Andrea Meyers » Condiments

Greek Burgers and Tzatziki

Andrea — Mon, 11 May 2009 06:00:00 +0000

While I don’t want to sound trite, I must say the first of May caught me off guard. I can’t believe it’s May, the school year is almost over and the kids will be out for almost three months, it’s time to register Top Gun for kindergarten, and summer is almost here. But that also means it’s grilling time around our house, actually more grilling time since we like to grill year round, we just happen to do it more often in the warm months. Really, I like grilled food in January but I don’t like freezing my fingers while making it!

Burgers are one of Builder Guy’s favorite foods, so we grill up a batch every once in a while. Some times I just want a slice of sharp cheddar and good barbecue sauce on top, but other times I like to play with the toppings: guacamole with caramelized onions, chimichurri, chipotle salsa, roasted red peppers with some kind of gooey cheese. The sloppier the better. And I happen to like tzatziki on my burgers, especially with arugula or an arugula pesto.

I adapted the tzatziki recipe below from Peter who runs the terrific Greek food blog, Kalofagas. I do things just a little different, like add a little grind of fresh black pepper and a touch of lemon juice, so my version isn’t entirely authentic. You should taste his recipe, especially if you like Ouzo. Consider my measurements a guide, as some days I add a touch more garlic or pepper depending on my mood. You can make the tzatziki up to one day in advance, just keep it refrigerated until ready to use.

I make tzatziki with Stonyfield Farm Oikos Organic Greek Yogurt. Be sure to enter the free yogurt giveaway from Stonyfield Farm!

GREEK BURGERS

Adapted from Kalofagas.

Makes 6 to 8 burgers and approximately 20 ounces of tzatziki.

Equipment

grill
box grater
strainer
2 medium bowls

Ingredients

2 pounds ground chuck, ground lamb, or soy burgers
feta cheese, 1 to 2 tablespoons per burger (optional)

TZATZIKI
1/2 cucumber, seeded and grated
1/4 teaspoon sea salt + more to taste
16 ounces (454 g) plain Greek yogurt
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1/2 teaspoon fresh lemon juice (or Ouzo as recommend by Peter at Kalofagas)
1 teaspoon extra virgin olive oil
pinch fresh ground black pepper

THE EXTRAS
buns (can be gluten-free)
spinach arugula pesto or arugula leaves (rocket)
red onion slices

Preparation

1. TZATZIKI: Put the strainer over a medium bowl, then put the grated cucumber into the strainer and sprinkle on 1/4 teaspoon salt. Let it sit up to 30 minutes, pressing with the back of a spoon occasionally to squeeze out as much liquid as possible.

2. In the other medium bowl, stir together the strained cucumber, Greek yogurt, garlic, fresh dill, and lemon juice. Add more salt to taste, then stir in the olive oil and black pepper. Cover and keep chilled.

3. Shape the meat into 6 to 8 burger patties, folding 1 to 2 tablespoons of feta cheese in the middle of each (optional, but good). Grill the burgers to desired doneness.

4. Remove from the grill and cover with foil for a 2 to 3 minutes to seal in the juices. Assemble the burgers in the following order: bun bottom, burger patty, pesto, tzatziki, onion, bun top.

More Recipes With Yogurt

More Burger Recipes From Around the Blogs

Farmgirl Fare – Lamb Burger with Garlic, Shallots, and Feta on Homemade Rosemary Focaccia

A Veggie Venture – Black Bean Burgers

Closet Cooking – Bulgogi Burgers

No Recipes – Hoisin Ginger Burgers with Lime Pickled Onions

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Slow Roasted Tomato Hummus

Andrea — Thu, 08 Jan 2009 14:43:52 +0000

In the summertime we grow tomatoes in our garden, and sometimes we get a bumper crop like we did this past year. We ended up with so many tomatoes we couldn’t eat them fast enough and I slow roasted a few batches to put away for the winter. If you look up “slow roasted tomatoes” on Food Blog Search you’ll find several blogs have written about it, and I chose to follow the instructions at A Veggie Venture. After roasting I packed the tomatoes into jars with the olive oil and spices leftover from roasting and topped off with more olive oil. The jars keep well in the freezer.

