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More from chrismukkah
...With dismembered heads, intestines and of course brains added in for that extra elan...mmmmm....braiiiiiiiiiiiins...
*coughs*
Its NOT THAT ok....Sheesh!!!!
Its -really- prepared Cranberry Sauce for Thanksgiving which is obviously going to be coming up very soon!
Recipe is from www.food52.com - http://food52.com/recipes/1467-pear.....ranberry-sauce
Serves 6-8 small servings
2-3 tablespoon brandy, divided (used amaretto)
7 cups water
2 cinnamon sticks, each broken in half (used more, like about 6 sticks)
8 black peppercorns (actually one whole tablespoon worth)
12 ounces fresh cranberries, picked over (one huge bag)
3/4 cups packed light brown sugar (used about 4 - 5 cups plain sugar)
2 - 3 tablespoons orange juice (you can also put in some orange zest as well)
2 medium bartlett pears, peeled (used 1 can pears that I had saved, plus the extra juice came in handy)
1/2 cup chopped walnuts, toasted and divided (used one whole bag of pre-chopped walnuts that was 1 1/2 cups, but also used my mini-chopper)
In medium saucepot, combine cranberries, brown sugar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.
Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine. This I did not do - rather, I just threw in the cinnamon sticks in as is, plus the two tablespoons of amaretto. You can just fish them out with a spoon quite easily!
Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat. Let me say right now that I cooked quite a bit more than this, and as such it did take longer to cook down! (about 45 minutes to an hour)
Stir in 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts. I didnt toast them myself, but, I would recommend putting in the nuts in at the last part of cooking!
It was enough to make 4 jars (as you see here, fully sealed) plus a little extra that I have saved to eat with a chicken salad or something :3
Enjoy with the turkey folks :B
*coughs*
Its NOT THAT ok....Sheesh!!!!
Its -really- prepared Cranberry Sauce for Thanksgiving which is obviously going to be coming up very soon!
Recipe is from www.food52.com - http://food52.com/recipes/1467-pear.....ranberry-sauce
Serves 6-8 small servings
2-3 tablespoon brandy, divided (used amaretto)
7 cups water
2 cinnamon sticks, each broken in half (used more, like about 6 sticks)
8 black peppercorns (actually one whole tablespoon worth)
12 ounces fresh cranberries, picked over (one huge bag)
3/4 cups packed light brown sugar (used about 4 - 5 cups plain sugar)
2 - 3 tablespoons orange juice (you can also put in some orange zest as well)
2 medium bartlett pears, peeled (used 1 can pears that I had saved, plus the extra juice came in handy)
1/2 cup chopped walnuts, toasted and divided (used one whole bag of pre-chopped walnuts that was 1 1/2 cups, but also used my mini-chopper)
In medium saucepot, combine cranberries, brown sugar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.
Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine. This I did not do - rather, I just threw in the cinnamon sticks in as is, plus the two tablespoons of amaretto. You can just fish them out with a spoon quite easily!
Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat. Let me say right now that I cooked quite a bit more than this, and as such it did take longer to cook down! (about 45 minutes to an hour)
Stir in 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts. I didnt toast them myself, but, I would recommend putting in the nuts in at the last part of cooking!
It was enough to make 4 jars (as you see here, fully sealed) plus a little extra that I have saved to eat with a chicken salad or something :3
Enjoy with the turkey folks :B
Category Photography / Tutorials
Species Kaiju / Giant Monster
Size 1280 x 960px
File Size 173.7 kB
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