Sunday, November 21, 2010

Cranberry Sauce x2

Can-Berries was a blast. My industrious guests made two kinds of sauce, survived floods AND hail, and had way too much fun with kitchen-aid attachments. We ended with a homemade feast - sauce, my favorite local cheese, pickles, and carolyn's apple galette!)

Even if you missed out on the fun, it's not too late to make your own sauce for the holidays! I love a classic sauce with a very traditional sweetener. This year I was excited to also try a more locally-influenced recipe. The pears and honey gave the sauce a jam-like consistency and milder flavor - not what I would choose to serve with all the trimmings, but delicious, and perfect for winning over cranberry holdouts.

Rebecca’s Decadent Cranberry Sauce
16 oz fresh cranberries
zest and juice of a large orange
1 cup water
1 cup maple syrup

Put everything in a pot and boil the crap out of it for 40 minutes or so, until thick and saucy, adding water and squishing as needed. Let cool. (Or process in jars for 10 minutes.)

Cranberry Sauce with Pears and Honey
Adapted from this recipe

1/2 cup water
2 pears - peeled, cored and diced
1 (12 ounce) package fresh or frozen cranberries
1 cup honey, or to taste
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest

In a medium saucepan, bring the water to a boil. Stir in pears, cranberries and honey. Reduce heat to medium and continue to cook until cranberries pop and the mixture thickens, about 20-30 minutes. Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week. (Or process in jars for 10 minutes.)

Friday, November 12, 2010

Can-Berries, the flyer

8 days til Can-Berries! The flyer doesn't lie!

If you want to invite someone the old-fashioned way, and I know you like to do things the old-fashioned way, you can actually download and print the flyer here. (Why is there a maze on the back, you ask? Because SOMEONE has to help the cranberry find his way to the rake!)

Sunday, November 7, 2010


OK, I'm the first to admit that can-shaped cranberries are a beautiful thing. But canning them yourself is tastier and more fun!

Can-Berries: By the Spoonful brings you a seasonal canning workshop, complete with punny name. Cranberry sauce itself is very low-maintenance, so this is a perfect introduction to water-bath canning. We'll make a traditional sauce and a locally-influenced sauce with pears and honey. Take a jar home for your Thanksgiving feast!
•Sat, November 20, 3-4:30ish
•My kitchen (please inquire for the address if you don't know)
•$5 to cover costs
•Please RSVP (email or facebook)