I am posting this recipe with full knowledge that most people will simply purchase a can of cranberry sauce when they need it. Especially this time of year, when you are likely to score a sale brand for under a dollar.

However, making homemade cranberry sauce is super easy and tastes much fresher than the canned variety. You can also jazz it up a bit, adding dried fruits, nuts, citrus peel, etc to make a sauce much more extraordinary than anything you can find on the store shelves. And if you live someplace (like here in Oregon) where there are cranberry bogs, you’ll be able to get super fresh cranberries and support the local farmers as well.

So, after many, many attempts at the perfect cranberry sauce, this is my version of it. It’s slightly tart, slightly sweet, and chock full of fruit. I have discovered, that while you want the sauce to taste of cranberries, adding dried fruits, like raisins and cherries, really provides that something special. Not only is it slightly sweeter, but the texture is improved as well. And whatever you do, don’t forget the citrus. I think both the juice and the peel really add the perfect amount of flavor, but if you don’t have an organic orange I would just use the juice.

And although cranberry sauce is typically served with turkey, I think it makes a nice side with pork as well. And if you really like cranberries, I have to be honest, it’s pretty tasty spread on a sandwich or eaten by the spoonful.

Cranberry Relish

This makes about 4 cups.

• 1 (12 ounce) package of fresh cranberries
• 2 cups sugar
• 1/2 cup orange juice
• 1/2 cup cherry juice (cranberry or apple juice would work well too)
• 1/2 cup raisins
• 1/2 cup dried cherries
• the zest from 1 orange

1. In a medium saucepan, cook the cranberries, sugar and juices over medium heat, stirring often, until the cranberries begin to pop, about 15 minutes.
2. Add the raisins, cherries, and orange zest and simmer until slightly thickened, about 10 minutes. It will thicken quite a bit as it cools, so don’t be alarmed if it doesn’t appear thick enough. Cool and refrigerate covered until serving. *It’s a great make ahead recipe, as it stays nicely for several days in the fridge.

Sauces & Dressings, Sides cranberry cherry relish, gluten-free cranberry sauce

We are still enjoying fresh, local blueberries here in Oregon, so I decided to whip up some blueberry sauce for breakfast. You can literally make this sauce in a couple of minutes, which makes it perfect for breakfast (or an impromptu dessert topping). If you have a kid that enjoys cooking, this is one of those super easy, yet super delicious, recipes they would probably enjoy making themselves.

This is a very basic recipe, with no fancy ingredients; which is the way I think a berry sauce should be. I do like a little sugar in the sauce, however, if you are watching your sugar intake or have really sweet berries, you might want to reduce or eliminate the sugar.

I think the slightly sweetened sauce is perfect for pancakes or waffles, but it would also be delicious poured over ice cream or pound cake for dessert.

You could use frozen blueberries in this recipe if you don’t have fresh. Also, I like the sauce fairly thick, but if you find it is too thick for your liking, you could reduce the cornstarch to one tablespoon or if the sauce is already prepared, you could always add water a tablespoon at a time to get the desired consistency.

Blueberry Sauce

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• dash salt
• 1/3 cup water
• 2 cups blueberries

1. In a medium saucepan, combine sugar, cornstarch, and salt, whisking to combine. Add water and stir or whisk until dissolved and smooth. Add blueberries and bring to a boil, stirring constantly. Boil until mixture is thickened, about one minute. Remove from heat and serve warm or cold.

Breakfast, Cooking With Kids, Desserts, quick and easy, Sauces & Dressings gluten-free blueberry sauce

Heirloom Tomatoes

You know how some kids have faces only a mother could love? Or at least that is the expression.  Well, heirloom tomatoes are the produce only a cook could love.

They are ugly, wrinkly, and multicolored, but I just love them! They are interesting and colorful and are bursting with flavor this time of year.

Perhaps salsa is not the best use of these expensive tomatoes, but what can I say, I am a girl that loves a homemade salsa. So these beautiful tomatoes met their fate in the food processor today.

