Homemade Cranberry Sauce with Port and Orange

I have been making my own cranberry sauce for the past 8 years and I can't imagine a holiday meal without my chunky, rich, tangy sauce. This recipe is so simple using few ingredients you may never want to buy canned cranberry sauce again. I always batch cook this recipe and jar enough to last the entire year. I like to have lots on hand for left over turkey sandwiches and chicken dinners. This cranberry sauce can also be used over goat cheese, brie or cream cheese and served with baguette and crackers as an appetizer. It is a great starter or side that takes your ordinary canned jelly/sauce to extraordinary accompaniment. If you love cranberry sauce as much as I do, give this easy recipe a try.

Ingredients

2x 12 oz bags of fresh cranberries
zest and juice of 2 large oranges
1 1/2 sugar
approx 3 cups of port



1. Use a heavy bottom large pot. Add all the ingredients above into the pot making sure the port just covers the cranberries. Cook uncovered on medium heat for 30-40 minutes.
2. Once the cranberries start to split and the liquid starts to turn into a thick glaze turn the stove off and let cool for 20 minutes.
3. Sterilize your mason jars and lids and have them sitting in hot water ready to jar this cranberry sauce.
4. Using a funnel and ladle scoop cranberry sauce into jars sealing the lids immediately.
5. Placed all sealed jars back in to the water and boil for 10 minutes.
6. Remove jars from hot water bath and place on a cutting board covering them with a towel. Do not press down on the lids. Let them make that fun popping sound on their own.
7. Once at room temperature you can store them with the rest of your canned goods.
8. Enjoy!


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Zucchini Soup

I recently purchased a pressure cooker and have been experimenting with many ingredients creating wonderful soups, stews and sauces that are healthy and delicious.  I am not sure why I never used a pressure cooker in the past, but it has changed my life.  It saves me so much time and allows me the flexibility to maximize my weeknights and weekends.  I have been enjoying this kitchen miracle so much that I have been creating a freezer full of meals in batches to make lunches a breeze.

One of the meals I have made recently was so tasty and soothing I wanted to share it with all of you.  The zucchini soup that I created this week is perfect for fall and boasts gorgeous color and flavor. If you are looking for an easy one pot recipe, give this dish a try. This soup can be a great starter at a dinner party or a meal any night of the week. In the next few weeks I will be sharing a wonderful collection of pressure cooker meals that will not disappoint. Stay tuned.


Ingredients

1 tbsp. avocado oil
3 zucchini- chopped in large cubes
1 large onion- diced
1 1/2 cups frozen peas
4 cups of chicken stock
1/2 cup fresh mint
salt and pepper to taste


1. Heat a large heavy bottom pot or pressure cooker pot.
2. Add oil and when hot sauté the onion until it is golden but not completely caramelized.
3. Add the rest of the ingredients except for the mint and salt and pepper.
4. Cover and cook for 20 minutes or until zucchini is soft.
5. Using a hand blender, blend until smooth and silky.
6. Add mint, salt and pepper.
7. Enjoy!


NOTE: if you want a creamier soup, you can add 1/4 cup of mascarpone to the soup to give it a velvety, creamy texture.

Spicy Tomato Chutney

Last month my neighbours brought me some delicious garden apples from their tree and I was able to utilize them in an apple infused pulled pork dish. This week they gave me a large basket of tomatoes and I was determined to create something that would utilize all of them without letting them go to waste. I  decided to cook them down for hours and make a chutney. The chutney I came up with is great with cheese, eggs, toast and poultry. I made it spicy and sweet creating a wonderful dance of flavours on my palette that has the perfect balance of heat, acidity and humble mellow finish. If you are looking for a great way to utilize large amounts of tomatoes and elevate your everyday dishes, this is a great recipe to try. Have a great week!

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Ingredients

15 tomatoes- diced
1 large nub of ginger- finely chopped
1 large red onion- finely chopped
2 cloves of garlic- finely chopped
2 red peppers- finely chopped
Juice from one large lemon
1 cup of white wine vinegar
1/3 cup sugar- I used organic cane sugar
2 tsp salt
2 tsp black pepper
1 tsp cayenne pepper

1. Heat a large heavy bottom pot on medium heat and add the cayenne pepper. Toast the spice to bring out the flavour. 1-2 mins.
2. Add the vinegar, sugar and salt and pepper and bring to a mild boil allowing the sugar to dissolve.
3. Add the remainder of the ingredients and turn the heat down to low.
4. Simmer on low heat for three to four hours or until the chutney is thick and chunky.
5. Taste and season with additional spices, salt and pepper if needed.
6. Place the chutney in a hot sterilized jar and seal the lid. Make sure you hear the lids pop. (this happens as the chutney is cooling in the sealed jar)
7. Store in a cool dark place until needed.
8. Enjoy with your favourite cheese, eggs, toast or chicken dish.