There are lots of recipes out there for Cranberry Butter. I read a few and did my own thing. Shocker, I know…
I’m using this to give as gifts to our neighbors this Christmas. And of course saving some back for me. 🙂 Here is what I’m printing out to add with the gift.
Enjoy this on toast, biscuits, scones, or add it to a cheese plate. Use it as a glaze for grilled chicken or pork, or on sandwiches. Or just eat a spoonful of it. Merry Christmas from the ***** family!
P.S. It will be good kept in the refrigerator for up to a month – if it lasts that long.
Cranberry Butter, Andrea Stunz
Yields 4 half pint jars (ok to double to recipe)
- 2 12-oz bags of fresh cranberries, rinsed
- 2 cups packed brown sugar or coconut sugar/crystals (palm sugar)
- 2 whole cinnamon sticks
- 2 cups organic apple cider
- Put all the ingredients in a crockpot and stir to combine well. Turn on high. Let it cook for about 2 hours or until the cranberries are soft.
- Remove the cinnamon sticks and puree until creamy using the emersion blender.
- Replace the cinnamon sticks and cook with lid ajar until thickened, approximately another 2 hours, stirring occasionally.
- Remove the cinnamon sticks. Using a large strainer and ladle (like a really large tea strainer) or straining cloth, strain out the stringy bits.
- Put the cranberry butter into clean jars with tight fitting lids and let cool. Store in the refrigerator and use within a month.
This is called “My Wassail” because when the kids need the recipe they always ask me, “What’s the recipe for your wassail?”
So here’s the recipe for My Wassail…
I use organic sugar, cider and anything else I can to make me feel a little bit better about this sugar fest. 🙂
In a large stock pot or slow cooker, combine:
1.5 cups of white granulated sugar
3 cups of water
8 whole cloves
3-4 cinnamon sticks (depends on the size)
1.5 cups orange juice
1 cup lemon juice
1 gallon apple cider (apple juice is ok just not as rich as cider)
1 sliced orange
1 sliced lemon
*The rind from the lemon and oranges give a good balance of tart to the sweet.
Stove top: Bring to a low boil. Let it boil for 10 minutes. Then reduce heat and simmer for an hour or so.
Crockpot: Put all ingredients in a large crockpot and cook on high until sugar is dissolved. Then simmer on low for at least an hour but you can leave it in your slow cooker for much longer and serve from it.
This is one of those recipes where you taste and add. So start with less of something if you’re unsure and you can always add more.
I like to keep a dish of red hots beside the mugs when serving. The red hots give it a stronger cinnamon flavor and make it a pretty red color.
Be sure to serve the liquid only. Downing a whole clove is not enjoyable or tasty.
Refrigerate leftovers (liquid only) and reheat. Leaving the cloves and cinnamon and other bits in the liquid for too long will make the flavors too strong.
We love to make mulled wine the real way but if you want a cheater version of mulled wine, add a bit of red wine (whatever kind you like) to your mug before adding the wassail. Maybe about 1 part wine, 2 parts wassail. Drink responsibly.
Now “My Wassail” is your wassail too!
Spicy Roast Beef Sandwiches
submitted by Andrea Stunz
This is another family favorite and super easy for parties or large groups. Not much prep therefore not much exhaustion. Thanks goes out to my friend, Lizanne, for this one!
This amount will easily feed 4-5 people so double or more for larger groups.
1 ½ – 2 lb lean beef roast
1 pkg. Dry Italian Dressing mix
1 jar Pepperoncini pepper slices (mild or regular depending on how hot you want it. We go with mild and cut out the seeds.) (Most Cold Storages carry. Doesn’t matter what brand.)
Add water to cover the roast about halfway.
This makes a lot but it’s also a good recipe to double for leftovers or to take to someone.
Cook on low in crock pot for 1-2 days checking occasionally (add water if too dry) and pulling apart with forks to break up the roast.
Put roast on one side of a hamburger bun and sliced swiss, provolone or muenster cheese (we love muenster) on the other side and toast/broil in oven until cheese is melted. Add mustard or mayo if desired and enjoy! We enjoy eating them with baby dill pickles and Sun Chips.
Slow Cook Chalupas
submitted by Andrea Stunz
This is a family favorite of ours. It was introduced to us by our friend, Mary Margaret, on Christmas Eve. It is her family’s Christmas Eve tradition and we immediately made it one of our traditions as well. It’s a great meal to fix for a party or when you have a large group coming. Easy to prepare ahead and then you’re not too exhausted to enjoy your guests.
