover, and simmer 5 minutes until cranberries pop, stirring frequently.
- Remove from heat and cool slightly, then puree mixture in a food processor until smooth. Press through a sieve and discard seeds. Return sieved mixture to saucepan, add maple syrup, honey, and cinnamon and simmer, uncovered, ten minutes or until thickened, stirring occasionally. Remove from heat and stir in vanilla.
- Ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 383.7, Fat 0.4, Sodium 14.9, Carbohydrate 99.7, Fiber 9.2, Sugar 78.6, Protein 0.9
CRANBERRY BUTTER
Steps:
- In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.
PORK TENDERLOIN CUTLETS WITH CRANBERRY MAPLE SAUCE
I was looking for a recipe to use up some dried cranberries and to try the maple syrup I received in the food swap. This one, printed in the Houston Chronicle, caught my eye. Pork tenderloin cutlets are delicious, the sauce is very nice, and the dish is prepared in minutes! Cranberries and maple - defintely Wisconsin (Midwest U.S.)
Provided by PanNan
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound pork slices until 1/4 inch thick.
- Lightly sprinkle with salt and pepper.
- In a large, heavy frying pan, heat butter and oil over medium heat.
- Add pork and sauté for about 3 minutes or until cooked, turning once.
- Remove pork and set aside.
- Add onion to frying pan and sauté for 2 minutes or until tender.
- Stir in stock, vinegar, syrup and cranberries; bring to a boil.
- Cook for 3 to 5 minutes or until slightly thickened.
- Add salt and pepper to taste.
- Return pork to mixture and heat through.
SMALL-BATCH BRANDIED CRANBERRY CONSERVE (CANNING)
Serve with roasted meats and game, or with baked Brie. A great holiday gift, using fresh or frozen cranberries. Nuts are optional, or substitute another type, like pine nuts. From "The Complete Book of Small-Batch Preserving".
Provided by zeldaz51
Categories Berries
Time 40m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Finely chop orange, peel and all, in a food processor (remove nay seeds first). Combine with cinnamon stick, cloves, water and lemon juice in a medium non-reactive saucepan. Bring to a boil on medium-high heat, reduce heat, cover, and simmer gently for 10 minutes. Remove cinnamon and cloves.
- Add cranberries and sugar. Return to a boil, reduce heat, sand simmer, uncovered and stirring frequently, until berries pop and mixture forms a light gel, about 5 minutes. Remove from heat and cool slightly, then stir in brandy and almonds.
- Ladle into hot half-pint jars and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 497.6, Fat 4.3, SaturatedFat 0.4, Sodium 8.3, Carbohydrate 102.5, Fiber 6.2, Sugar 92, Protein 2.4
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