With a Grateful Prayer and a Thankful Heart: 9/30/12 - 10/7/12

Friday, October 5, 2012

Cranberry Fruit Conserve

I tried another cranberry sauce recipe, this time one from Ina Garten.
A great accompaniment for poultry, pork or ham. 
I am already looking forward to Thanksgiving dinner!
Cranberry Fruit Conserve 

Copyright 2002, Barefoot Contessa Parties!

Prep Time: 15 minutes, Cook Time: 20 minutes  Yield: 4 cups 

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Thursday, October 4, 2012


are the goldfish
the perpetrator

Monday, October 1, 2012

What's Been Happening

 Our baby celebrated her 21st birthday with a little help from some of her nieces and nephews.

Sunday, September 30, 2012

Cranberry & Fig Pie

I love the tartness of cranberries, so when I tasted this pie and thought it too sweet, I decided not to post the recipe.  John, on the other hand loved it and ate every last piece. So, on his recommendation, I am sharing it.
I substituted chopped fresh figs for the raisins 

Cranberry and Fig Pie
recipe source

1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups cranberries
1 cup raisins
1 tablespoon butter
1 (8-inch) unbaked pie shell, with extra for lattice strips. (I used this recipe for a 9-inch TWO crust)


1) Preheat oven to 450°F.

2) Combine sugar and cornstarch in a medium pot; whisk well. Add water and bring to a boil over high heat, whisking constantly. Cook until mixture thickens, stirring, about 5 minutes.

3) Add cranberries, raisins, and butter; cook 4 minutes, stirring occasionally.

4) Pour cranberry mixture into prepared pie shell. Bake 35 minutes, until crust is golden and filling is bubbly. Cool 15 minutes before serving.

Serve with Vanilla Ice-Cream, if desired


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