We’ve used them in several ways, and last week we opened another jar and added some to a batch of hummus. It only took a few bites for Michael to proclaim this the best-tasting hummus we had ever made and we quickly went through it and made more. This makes a great healthy dip that I like to nibble on for lunches, but we also like to spread it on sandwiches.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, so please send your entries to me at andreasrecipesgyo AT gmail DOT com. Entries are due on January 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. (New badges for 2009 are available there.)

If you have participated in GYO at least one time you are eligible to join our Flickr photo pool as well as volunteer to host. If you are interested in either of those, please let me know.

[Update: August 2009, featured on Saveur.com in their Best of the Web section!]

SLOW ROASTED TOMATO HUMMUS

Makes about 2 cups.

Equipment

food processor

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
2 tablespoons lemon juice
2 to 3 cloves garlic, minced
6 slow roasted tomato halves in olive oil (I roasted mine with garlic, basil, oregano, kosher salt, and pepper.)
2 to 3 tablespoons of the seasoned olive oil from the tomatoes

Preparation

In the bowl of the food processor, add the beans, tahini, lemon juice, garlic, and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables or whole wheat pita or baguette slices.

Variations

If you do not have slow-roasted tomatoes, you can use commercially prepared sun-dried tomatoes in olive oil.

Other Dip Recipes From This Blog

More Hummus Recipes From Around the Blogs

Karina’s Kitchen – Roasted Red Pepper Hummus

Steamy Kitchen – Smoky Hummus

Wednesday Chef – Paula Wolfert’s Hummus

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Cranberries with Orange Zest and Port

Andrea — Mon, 24 Nov 2008 18:49:40 +0000

Every year we look forward to Thanksgiving day and start planning well in advance. The boys are still only slightly interested in the holiday, though they seem to enjoy turkey more than they used to. One of my favorite parts of the holiday meal, even more than the turkey, is the cranberries, but you would never know if you came to our home for Thanksgiving dinner. Every year I make cranberry chutney or some kind of cranberry side dish, and about half the time I forget to serve it along with dinner. It remains in the refrigerator, forgotten and forlorn while everyone dives into the turkey, potatoes, gravy, beans, salad, and rolls.

This year I promise myself that I will remember to serve it, especially since I tried a new recipe with port. Sipping a glass of port while making it was half the fun, and I may have to make another batch on Thanksgiving day because I doubt this one will last until then. It’s technically a side dish, but it’s dessert, too, and I can easily imagine spooning this over cheesecake.

It’s an easy make ahead side, just store covered in the refrigerator for up to three days. Makes about 4-1/2 cups.

[Updated November 15, 2009.]

CRANBERRIES WITH ORANGE ZEST AND PORT

Adapted from Food & Wine, 1998.

Equipment

large deep skillet with lid

Ingredients

1 cup (240 mil) ruby red port
6 cups fresh cranberries (1-1/2 pounds/680 g), picked over and rinsed
1-1/2 cups (263 g) granulated sugar
2 tablespoons fine orange zest
1/4 teaspoon salt

Preparation

1. In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes.

2. Add the sugar, orange zest and salt and cook, stirring, until the sugar dissolves and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving. Garnish with strips of orange zest.

More Dishes for Thanksgiving

More Cranberry Recipes From Around the Blogs

Pinch My Salt – Buttermilk Cranberry Scones

Karina’s Kitchen – Cranberry Crumble

Kitchen Parade- Cranberry Chutney

Sweetnicks – Cranberry Conserve

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Passion Fruit Curd

Andrea — Thu, 20 Nov 2008 15:14:01 +0000

We’re breaking away from our regularly scheduled autumn foods programming to bring you something tropical and fragrant and oh so delicious.

I have a bit of location envy when it comes to certain food bloggers, specifically those who live in climates that support subtropical fruits and vegetables and extended season gardening, and two of my very favorite food bloggers, Todd and Diane of White on Rice Couple, live in that kind of happy situation. They have a fantastic blog with gorgeous photos and a bountiful garden. Have you seen their garden video? Well in addition to all that talent in the kitchen, in the garden, and behind both still and video cameras, they have generous hearts.

