Cranberries are one of those things that I go overboard on in
the winter and then rarely use them the rest of the year – except that’s going to change with this recipe for cranberry bbq sauce! It’s tangy and a little sweet, but the perfect addition to grilled chicken or to smear on a grilled turkey and cheese sandwich. I developed this recipe for sauce as part of Cape Cod Select’s First Annual Blogger Recipe Challenge.This was my first time working with Cape Code Select Premium Frozen Cranberries and I was really impressed with them. They’re packaged in a bag with a resealable top to make it easy to portion out and because they’re frozen, they’re available year-round! Check to see if your local grocery store carries them!
After creating this sauce recipe, I cooked a batch of chicken wings in my instant pot, tossed them in sauce and then under the broiler they went…. and I didn’t get pictures before they were gobbled up!
Visit Cape Cod Select over on their website or follow them on Facebook, Instagram, Pinterest or Twitter for more delicious recipes and find out where you can get your own Cape Code Select Cranberries!
You know when you think you have something in your fridge or pantry and go to grab it and it’s not there. Yes, that happened to me when I was making kebabs the other week. The recipe called for teriyaki sauce and I swore I had half a jar in the fridge, nope it was a different sauce. So the next thing was to find a way to make it myself. I couldn’t send my husband to the store again…I had already sent him early in the day. I found this quick and easy recipe on Pinterest and whipped up a batch.
It was so good and so much better than the jarred variety. I’ll definitely be making my own teriyaki sauce from now on! Give it a try, it’s so simple and I’m sure you probably have all the ingredients in your kitchen right now! I’ll be sharing the kebabs that I made using this recipe later this week!
1 1/2 cups water
3/4 cup light brown sugar, packed
1/2 cup reduced sodium soy sauce
1 tsp garlic powder
3 Tbsp cornstarch
1 tsp sesame oil
Combine all the ingredients in a small sauce pan. Heat over medium heat and whisk continuously. The sauce will thicken and turn dark brown. Remove from the heat and it’s ready to use at this point. It can be stored in the refrigerator for up to one week.
Source: One Good Thing by Jillee
I’ve been buying large containers of blackberries at Costco the last couple months..the only problem is, I don’t care for whole blackberries. Madeline and Ross eat them, but there’s just too many in a container, so I’ve been trying to find other ways to use them. I found a quick and easy recipe to make homemade blackberry sauce – a perfect way to use up those blackberries taking space in my fridge.
The recipe is so easy, just throw everything into a pot and let it simmer away on the stove. I served it warm over pancakes for breakfast one morning, but it’s also great to mix into yogurt.
4 cups fresh blackberries
3/4 cup sugar
1 Tbsp fresh lemon juice
1 Tbsp cornstarch
In a medium saucepan, combine the blackberries and sugar. Heat on medium heat for of until the blackberries and sugar starts to combine. While the blackberries are warming, mix together the lemon juice and cornstarch in a small bowl. Add in the lemon juice-cornstarch mixture into the berries and using the back of a spoon, mash the berries against the side of the pan.
Bring to a boil and cook for an additional 2 minutes until the sauce thickens. Transfer to an air tight container – I used pint-sized Mason jars – and place in the refrigerator until ready to use.
Source: Real HouseMoms
I love candied cranberry sauce. You know the jellied kind, which is really weird since I don’t like jello. Growing up this is the kind of cranberry sauce that we ate at Thanksgiving. My dad and I were the only ones that would eat it. I miss sharing that tradition with my dad.
Last year, my mom made fresh cranberry sauce with pineapple and I really enjoyed it. Though I still enjoy the jellied type too. LOL. This year, she made this version and I had to make an extra batch after Thanksgiving so we could enjoy it with our leftovers. I need to make it more often as we all loved it and it was great to spread on bread and would be amazing to mix into oatmeal.
1 cup sugar
1/2 cup water
1/2 cup orange juice
4 cups fresh or frozen cranberries
1 tablespoon orange zest
Rinse cranberries with cold water and check to make sure there are no stems on the berries.
In a medium saucepan over medium heat, dissolve the sugar in water and orange juice. Bring this mixture to a boil and add the cranberries and orange zest. Return to a boil and reduce heat to medium low.
Cook for about ten minutes or until the cranberries start to burst. Remove from heat and let cool to room temperature. Pour the sauce into a serving dish and place in the refrigerator to chill.
Garlic scape? What is that???
Yup, that’s the first thing I thought when I read that this was included in our first CSA share. I had never heard of garlic scapes and this is one of the reasons why I love that we’re participating in a CSA.
So what is a garlic scape? As we know, garlic is part of the allium family, which grows underground. As the garilc bulb grows and gets harder, a shoot pokes through the ground. The shoot is green, kinda like a scallion, but it’s longer, thin and pliable that it curls into tendrils. If it continues to grow, the scape will harder and transform into the white/beige color of garlic peel. If the shoot is still attached, it will stunt further growth of the garlic bulb. To continue growing the garlic, the scapes are removed.
I wasn’t sure what to take with the big handful of scapes I had, but after a quick search online, I found a recipe for pesto. PERFECT! It was simple and easy to make and so versatile. I’m planning to spread it on crusty bread, adding it to fresh pasta and maybe tossing it into some scrambled eggs.
1 cup garlic scapes, cut into small pieces
1/2 cup olive oil
1/2 cup pine nuts
3/4 cup grated parmesan cheese
In a food processor, combine the scapes, pine nuts and cheese. While blending, slowly add the oil into the mixture until smooth.
Source: Tasty Kitchen
This ragout is super simple and so flavorful. I love that this recipe called to make the sauce separate since it makes a large amount. I have a couple of recipes planned that utlitze this ragout. I always thought that ragout was just a mixture of vegetables, but really it’s a well-seasoned meat or fish stew usually with vegetables.
1 Tbsp olive oil
1 cup diced onion
1 large red or yellow bell pepper, seeded and chopped
3 garlic cloves, minced
Three 28 oz cans diced tomatoes
One 6 oz can tomato paste
1 Tbsp balsamic vinegar
1 tsp dried oregano
In a large saucepan, heat the olive oil over medium heat. Add the onions, pepper and garlic and cook, stirring until softened, about 5 minutes. Stir in the diced tomatoes, tomato paste, vinegar and oregano. Bring to a simmer. reduce the heat to low and partially cover the plan. Simmer for at least 10 minutes and up to 1 hour.
Serve over chicken or white fish such as flouder, halibut or tilapia.
Store the leftover sauce in portions that make sense to you. This recipe makes a lot, so be prepared to have 3 to 4 more uses out of the this. The ragout can be refrigerated up to 4 days or store in the freezer for up to 3 months.
Source: Quick Fix Meals by Robin Miller
A month or so ago, I bought a couple herb plants at our local farmer’s market. I had a good amount of basil that I needed to use and found an incredible recipe for Basil Butter on Allrecipes.
2 cloves garlic
8 leaves fresh basil
1/4 tsp freshly ground black pepper
1/2 cup butter
Place garlic, basil and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter and process just to mix together.
Spoon into a small container and refrigerate until firm.
I used it on some whole wheat egg noodles and can’t wait to use it on fresh corn on the cob. YUM!!!!