Thursday, August 8, 2013

What's Cooking?



The canning train hasn't stopped but has slowed down noticeably.

Just in case you think that the stove is the only appliance seeing any action around here this summer, I've been working on filling the freezer in the in between times so the oven and crock pot have both been running as well.

If you come to visit, we'll have to sit on the porch since it's actually cooler outside than inside with all the appliances going.

So far the freezer has been stocked with:
It's a good start to using up what's in the freezers ingredient-wise and taking steps towards having the freezer filled with breakfasts, snacks, and dinner options for the beginning of the school year - which is scarily close.

We had a little leftover wine (that almost never happens unless we didn't like the wine) which was perfect for making cranberry & red wine sauce.

Cranberry & Red Wine Sauce

1 pkg. Cranberries
1/3 c. Water
1/3 c. Red Wine
1 Tbs. Lemon Juice
2 1/2 c. Sugar

Put cranberries, water, and wine in a stainless steel pot and simmer on medium heat for 10 minutes (the popping of the berries should have stopped by then.)
Pour sugar and lemon juice into the pot with the cranberries.
Stir until all the sugar is dissolved.
Bring to a hard boil and keep it going for about four minutes.
Turn off the heat and ladle into hot sterile jars.
Process in a waterbath for 10 minutes.

This is part of Full Plate Thursday and Coco & Cocoa.

8 comments:

  1. I had to pin this! I love the idea of stocking a freezer but I never know what's good to freeze. Thanks for the list.

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  2. Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

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  3. Love the addition of the red wine :-)

    I have featured this in my new post on different ways to make cranberry sauce - thanks so much for sharing at Empty Your Archive, Alice @ Mums Make Lists

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    1. The wine adds a little depth to the flavor of the sauce. Wow! Thanks so much for including me in your round-up post Ms. Alice! :)

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  4. This looks so good. Can you make it as a Thanksgiving dish and NOT just for canning? Also, what does 'process in a waterbath' mean?

    THXX, Lisa

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  5. Oh absolutely Ms. Lisa! You can make it as is and not for long-term storage; after you've boiled the sauce for 4 minutes, wait for it to cool and put it in the fridge. Water bathing just means to boil the sealed jars in water for a designated amount of time to kill any bacteria. Thanks for stopping by!

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Your turn! Let me know what perfectly practical comments you have.

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