Diane remembered an off-the-cuff comment I left one time about their access to local passion fruit and dropped me an email a few weeks ago saying she wanted to send me some of their passion fruit. My jaw dropped and my heart skipped a beat and I couldn’t type YES THANK YOU fast enough. The very next week a small box arrived in the mail with five passion fruits and a note.

It was a joy to smell the aroma as I opened them and the flavor was so fine it brought back memories of fresh passion fruit in the markets in Colombia. Thanks and hugs to Diane and Todd for this very special gift and for bringing back some wonderful memories.

I slurped up one of them then managed to get a total of 1/4 cup of juice from the rest, so I supplemented with some frozen pulp to make this tasty curd. The curd is very easy to make, you just need to stay with it and continue stirring while it cooks. It tastes great on biscuits or put it between cake layers.

Makes about 20 ounces of curd.

[Updated April 23, 2010.]

PASSION FRUIT CURD

Adapted from a recipe by Jill Dunbavan (Queensland, Australia).

Equipment

2 quart heavy bottom sauce pan or double boiler
8-ounce or 4-ounce jars with lids

Ingredients

1/2 cup (120 mil) fresh passion fruit juice, seeds removed
1/4 cup (60 mil) fresh lemon juice
3/4 cup (130 g) granulated sugar
9 tablespoons (~125 g) unsalted butter
4 large eggs, whisked

Preparation

1. In the sauce pan, combine the passion fruit juice, lemon juice, and sugar. Cook over low heat until the sugar melts, then add the butter and melt.

2. Stir in the eggs and continue stirring with a whisk until the mixture thickens and coats the back of the spoon. You should be able to draw your finger through it and leave a clear trail.

3. Remove from heat and allow to cool. The mixture will continue to thicken as it cools.

4. Pour into jars and cover with lids. Store in the refrigerator for up to 1 week.

References

Wikipedia – Passion fruit

More Condiment Recipes

More Passion Fruit Recipes From Around the Blogs

Not Quite Nigella – Passionfruit Cupcakes

La Tartine Gourmand – Chocolate and Passion Fruit Tartlets

Canela & Comino – Passion Fruit Cream Puff Ring

What’s for Lunch Honey? – Passion Fruit & Orange Kefir Shake

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Spinach Arugula Pesto

Andrea — Mon, 20 Oct 2008 20:00:25 +0000

This is our first year growing arugula, and I have to say I’m impressed with how easy it is to grow. We planted it a box in early September, and within three days we had sprouts. It required little maintenance, just watering. One thing we’ve learned in the process is that arugula gets more peppery as it matures. The leaves had a mild peppery flavor early on, but now some of the larger leaves are downright bitter, so balancing the feisty flavor with spinach seemed the way to go for this pesto. The original recipe at Epicurious.com calls for serving on top of grilled hamburgers, which we did, and the combination of the peppery arugula, garlic, and crushed red pepper makes a great topping for hamburgers or vegan burgers paired with grilled onions and Swiss cheese.

The original recipe calls for quickly wilting the spinach in the microwave, though you could do it in a steamer basket, too. For a time saver, I think the recipe still tastes good when using raw baby spinach.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. Submissions for this round are due on October 30, and you can send your information and photo to me at andreasrecipesgyo AT gmail DOT com.

Other Pesto or Condiment Recipes

More Arugula Recipes From Around the Blogs

Simply Recipes – Toasted Turkey Cranberry Arugula Sandwich

80 Breakfasts – Arugula and Apple Salad

Apartment Therapy – Egg, Arugula, and Herb Tartine

Panini Happy – Red Dragon, Roast Beef, and Arugula Panini

Equipment

food processor
large microwave safe bowl or large pan and steamer basket

Ingredients

8 ounces (227 g) baby spinach leaves, rinsed and well-drained
2 cloves garlic, peeled and ends trimmed
1/2 teaspoon lemon zest
1/4 teaspoon dried crushed red pepper
2 cups (packed) (~2.5 ounces/71 g) fresh arugula leaves
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup (80 mil) extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
sea salt, to taste

Preparation

1. Cook the rinsed spinach in the microwave for about 60 to 90 seconds, or steam for about 2 minutes in a steamer basket over hot water. Drain well, squeezing all the liquid out with your hands.

