Cranberry Sauce

December 24, 2010 by
I don’t care for the canned cranberry sauce.  I mean, how are can lines appetizing?  Am I alone here?
This is how I like it.  And I make it every holiday this way.  I know there are a few options here for ingredients, but I love to use what I have on hand.  If I have an apple, that goes in.  If not, I always have berries in the freezer ( I do live in the Pacific Northwest, after all!)  And honestly, I love it both ways.  You could even add both if you like!  And make sure you taste as you cook and make sure it’s to your sweetness liking.  You can always add more sugar if it’s too tart.   Merry Christmas everyone!
CRANBERRY SAUCE
Recipe by My Stained Apron
1/2 cup water
1 cup sugar (I like to use brown, but white is fine as well)
12 oz cranberries
1/2 cup orange juice (or 1/2 cup additional water)
zest of 1 orange (about 1-2 T)
2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced
Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit.  If you want it thicker, let cool to room temperature, about 30-60 minutes.
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Cranberry Sauce

Ingredients

  • 1/2 cup water
  • 1 cup sugar (I like to use brown, but white is fine as well)
  • 12 oz cranberries
  • 1/2 cup orange juice (or 1/2 cup additional water)
  • zest of 1 orange (about 1-2 T)
  • 2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced

Instructions

Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit. If you want it thicker, let cool to room temperature, about 30-60 minutes.

https://mystainedapron.com/cranberry-sauce/
Filed Under: Holiday Recipes, Sauces / Condiments

Cranberry Curd

December 9, 2010 by
As promised, this is the fabulous cranberry curd recipe I adore.  This goes perfectly with scones, especially this time of year.  I love lemon curd as well, but this really is more fitting in the colder months.  It just feels more festive, and it looks the part too!  This is a great filling for little tarts as well.  And a perfect gift would be a little jar of it with a batch of scones!  Merry Christmas!
CRANBERRY CURD
Recipe adapted slightly from Nigella Lawson
5 cups or 1 lb cranberries
1 cup plus 2 T water
7 T unsalted butter
1 2/3 cups sugar
6 large eggs
Rinse the cranberries, pick out any shriveled ones.
Put the berries in a pot with the water and cook, covered, on medium to low heat until tender and popped.
Put through a food mill or push thru a fine sieve.
Put the puree back in the pot, add the butter and sugar.
Beat the eggs in a bowl and push thru a fine sieve into the pot.
Stir constantly over medium heat the whole time, until thickened.
Be careful not to get the heat too hot or you’ll curdle the mixture.
When done, it should coat the back of a spoon.
Store in the refrigerator.  (It will thicken slightly more as it chills, as well.)
Makes about 5 cups. (Can put in half-pint jars for gifts- just don’t “can” it, this must be stored in the fridge.)
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Cranberry Curd

Yield: approx 5 cups

Ingredients

  • 5 cups or 1 lb cranberries
  • 1 cup plus 2 T water
  • 7 T unsalted butter
  • 1 2/3 cups sugar
  • 6 large eggs

Instructions

Rinse the cranberries, pick out any shriveled ones.

Put the berries in a pot with the water and cook, covered, on medium to low heat until tender and popped.

Put through a food mill or push thru a fine sieve.

Put the puree back in the pot, add the butter and sugar.

Beat the eggs in a bowl and push thru a fine sieve into the pot.

Stir constantly over medium heat the whole time, until thickened.

Be careful not to get the heat too hot or you'll curdle the mixture.

When done, it should coat the back of a spoon.

Store in the refrigerator. (It will thicken slightly more as it chills, as well.)

(Can put in half-pint jars for gifts- just don't "can" it, this must be stored in the fridge.)

https://mystainedapron.com/cranberry-curd/
Filed Under: Holiday Recipes, Sauces / Condiments, Tea time

Homemade Enchilada Sauce

October 4, 2010 by
 
My Hubby loves enchiladas. LOVES. I get tired of buying enchilada sauce, it seems a bit overpriced in my opinion, and it seemed like something that I should be able to make myself. Not to mention we don’t like super spicy food, and more than once I made enchiladas without knowing that the sauce I was using was more spicy than we cared for.  So I did some digging around and found a few recipes.  This ended up being the winner after some small adaptions, and I was amazed at how good the flavor was.  The nice thing is you could make this as spicy or as mild as you like.  (The original recipe called for a whopping 1/4 cup of chili powder).  I’m never buying a can of enchilada sauce again- try this and you won’t either!
 
