Category apples

Cranberry Sauce

Mrs. Rhodes 2 Comments

This time of year I love having a few cans of cranberry sauce on hand to use in several ways. You can just open a can and pour into a dish to slice and eat along with your holiday meal. It is also good for making a sauce for cocktail lil’ smokies or meatballs. I have also made cranberry chicken or cranberry pork roast in my crock pot.

Some years ago I started making my own cranberry sauce from fresh cranberries when I saw how easy it is to make. I prefer the taste of it over the canned version so now I take the time to make the homemade version every Thanksgiving and Christmas. Here is how I make it:

Crockpot Cranberry Sauce

Ingredients:
1 12oz. bag of fresh cranberries
1 cup of sugar (I like using 1/2 c. white and 1/2 c. brown sugar)
1 cup water or orange juice (I like doing 1/2 c. orange with 1/2 cup cranberry, apple, or Cranapple juice)

Directions:
Spray a small crockpot (under 5 quarts) with cooking spray.  Put clean cranberries in crockpot.  Pour the sugar and juice of choice on top.  Cover and cook on High for 1 hour. Stir and continue cooking another hour. Stir every 15 minutes as the cranberries will soften and pop. Once it is the consistency you want turn off and cool down. Pour into a container and refrigerate over night for the flavors to blend.

Note: This tastes even better made a day or so in advance so that the flavors will have time to sit and blend together. I do a mixture of white and brown sugar to give it an extra flavor boost. Using juice instead of water enhances the flavor as well.

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Chicken Salad (for sandwiches)

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Classic Chicken Salad

Ingredients:
4 cups cooked and shredded chicken (or 2 cans of chunk chicken breasts)
1/4 medium yellow or white onion finely chopped (or use 1/4 tsp. onion powder)
1 stalk of celery finely chopped
3 hard-boiled eggs chopped
2/3-3/4 cup of Mayo
2 Tbsp. Sweet Pickle Relish
salt and white pepper to taste (or use 1 tsp. curry powder)

Directions:
If you are using canned chicken, drain and break up the chunks in a medium sized bowl. Finely chop up onion and celery. Add in the bowl along with the remaining ingredients. Stir together and pour into another container with a lid. Let chill for a few hours if using this to make sandwiches or use right away if you want to eat it with lettuce as a salad. I love eating it on top of crackers too. Another version we like:

Chicken Salad (w/fruit and nuts)

Ingredients:
4 cups cooked and shredded chicken (or 2 cans of chunk chicken breasts)
1 cup of red or green grapes cut in half (or diced apples)
1/4 cup onion finely chopped (or use 1/4 tsp. onion powder)
1/2 cup of celery finely chopped
2 hard-boiled eggs chopped
1/2 cup chopped pecans (or nut of choice but it can be omitted)
3/4-1 cup of Mayo (or your choice of a creamy replacement like plain Greek yogurt)
salt and white pepper to taste (or use 1 tsp. curry powder)

Directions:
If you are using canned chicken, drain and break up the chunks in a medium sized bowl. Cut grapes in half, and add to bowl. Chop onion and celery. Add in the bowl along with the remaining ingredients. Stir together and pour into another container with a lid. Let chill for a few hours if using this to make sandwiches or use right away if you want to eat it with lettuce as a salad. I love eating it on croissants.

Note: If you choose to use the Greek Yogurt, be aware that your salad may be more watery upon sitting in the fridge overnight.

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