2. Process the garlic, lemon zest, and red pepper in the food processor until the garlic is finely chopped. Add the spinach, arugula, pine nuts, and lemon juice, then process until you have a coarse puree.

3. Gradually add the olive oil, pouring in a slow stream while the machine runs. Stir in the Parmesan cheese and salt to taste. Serve as a topping for grilled hamburgers or vegan burgers.

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Source: adapted from Epicurious.com

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Chimichurri

Andrea — Thu, 16 Oct 2008 12:39:48 +0000

My fondness for chimichurri started back in the early 90s when I was teaching in Colombia. There’s this great restaurant called Andres Carne de Res north of Bogota, and I remember having chimichurri with a steak there. First of all, the steak was one of the best I’d ever tasted (still), the stuffed grilled tomato on the side was fabulous, and the chimichurri just seemed to bring it all together. I seem to remember plenty of cilantro in their chimichurri, which is probably what drew me to it.

Chimichurri has it’s origins in Argentina but is popular throughout South America. The basic ingredients are herbs, garlic, olive oil, paprika, and vinegar, but there many variations and it seems that no two families make it the same way. Some people like to use just parsley, or combine parsley with cilantro or oregano, and the amounts of garlic and liquid ingredients vary. Some recipes have a little heat in the form of pepper flakes, and I’ll toss in a few every now and then. Roasting the garlic is another delightful variation that lends a subtle buttery flavor.

It’s a great all-purpose sauce that goes well with beef, chicken, and fish. Chimichurri is quick and easy and quite healthy with all the vitamins and minerals from the herbs and garlic. The parsley provides loads of vitamin C, which helps our bodies to absorb the iron in meat. We enjoy the freshness of the parsley and oregano from our garden. I usually add cilantro, but my plants are very slow in producing right now, so no cilantro this time.

This is my contribution to this week’s edition of Weekend Herb Blogging, a weekly event founded by Kalyn of Kalyn’s Kitchen. This week’s hosts are Amy and Johnny of We Are Never Full, so check out their blog next week for the round-up.

Other Recipes with Fresh Parsley

More Chimichurri Recipes From Around the Blogs

Je Mange la Ville – Grilled Halibut with Chimichurri

Kalyn’s Kitchen – Grilled Flat Iron Steak with Chimichurri Sauce

Once Upon a Feast – Chimichurri Meatloaf

No Recipes – Steak with mint chimichurri sauce

Equipment

food processor

Ingredients

large bunch of fresh Italian flat-leaf parsley, thick stems trimmed
handful of fresh cilantro leaves and stems
leaves from 2 to 3 stems of fresh oregano
6 cloves garlic, peeled
1 to 1-1/2 cups (237 to 355 mil) extra-virgin olive oil
1/2 cup (119 mil) red wine vinegar
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

1. Put the parsley, oregano, garlic, and about 1/4 cup (59 mil) of the olive oil into the food processor and pulse until the leaves are coarsely ground.

2. Add the red wine vinegar, salt, and pepper and pulse. Continue to pulse while drizzling in the olive oil. The sauce should have a fair amount of liquid, though some people prefer it to be a little more dry, so check for consistency to meet your preference.

3. Serve immediately. Store in a lidded jar for up to one month in the refrigerator. If the olive oil thickens up, just allow the chimichurri to come to room temperature before using.

References

Wikipedia – Chimichurri

Wikipedia – Parsley

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Roasted Tomatillo Jalapeno Salsa with Avocado

Andrea — Tue, 30 Sep 2008 14:55:51 +0000

Creamy with a kick is what comes to mind when I dip tortillas or lavash into this salsa.

The September Daring Bakers challenge required the members to make both lavash and a dip or other condiment to serve with it, and considering our abundance of tomatillos and jalapeños coupled with my utter devotion to avocados, the choice was an easy one. I wanted to make it a little spicier than the previous version to help balance the rich creaminess of the avocado, so we roasted four of our homegrown jalapeños with the intent that we could use them all if necessary, but three seemed to be just right.

