Cranberry Sauce

As a kid, watching cranberry sauce come out of a tin and hold its shape was completely unappetizing, so I never cared for it. But this year I saw some fresh cranberries in the local store so tried to make it from scratch. With reduced sugar, it was still really sweet, but was a nice accompaniment to the turkey drumsticks and the brisket for Thanksgiving dinners. The bags are sold in 250 g units here so I adjusted the recipe accordingly. This makes quite a lot so could halve the recipe next time for a single bag.

• 
  500 g fresh cranberries (2 bags at Jumbo)
  
• scant 1 c sugar (4/5 c?)
• scant 1/2 c brown sugar (1/3 c?)
• scant 1/2 c water
• 1 c fresh squeezed orange juice
• optional: cinnamon

1. In a small pot, heat sugars, water and OJ. Dissolve the sugar and bring to a boil.
2. Add in cranberries. Bring to simmer and stir occasionally for 10-15 minutes, until most of the cranberries have burst. Continue simmering until reduced to desired consistency. (It will further thicken after cooling).
3. Transfer to bowl and let cool for at least 20 min.
4. Transfer to containers. Store in fridge until ready to use.

Chicken Stew

Wanted a thicker soup instead of a brothy one. This fit the bill. Served with buttermilk biscuits.

• 500 g boneless skinless chicken thighs, diced 1" 
  
  
  
• 2 T olive oil
• 2 carrots, diced
• 1 small onion, chopped 
• 2 ribs celery, diced
• 5 T flour
• 1/2 t dried rosemary
• 1/2 t dried thyme
• 1/4 t ground sage
• 1.5 c diced potatoes
• 1.5 c diced sweet potato
• 1/4 c white wine
• 4 c chicken broth
• 1 c green beans (or frozen peas)

1. In Dutch oven, brown chicken in 1 T oil. (Next time try in batches.) Does not have to be cooked through. Transfer to bowl.
2. Add remaining 1 T oil. Saute onions, carrot and celery until onions are softened (3 min).
3. Stir in 3 T flour and seasoning. Cook over medium heat 2 min.
4. Add potatoes, sweet potato, wine, broth and chicken. Bring to boil.
5. Cover and simmer 30 min.
6. Remove lid and add green beans. Cook for 10 min. Thicken with cornstarch slurry (or flour slurry if you might freeze leftovers). 2 T flour + 1 c broth/water - ensure no lumps

Buttermilk Biscuits

The freezer trick works really great. Kids loved them.

• 
  1 c buttermilk/karne melk (or 1 T lemon juice plus remainder lactose free milk) 
  
• 8 T butter (113 g = 1/2 c)
• 2 c flour
• 1 T sugar
• 1/2 t baking soda 
• 2 t baking powder
• 3/4 t salt 

1. Preheat oven to 450F/230C.
2. Line baking sheet with parchment paper. 
3. Place buttermilk in freezer for 10 min while preparing other ingredients.
4. Microwave butter, covered, for 30 seconds and then 10 sec increments until melted.
5. Whisk dry ingredients in large bowl.
6. Pour butter into chilled milk and stir. Butter will solidify into small pieces.
7. Add buttermilk mixture to bowl and stir until flour is incorporated and dough pulls away from side of bowl. Dough should be stiff (not wet).
8. Knead 5-6 times on generously floured counter. Flip and then shape into 6" square, 1.5-2" height. 
9. Cut 8 biscuit shapes (2.5" round or free form). Place on parchment paper.
10. Bake until tops are golden brown and crisp, 8-18 min.
11. Optional: brush tips with 1 T melted butter

Related

• Drop biscuits - no shaping
• Angel biscuits - with yeast