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

gone

are the goldfish
the perpetrator 
 it is a tiny pond obscured by bushes
 and home to goldfish that start out about 2-inches in the spring and grow to 5-6-inches by the time we close up the pond before winter
 we won't be needing to transport the goldfish to a lake this year
thanks to this fellow
a rather sad ending

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.
Flowers from my garden decorated a yellow cake with her favorite Fluffy Chocolate Frosting
Raider creatively arranged the pillow for his snooze on the sofa. 
In the spring we contacted our township about a tree at the curb that was in decline.  They arrived today to remove it.
 The township planted trees in our neighborhood many years ago and sadly some of them are now in need of removal.
 I saw what is probably one of the last hummers of the season at the feeder.
And something that makes me very happy...
I got my new-to-me car in the garage!
The past few weeks I have been working diligently downsizing and disposing of things we don't need.
I have gone through every closet, nook and cranny.
It feels much better already and reminds me of a song from a while back that I loved by Sara Groves and Joel Hanson called Traveling Light.

Well I was doubling over the load on my shoulders
Was a weight I carried with me everyday
Crossing miles of frustrations and rivers a raging
Picking up stones I found along the way
I staggered and I stumbled down
Pathways of trouble
I was hauling those souvenirs of misery
And with each step taken my back was breaking
'Til I found the One who took it all from me

Down by the riverside
(Down by the riverside)
I laid my burdens down,
Now I'm traveling light
My spirit lifted high
(I found my freedom now)
I found my freedom now
And I'm traveling light

Through the darkest alleys and loneliest valleys
I was dragging those heavy chains of doubt and fear
Then with the one word spoken the locks were broken
Now He's leading me to places
Where there are no tears

Down by the riverside
(Down by the riverside)
I laid my burdens down,
Now I'm traveling light
My spirit lifted high
(I found my freedom now)
I found my freedom now
And I'm traveling light

Down by the riverside
I laid my burdens down,
Now I'm traveling light
My spirit lifted high
I found my freedom now
And I'm traveling light

Down by the riverside
(Down by the riverside)
I laid my burdens down,
Now I'm traveling light
My spirit lifted high
(I found my freedom now)
I found my freedom now
And I'm traveling light 

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
PRINT RECIPE
Ingredients:

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)

Directions:

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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