HOMEMADE ENCHILADA SAUCE
Recipe adapted from Emeril Lagasse
 
3 T canola oil
1 T flour
1/2 tsp chili powder (more if you like it hotter)
2 cups chicken stock
10 oz tomato paste
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
 
Heat oil in a medium saucepan.  Add flour, stirring well.  Cook for 1 minute.
Add chili powder, cook for 30 seconds.
Add stock, tomato paste, oregano, cumin, and garlic powder.  Stir well.
Bring to a boil, reduce heat to low and cook for 15 minutes. (It will become thicker and smoother.)
Add salt, taste and add more seasonings if desired.  Serve on your favorite enchiladas.
Filed Under: Mexican, Sauces / Condiments Tagged With: , ,

Restaurant Chicken Alfredo

September 20, 2010 by
 
I’ve gotten some requests for recipes to make Olive Garden dishes at home.  So when my hubby took me there for my birthday (I know, livin’ the life of glamour : ), I took mental notes and then tried my hand at making some “copycat” versions at home.  First I made some notes, then looked online for others ideas too.  First up was the Alfredo recipe, which it seems A LOT of people want that recipe!  There were many different ideas, the most common of which was to use cream cheese, like my usual recipe.  The Olive Garden website actually had an Alfredo recipe on it using eggs in the sauce.  I’m pretty positive they are both impostors.  The only way in my opinion to get the same flavor is to use both Parmesan and Romano cheeses, FRESHLY GRATED, and let it cook for a bit to thicken naturally.  I was really surprised at how closely this dish resembled theirs.  
Keep checking back all week for more copycat olive garden recipes!
P.S. This also is great for dipping bread sticks!

RESTAURANT ALFREDO
Recipe by My Stained Apron
 
3 garlic cloves, minced
1/2 cup unsalted butter
1/4 cup milk
2 cups cream
1 cup grated Parmesan cheese (about 4 oz)
1 cup grated Romano cheese (about 4 oz)
salt and pepper, to taste
8 to 12 oz fettuccine noodles (use the lower amount if you want it really saucy)
fresh parsley, for serving
extra grated Parmesan, for serving
 
Melt butter in a saucepan and add garlic.  Saute for a couple of minutes over medium heat.
Add milk and cream, bring to a simmer.
Add cheeses, mix well. 
Let simmer, uncovered, for about 10 to 15 minutes, until slightly thickened.
Add salt and pepper, to taste.
Cook noodles and toss together.  Sprinkle with parsley and cheese.
 
To serve with Chicken:
2 chicken breasts
olive oil
salt and pepper
 
Brush grill or pan with olive oil, season chicken with salt and pepper and either grill or saute on both sides.  (I use my indoor grill pan).  Cut into strips when done.
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , ,

Warm Buttermilk Syrup

September 8, 2010 by
When I was a kid, for a special treat we would have “Ice Cream Waffles”.  You put a scoop of ice cream on a hot crispy waffle and enjoy!  It still remains a fun memory to me, and I promise, if you think it sounds weird, just try it.  Think of a warm waffle cone with creamy ice cream.  We would try all kinds of flavors, from plain vanilla to mint chocolate chip or whatever.  This would be a great addition.  I’m thinking crispy waffles, butter pecan ice cream, and a drizzle of this on top.  It would also go great on a multitude of other dishes, but I’ll leave that to you to have fun experimenting with!
 
WARM BUTTERMILK SYRUP
 
1/2 cup butter
1 cup sugar
3/4 cup buttermilk
1 T corn syrup
1 tsp baking soda
1 T vanilla extract
 
Combine butter, sugar, buttermilk, and corn syrup in a pot and boil over medium high heat.
Add baking soda and vanilla, allow to cook only briefly before removing from heat.
Serve hot, or reheat before serving.
Filed Under: Breakfast, Sauces / Condiments Tagged With: ,

Bolognese

August 30, 2010 by
 
This is probably my husband’s favorite dish that I make.  He seriously makes a fool out of himself when I serve this.  And I love every second of it. : )  There is nothing like seeing your family savor every bite of a meal.  Happy and content.  I make a big batch of this so I have it on hand in the freezer when needed for a seriously good quick dinner.   And I know with school starting back up, many of you are looking for some extra satisfying dinners with minimal effort. 
I’ll be sharing more recipes for using this sauce this week, so make sure to check back for that!  At the bottom I’m including directions for a small batch as well.  Usually you would use white wine when making this sauce, but since we don’t drink alcohol I don’t cook with it either, so I use all chicken stock in it’s place.  I don’t think you miss it at all.
 
