Oh the holidays, don't we just love them. The present buying, the shops, the stores, the traffic, the hordes of people, the guests, the meals, the extra few pounds.  Stop, I'm starting to hyperventilate.  Ok, yes the holidays can be a stressful time.  Remember to take time out for yourself to relax and unwind.  
My problem is I always want to try new recipes this time of the year but it gets hard when there are so many family members around and wanting some of the traditional items on the table.  Now and again I just slip something in or just tweak a current recipe.  
I also know that cranberries are not everyones cup of tea.  As a kid I didn't like the tartness of them but as an adult, I can't get enough.  I love making fresh cranberry sauce.  It's probably one of the easiest items to make for your table and one of the quickest.  Many people shy away thinking that it is too complicated.  It is not, really.  You can throw everything into a sauce pan, set it at a simmer and forget about it for 20 minutes.  Not only will it taste great but the wonderful aroma will fill your house with joy.  
There are so many ways for making cranberry sauce, you can use port wine and orange juice.  Try using pineapple juice or apple juice instead.  
I'm just going to present one way of making it here, if you would like others, leave a comment below.
Serves 4

Recipe


2 cups Fresh Cranberries
1/2 cup Pomegranate juice 
1/2 Orange cut in half
1/2 cup Sugar
1/4 tsp Nutmeg
1/4 tsp Cloves
1/2 tsp Cinnamon or a small Cinnamon stick
3-4 Fresh Mint Leaves, chopped fine

Wash the cranberries and pick out any that are spoiled
Add all ingredients to a sauce pan including the orange quarters, squeeze the juice into the pan and then drop the entire quarters in and set to simmer 
If you like a sweeter cranberry sauce, add 3/4 cup sugar instead of the 1/2 cup
Let simmer until juice becomes a syrup, about 20-25 minutes
During the simmer, stir every 5 minutes to ensure it is not sticking to the bottom of the pan
Most of the cranberries will burst, I like having some whole but you can use a masher to pop all the cranberries
Take out the oranges and discard (discard the cinnamon stick also if used)
Serve warm or cold
Can be made two days in advance
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com
 
 
Ring ling ting aling, la la la.............Ok I don't know any Thanksgiving songs so that's as good as it's going to get.  I love the holidays.  Granted with me being out of work right now they are going to be tight but that will not diminish the fun I have.  Family usually gathers at my house because it's the biggest though not the most conveniently located.  Last year to fit everyone at the same table, I made a table that is 8 ft long and 4 feet wide.  The top is birch.  I love it.  It sits all of us comfortably.  We get to have these big beautiful meals with everyone there and making lots of noise and conversation.  I absolutely love it.  I digress (I really just wanted to talk about the table I built).
Brussel Sprouts are often maligned.  They look like little cabbage heads but can either be very creamy in taste or very bitter.  I found that quick roasting them eliminates the bitter but adding the maple syrup gives them that extra boost of sweetness. Then add in the tartness of the cranberries and the texture of the walnuts and you have a taste sensation.  The cranberries will cook in just that 10 minutes and explode over the brussels spouts so make sure to grease the tray they are on or they will stick.  Try to use the real maple syrup for the taste.
Serves:  4


Recipe:

1 lb Brussel Sprouts
3/4 cup Fresh Cranberries
1/3 cup Walnuts
2 tsp Maple Syrup
2 tsp Olive Oil
Salt and Pepper to taste

Optional:  Cayenne Pepper

Cover cookie sheet with either parchment paper or aluminum foil and spray or rub lightly with oil 
Preheat oven to 425 F or 220 C
Cut the stems off of the Brussel Sprouts, take off any old leafs and cut the sprout in half.
Place all into a bowl and use 2 tsp olive oil to cover
Salt and pepper
Spread out onto the cookie sheet in a single layer.  Place in preheated oven for 10 minutes
After washing the cranberries and going through them for old ones, place into same bowl that was used for the Brussel Sprouts.  Place in the chopped walnuts.  Mix around.  There should be enough oil still in the bowl to coat.  
Use 1 tsp maple syrup in with the cranberries and walnuts, mix to coat evenly
After the first 10 minutes, take the Brussel Sprouts out and place back into bowl with the cranberries and mix together.  Enough of the Maple Syrup will coat them.
Place all back onto the cookie sheet in a single layer again and roast another 10 minutes.
Once out of the oven and in the serving bowl, use the last teaspoon of maple syrup and mix.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutrition information obtained using CalorieCount.com.