It comes together pretty quickly, and I had a batch ready in time for appetizers on a week night. Michael enjoyed it so much he had it for breakfast the next morning, spread all over an omelet and topped with mixed cheeses.

This recipe makes about four cups of salsa.

More Recipes You Might Like

More Tomatillo and Avocado Recipes From Around the Blogs

Cafe Lynnlu – Three Salsas

We Are Never Full – Shredded Chicken Sopes with Tomatillo-Avocado Salsa

What’s Cooking? – Pasta Gone Green

Karina’s Kitchen – Joey’s Kicked Up Rockin Guacamole

Equipment

large skillet, lined with foil (for easy clean up)
blender

Ingredients

8 medium tomatillos
3 or 4 red jalapeños
2 avocados, cut into chunks
large handful of cilantro, leaves and stems
1 small onion, finely chopped
1 tablespoon fresh lime juice (optional)
salt, to taste

Preparation

1. Place the halved tomatillos and the whole garlic clove in the large skillet lined with foil. Set the skillet over medium heat and and dry roast for about 3 to 4 minutes per side. The tomatillos should be soft and blotchy and the garlic will be browned. Transfer the roasted tomatillos and garlic to the blender.

2. Dry roast the jalapeños in the skillet, until the skin blisters. Remove the the heat and slice down the middle, removing the seeds and membrane. Add to the blender along with the avocado chunks and cilantro. Blend until you have a smooth consistency. Taste and add lime juice if desired and blend again. Pour into a serving bowl.

3. Rinse the chopped onion and stir into the salsa. Add salt to taste and serve. Makes about 4 cups of salsa.

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Roasted Green Tomatillo Salsa

Andrea — Mon, 22 Sep 2008 12:42:22 +0000

We didn’t expect our tomatillo plants to grow as large as they did, and Michael was downright skeptical when I brought them home.

M: “What kind of tomato is this?”

A: “It’s a tomatillo, not a tomato, and we’re going to try growing some this year.”

M: “What do you use them for?”

A: “Good Mexican salsa.”

M: “Whatever you want, Sweet Pea.” Thankfully he enjoys Mexican food and he’s very flexible about my garden and kitchen experiments.

Unknown to me at the time, I needed at least two tomatillos planted close to each other so they could cross-pollinate, and luckily the small pot I purchased had two plants in it, so we were set. I put them in the row alongside the grape tomatoes and then watched and waited.

They grew pretty quickly and it seems like they shot up to about nine feet (~3 meters) tall overnight. The blossoms showed up in July and seemed to hang around forever before we finally saw some little fruits sprouting. I checked it every day, watching for ripened tomatillos.

The fruits are ready when they fill the husk, and the fruit is harvested while still green. If it’s yellow, the fruit has started losing it’s tart flavor. You can preserve the tomatillos whole, just toss them into a large freezer bag. If freezer space is at a premium, you can slice them before freezing, though the fruits will lose some of their nutrients this way.

We’re doing a little bit of everything with these beauties: making fresh salsa, canning salsa, and freezing some whole for the winter. The flavor is bright and Michael and the boys thoroughly enjoy this fresh, easy salsa from Rick Bayless. It’s great as an appetizer with tortilla chips and arepas (though not Mexican) or spooned over tacos and fajitas.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Our host for this round is Denise of Chez Us, and the deadline for posts is September 30. Make sure you visit Chez Us for more information on how to participate in this round, and also check out the Grow Your Own page for more information about the event.

Other Recipes You Might Like

More Tomatillo Recipes From Around the Blogs

Kalyn’s Kitchen – Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro

What Did You Eat? – Chicken and Tomatillo Stew

The Kitchen Sink – Grilled Tomatillo and Corn Salad

A Veggie Venture – Guacamole with Tomatillos

Equipment

large skillet lined with foil (for easy cleanup)
blender

Ingredients

4 medium (about 8 ounces/227 g total), tomatillos, husked, rinsed and halved
2 large garlic cloves, peeled
1 – 2 jalapeño chilies, stemmed and roughly chopped
1/3 cup chopped cilantro
1/2 small white onion, finely chopped
salt to taste

Preparation

2. Transfer the roasted tomatillos and garlic to the blender. Add the jalapenos and cilantro. Blend until you have a smooth consistency. Pour into a serving bowl.

