Cranberry jelly is so simple to make that I now wonder why I haven't been doing it all along.
Cranberry Jelly Sauce
1 bag (12 ounces) of fresh cranberries
1 cup of sugar
1 cup of water
Combine, simmer until the cranberries are tender, and run it through the Foley food mill. That's it. Some recipes call for the addition of gelatin, but I chose the simpler, 3-ingredient version.
The result was a thick, not too sweet, delightfully cranberry flavored sauce. Better than the canned stuff! And it made plenty. Dan commented that it reminded him of jelly donuts, so the following Sunday we had cranberry jelly rolls for brunch.
|I used a simple sweet yeast roll recipe, used my pastry injector to fill|
the buns with jelly, and dipped each in a powdered sugar/milk glaze.
Our traditional Christmas breakfast has always been Scotch eggs with English muffins and cinnamon butter. These jelly rolls could easily replace the English muffins!
That only used up part of the jelly. Plus I had saved the cranberry pulp from the Foley, so I decided to make a sweet potato cranberry cake and use the rest of the sauce as a topping.
|Cranberry sauce topping a slice of sweet potato cranberry cake.|
Sweet Potato Cranberry Cake
1 quart home-canned sweet potatoes, pureed
3 eggs, beaten
1 cup butter, softened
2 cups flour
1.5 cups sugar
2 tsp baking soda
dash of buttermilk, sour milk, whey, kefir, or yogurt
2 tsp vanilla
1 tsp cinnamon
1 cup dried cranberries
Cream sugar and butter, add eggs, vanilla, sweet potatoes, and then your dash of sour (to interact with the baking soda). Combine dry ingredients, add them to you creamed mixture and mix well. Bake in greased and floured bundt pan at 325° for 45 minutes to an hour (or until done).
I usually make cakes without frosting, except for birthdays. The sauce was a nice not-too-sweet topping for a holiday style dessert.
What foods make the holidays for you? Do you every experiment with others or upgrade the traditional recipes? Please share yours! We all love good recipes.