 
Saute onions, carrots, and garlic in the olive oil.  You can finely dice them or puree them in a food processor to make a smooth paste.  Let cook and soften while you cook meat.
In another pan, brown meat in batches, then add the vegetables.
Add tomato paste and incorporate well.
Add chicken stock, then crushed tomatoes.
Simmer on stove for 1 to 3 hours.  Add salt and pepper to taste. (If making for the freezer I under season and season more so when heating to serve.
I then separate into 7 freezer-safe quart containers.  Label and freeze.
To serve: Heat in a pot, add 1/2 to 1 cup milk depending on personal preference.
Toss with noodles. Sprinkle on some fresh basil if desired.
Filed Under: Freezer, Pasta, Sauces / Condiments Tagged With: , ,

Strawberry Sauce

August 20, 2010 by
 
YUM.   I really love berries.  Maybe it’s the Pacific Northwest in me, but I can make a million and one things with berries and love them all.  I wanted to make a simple strawberry sauce recipe that more berries than anything else, that I could make with frozen berries in the off season. 
 
This can used on anything from french toast, waffles, pancakes, in lemonade or limeade, with a lemon lime soda, drizzled on ice cream, cheesecake, crepes, banana splits, angel food cake, pound cake, with a rich chocolate brownie… What CAN’T you put this on?! 
I make no claims as to how long it keeps in the fridge (especially since we used ours up fairly quickly) But it should keep for a couple of weeks I’m guessing.  You could also freeze it to have on hand as well.
 
 
STRAWBERRY SAUCE
Recipe by My Stained Apron
 
3 cups strawberries, fresh or frozen
1/4 to 1/2 cup sugar (depending on desired sweetness and sweetness of berries)
1/4 cup water
1 T vanilla
1 tsp vanilla extract
 
Put the berries, sugar, and water in a pot and bring to a boil.
Boil for about 5 minutes, or until berries are soft and break down easily.
Remove from heat, add vanilla and lemon juice.
Let cool slightly and puree in blender.
Store in the fridge.
 
 
Filed Under: Sauces / Condiments Tagged With: ,

Baked Sun Dried Tomato Alfredo

June 28, 2010 by
I’ve made this dish for many years, sometimes I add cooked chicken cut into strips, sliced mushrooms, some fresh herbs… but this is a nice basic edition that you can serve as is or add your own favorite pasta pairings to.  And you don’t have to bake it, but it really does add another nice layer of flavors. Hope you like it!
 
BAKED SUN DRIED TOMATO ALFREDO
Recipe by My Stained Apron
 
 
3 T butter
8 oz cream cheese
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1/4 cup sun dried tomatoes, chopped
1/2 pound pasta
 
Combine butter, cream cheese, and milk in saucepan over medium heat, stirring well until well combined.
Add milk, Parmesan, mozzarella, and sun dried tomatoes.
Meanwhile, cook pasta al dente.
Pour pasta into casserole dish, pour sauce over pasta.
Sprinkle with remaining 1/4 cup cheese.
Bake at 400 degrees for 15 to 20 minutes.
 
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , , ,

Pizza Alfredo Sauce

June 15, 2010 by
 
Long live pizza week! : ) I hope you’re all enjoying a little pizza inspiration. This is one of our favorite things to put on pizza!  Yum. That’s all I have to say.  This is really good with some garlic powder too, or roasted garlic. Double yum!
 
PIZZA ALFREDO SAUCE
 
8 oz cream cheese (low fat neufatchel is fine)
1/4 cup butter
1 cup milk
3/4 cup grated or shredded parmesan (fresh shredded is best)
 
Combine all in saucepan. Whisk over medium to medium-high heat until smooth.
 
 
Filed Under: Pizza, Sauces / Condiments

Pesto Sauce

June 14, 2010 by
 
Pesto sauce has so many great uses, but on pizza instead of a red sauce is really fun. 
 
PESTO SAUCE
4 cloves garlic
2 cups basil leaves
1/4 cup walnuts, optional
1/4 cup grated Parmesan cheese, optional
1/2 cup olive oil
1/2 tsp salt
 
Mix garlic, basil, walnuts, and Parmesan in a food processor or blender.
While running, pour the oil in in a stream.
Process until smooth and beautiful.
 
TIP: Pesto sauce freezes especially well without any cheese.  But either way, you can pour the leftover pesto sauce into ice cube trays, let freeze, then empty into a zip lock bag and store if freezer and use as little or as much as you need later.
 
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Filed Under: Pizza, Sauces / Condiments Tagged With: , , ,