3. Rinse the chopped onion and stir into the salsa. Add salt to taste and serve.

References

http://www.gourmetsleuth.com/tomatillos.htm

http://en.wikipedia.org/wiki/Tomatillo

http://whatscookingamerica.net/tomatillos.htm

http://www.uga.edu/nchfp/tips/summer/preserving_tomatillos.html

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Source: adapted from Rick Bayless

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Parsley Cilantro Marinade and Dipping Sauce

Andrea — Tue, 15 Jul 2008 01:29:41 +0000

We’re breaking away from our current Hawaii programming to bring you the latest Grow Your Own post direct from our summer garden. This marinade is mixed up like a pesto and flavored somewhat like a chimichurri without the extra liquid. Last week I grabbed some fresh parsley and cilantro as well as a few snips of oregano from our outdoor garden, tossed in some fresh garlic, olive oil, and a little water, then let the food processor do the work. We used it as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. The event now happens twice a month, and I am hosting this round. The deadline for entries is tomorrow July 15, so you still have time to join in. Check out the Grow Your Own page for instructions and send me your entry!

Other Recipes You Might Like

Equipment

food processor

Ingredients

1 cup (40 grams) packed fresh parsley leaves
1 cup (40 grams) packed fresh cilantro
2 or 3 stems of fresh oregano, leaves stripped
3 cloves fresh garlic, peeled and crushed
3 tablespoons extra virgin olive oil
2 tablespoons water or fresh lemon juice

Preparation

1. In the bowl of the food processor, add the parsley, cilantro, garlic, and olive oil. Process for about 20 to 30 seconds, then drizzle in the water or lemon juice. Process for about 15 seconds more.

2. MARINADE: Rub the marinade over the surface of chicken, fish, or shrimp. Reserve some sauce for dipping when served, and place meat in a plastic bag. Keep refrigerated. Leave the fish or shrimp for about 30 minutes or so, and the chicken for several hours or overnight.

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Maple Cranberry Butter

Andrea — Wed, 21 Nov 2007 02:19:25 +0000

I’ve had trouble keeping my boys out of this butter! They watched intently as I made it on the stove and kept asking when it would be ready. We have enjoyed it on toast and homemade biscuits and bread, and the boys can hardly keep their spoons or fingers out of it. Hopefully there will be some left for breakfast on Thanksgiving morning!

The sweet maple syrup and brown sugar balances out the tart fresh cranberries, and the cinnamon adds a bit of smokiness. I was pleasantly surprised at the addition of vanilla extract. You don’t really taste it, but the butter had a fuller, richer taste with the vanilla. It is easy to make and comes together in about 30 minutes with very little work. The original recipe doesn’t specify type of maple syrup, but Grade B is my choice for cooking because the flavor is richer than Grade A, which is commonly used as table syrup for pancakes and such. Trader Joe’s has their own brand of Grade B maple syrup, and I buy it faithfully.

The recipe makes about 12 ounces of maple cranberry butter, which you can store it in the refrigerator for up to 2 months and in the freezer for 3 to 4 months.

[Updated February 6, 2009]

Equipment

3-quart saucepan
blender or food processor
glass jar with lid

Ingredients

1 (12-ounce/340 g) bag fresh or frozen cranberries
1/2 cup (120 mil) water
1/2 cup (120 mil) Grade B maple syrup (I get mine at Trader Joe’s.)
6 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Preparation

1. Pour the cranberries into the sauce pan and add the water. Bring to a boil, then reduce heat and simmer about 5 minutes. The cranberries should all burst open.

2. Blend the cranberry mixture in a blender until very smooth.

3. Return the pureed cranberries to the sauce pan and add the maple syrup, sugar, and cinnamon. Bring to a boil, then reduce the heat to low and simmer uncovered until the mixture is thick, about 25 minutes, stirring frequently.

4. Remove from heat and stir in the vanilla extract.

5. Cool completely and store in a jar in the refrigerator or freezer. Will keep for up to 2 months in the refrigerator and 3 to 4 months in the freezer.

*****************************************************************

Source: adapted from Cooking Light, October 1997

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