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Posts Tagged ‘cranberries’

Happy Christmas! We’ve been asked to re-blog this post which was previously known as Thanksgiving Cranberry Sauce but it works just as well a month later. This will keep in the fridge for up to a week to have with the leftovers.

Chilli Cranberry Sauce

Gently heat 100g golden caster sugar and 175ml white wine in a saucepan. Wait until the sugar has dissolved and then bring to the boil.

Add 1/2 a mild red chilli (chopped and with seeds left in) and 300g of fresh or frozen cranberries, bring back to the boil and then simmer for about 10 minutes. You want the berries to burst but not collapse completely. Take the sauce off the heat. As it cools it will continue to cook and thicken.

 (Original recipe from BBC Good Food)

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Happy Thanksgiving to all our American friends! This is our contribution to the Thanksgiving Dinner we’re going to tonight – we hope it’s better than the ‘traditional’ tinned stuff we’ve heard about! It keeps well for a week which is useful when preparing for big feasts and a little bit of chilli does wonders for the taste.

Chilli Cranberry Sauce

Gently heat 100g golden caster sugar and 175ml white wine in a saucepan. Wait until the sugar has dissolved and then bring to the boil.

Add 1/2 a mild red chilli (chopped and with seeds left in) and 300g of fresh or frozen cranberries (ours came from Wisconsin), bring back to the boil and then simmer for about 10 minutes. You want the berries to burst but not collapse completely. Take the sauce off the heat. As it cools it will continue to cook and thicken.

 (Original recipe from BBC Good Food)

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Oh where to start. This was supposed to be a straightforward Tuesday night dinner – blanch a few cabbage leaves, make a bit of stuffing, roll them up and pop them in the oven.

All I can say is that the air was blue in my kitchen (if you don’t use that expression it means I swore a lot).

First I removed the central stalk and blanched the leaves as instructed. Then I made some seasonal stuffing, then I tried to put some stuffing onto a cabbage leaf and roll it into a neat parcel and that’s where it all went wrong. Did the person that wrote this recipe have some sort of gigantic cabbage leaves or something? Or were their cranberries not round and so didn’t ping out the minute you started trying to roll the things? Or did the big split up the middle not cause them a few problems when trying to keep all the stuffing inside? I’ll stop cause I’m getting angry just thinking about it.

Do not be put off by my bad experience – these are divine!!!  A few tips… don’t bother your head taking out the stalk; 6 cabbage leaves is not enough to use up all the stuffing so blanch a few more leaves than this; don’t panic if your stuffed cabbage leaves look like crap they will be fine when they come out of the oven (see pic); and it helps if you stick a cocktail stick through each one to hold it together (good idea Jono).

We had just these for dinner and I cannot do justice to how tasty they were. Chestnuts, wild rice, cranberries, rosemary, balsamic, honey and a few other goodies. The leftovers are going to be used for a side dish tomorrow night.  This is a great recipe and if you follow the advice above hopefully you won’t lose your temper while making. If you do lose your temper I promise you’ll feel better when you taste them.

Find the recipe here:

http://www.bbcgoodfood.com/recipes/8018/braised-stuffed-cabbage

Julie

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