Homemade Cranberry Sauce

Ohhh cranberry sauce, how I've dishonored you.  

I made you with love, then froze you, it's true!

And even worse, then I forgot about you!

But it's not too late to be made anew.  

Yes, Thanksgiving was a holiday you missed.

But take it easy, don't be pissed!  

You made these muffins so delish!

And also this braised beef you kissed.

Apparently I've lost my wits,
writing a poem to a condiment, 
but I do what I must and what I must do is cook,
thanks for stopping by and taking a look. 
At what I cook.  

:)

Homemade Cranberry Sauce

Adapted from Food Network

12 oz bag fresh or frozen cranberries

1 cup granulated sugar

1 strip orange peel 

2 tbsp orange juice

1. In a saucepan over low heat, add the half of the cranberries, the water, sugar, and orange peel.  Cook for about 10 minutes, stirring occasionally, until sugar dissolves and cranberries are soft. Increase heat to medium and cook until cranberries burst (about 12 minutes).

2. Reduce heat back to low and add the rest of the cranberries.  Cook for about 5 minutes, stirring occasionally, until new cranberries slightly soften.  Remove from heat and cool before serving. 

Chicken Salad with Pecans, Grapes, and Green Peppers

A little sweet, a little crunch.. this chicken salad has it all.  I made this to bring to a BBQ, and unfortunately it never made it there.

Why, you ask?

Not because it got gobbled up ever-so-quickly.  No.  Because on the way to the car the container slipped from my fingertips in slow-motion fashion as I (in slow motion) yelled a inappropriate curse word at the top of my lungs, resulting in a super dramatic chicken salad explosion.

I would've taken a pic of the Chicken Salad with Mulch, but didn't think you all would be into that recipe. Here's what it looked like in my house before the explosion:

Luckily I had already tried the chicken salad, so I know it was good.  I liked the green pepper in place of the celery.  I also enjoyed the different textures of sweetness from the dried cranberries and sliced grapes.

The Boyfriend got to eat some too, since I had a little container of it stashed in the fridge just for him, the Most Excellent Girlfriend that I am.

This was very much a contents-of-the-fridge-and-pantry chicken salad.  The original recipe calls for tarragon vinegar, walnuts, shallots, and celery.. none of which I had.  I would've liked to use the tarragon vinegar though.  But I made due, and it turned out great.

Chicken Salad with 

Pecans, Grapes, and Green Peppers

Recipe adapted from Epicurious

Makes 4-6 servings

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pounds)

1 cup pecans, chopped

2 large or 3 small garlic cloves

1 small onion, minced

1 green pepper, diced small

2 cups red seedless grapes, sliced in 4 or 5 slices each

1/2 cup dried cranberries

3/4 cup mayonnaise

3 tbsp white wine vinegar

2 tsp dill week

1/2 tsp salt

1 tsp pepper

Throw all ingredients in a bowl and mix.

Special note:  Make sure you use a grip of steel when carrying to your car.  

A few other fave summertime recipes:

Zucchini Spaghetti with Spring Vegetables

Grilled Shrimp and Smashed Avocado

Strawberry Salad with Halloumi and Cucumber