- 3 to 4 pounds boneless beef roast, trimmed or 8 frozen chicken tenders or 3-4 boneless skinless chicken breasts
- 2 garlic cloves, minced or 2 tablespoons garlic powder
- 2 tablespoon Mexican chili powder
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 can diced green chili peppers
- 2 teaspoons salt, or to taste
- 2 cans (15 ounces each) pinto beans, rinsed and drained (Add 1 hour before done) or use 1 pound dried pinto beans (rinse well and soak overnight and cook with roast)
- Grated cheese
- Chopped onions
- Sour cream
- Coarsely crushed tortilla chips or fritos
Place ingredients in slow cooker, along with 1/2 cup water. Cook 8 to 10 hours checking to make sure it’s not getting too dry – add a little water if necessary. Can cook overnight on low while beans are soaking then add beans and cook until beans are done. Top with desired toppings and serve with warm tortillas or on a bed of tortilla chips or fritos.
Slow Cooker Chicken Stroganoff
submitted by Andrea Stunz (given to me by a friend in Texas, Cindy S.)
Makes 4-6 servings
4 skinless, boneless chicken breast halves – cubed
1/8 cup butter
1 4.7oz pkg dry Italian Salad Dressing mix
1 8oz. pkg cream cheese
1 10.75oz. can cream of chicken soup
Put chicken, margarine and Italian dressing mix in slow cooker. Cook on low for 5-6 hours.
Add cream cheese and chicken soup, mix together and cook on high for 1/2 hour more or until heated through.
Serve with egg noodles.
To make this Gluten Free use gluten free cream of chicken soup, substitute Italian seasoning and salt for dressing mix and use a gf noodle or your favorite veggie noodle.
Spicy Apricot Chicken
submitted by Sarah Koopersmith
Prep: 20 min
Cook: 3½ hours
WW Points: 6
Ingredients purchased at Cold Storage. Note that bone-in chicken breasts can be purchased at the meat counter early enough in the morning that they have not de-boned all of the chickens. They will do this for you and remove skin and fat as well if you ask.
• 3 teaspoons dark sesame oil
• 4 (6 ounce) skinless chicken breasts, bone-in
• 1/2 cup apricot preserves
• 2 tablespoons unseasoned rice vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon chili-garlic sauce
• 2 tablespoons reduced sodium soy sauce
1. Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat.
2. Add the chicken breasts and cook until browned, 2-3 minutes on each side.
3. Transfer the chicken to a 5-6 quart slow cooker.
4. Combine remaining 1 teaspoons of oil and the remaining ingredients and pour over the chicken.
5. Cook covered until the chicken is fork tender, 3-4 hours on high or 6-8 hours on low. (I used the Low setting, cooking for 7.5 hours, and the chicken was slightly dry. I suggest staying closer to the 6-hour mark, but since all slow cookers vary, you may want to check the chicken at 6 hours to see how it’s doing.)
6. Transfer the chicken to a platter, keep warm.
7. Pour the sauce into a small saucepan; bring to a boil over medium-high heat.
8. Cook, stirring occasionally, until slightly thickened, 3-4 minutes.
Mimi’s Cornbread Dressing (also known as Mom’s Dressing or Anita’s Dressing) submitted by Andrea Stunz
*For Gluten Free, use a GF cornbread mix and use either Udi’s GF store-bought bread or Bob’s Red Mill Gluten Free Wonderful Bread Mix
8 x 8 pan of baked and crumbled cornbread
6-8 slices of crumbled wheat or wholemeal bread (leave out for a couple of hours or overnight to get stale, or you can toast it if you forget)
5 boiled eggs (chopped)
1 large onion (finely chopped)
About 6 stalks of celery (thinly sliced)
*You can chop the onions and celery ahead of time and put in the fridge or freezer.
Chicken broth enough to cover (About 5 cans)
Salt & Pepper to taste
Mix all ingredients together and pour the chicken broth over it just until it covers the top. I cooked mine in the crockpot (slow cooker) overnight on low. Then put it on high for the last few hours to brown the edges and top. You can also cook it in the oven on 375 F for a couple of hours until the juice is cooked out and it’s brown on top and sides.
This makes enough for about 10 people or so. For a big feast, you might want to double it so you’ll have leftovers.
Serve with cranberry sauce. Here is my recipe for fresh. It’s AMAZING!!