I tend to make my salsa in a food processor, just because it’s so fast and easy, but it does tend to make it watery, so it might need drained slightly before serving. Chopping the salsa ingredients seems to alleviate most of this issue, but it takes more time and effort.

Roughly chopped for and going into food processor

Seeded tomatoes (I used the reddish ones)

Chips & Heirloom Salsa

Heirloom Tomato Salsa

You don’t really have to use Heirloom Tomatoes, any large ripe tomato should work just fine. And if you prefer not to use a food processor, you can simply chop all the ingredients and stir it together in a bowl.

• 1/2-1 jalapeno pepper, seeded
• 1 red onion, peeled and cut into large pieces
• 2 cloves garlic, peeled
• 2 large ripe tomatoes, seeded and cored
• about 1/2 cup loosely packed cilantro leaves
• 1 tablespoon olive oil
• juice of one lime
• salt to taste

1. Add the onion, garlic, and jalapeno to the bowl of a food processor. Pulse several times.
2. Add tomatoes, cilantro, oil, and lime juice and pulse to desired consistency (but don’t overdue it or you’ll have soup). Taste and add salt if desired.
3. If the salsa is too watery pour through a strainer to remove the excess liquid before serving.

 

Make ahead, quick and easy, Sauces & Dressings, Sides heirloom tomato salsa recipe

Like most other families, my family loves pasta with a creamy cheese sauce. However, with all the fat and calories, it’s a real treat for dinner.

I came across a slimmed down recipe for Fettuccine Alfredo in a Food Network Magazine and it looked so tasty I decided to adapt it to be gluten-free. It was an instant hit at my house!

I didn’t really want to refer to this as Light Alfredo Sauce, since it still is rather indulgent; however, this version uses a moderate amount of butter and cheese and no cream, so I like to think of it as a Lighter Alfredo Sauce. And although it still has plenty of fat and calories, it’s way better for you than traditional recipes, and tastes just as good.

This is a really nice and creamy sauce, with plenty of flavor. I used a three cheese blend, but you could use all Parmesan if you preferred. But, please, not the stuff that comes in the green can. You want the real cheese. I think you could stir in some roasted veggies or maybe some small, cooked shrimp right before serving if you wanted a more filling main course.

Although I am sure someone makes it, I didn’t have gluten-free fettuccine noodles, so I just used spaghetti noodles. We thought it worked fine.

Lighter Alfredo Sauce

You might notice in the pictures that I sprinkled chopped fresh parsley on ours; but honestly, I think it was better without it, so I left it out of the recipe.

• 1 tablespoon butter
• 1 clove garlic, minced
• 1/2 tablespoon cornstarch
• 1 cup milk (I used 2%)
• 3 tablespoons Neufchatel or low-fat cream cheese
• 3/4 cup grated cheese (I used a blend of Asiago, Romano, and Parmesan)
• Salt and pepper to taste
• 12 ounces pasta, cooked according to package directions

1. Cook the sauce according to package directions. Meanwhile, make the sauce by melting the butter in a skillet over medium heat (a nonstick pans works great). Add the garlic and cook until slightly soft, but not burned, about 1 minute. Add the cornstarch and stir until dissolved.  Add the milk and bring to a boil, stirring constantly until thickened, about three minutes. Lower heat and add the cream cheese and grated cheeses and stir until melted and smooth. Remove from heat and taste; and add salt and pepper if desired.
2. Pour cooked and drained pasta into the skillet, and gently toss to coat evenly. Serve immediately. (Although we did reheat leftovers the next day, the texture was off. No one complained, but it’s definitely best the day it is made)

Main Dishes, Meatless Monday, quick and easy, Sauces & Dressings gluten-free alfredo

It’s Monday again, so another Meatless Monday at my house. Today’s recipe is a really nice Mexican-inspired salad based on a Cooking Light recipe. It’s super easy to throw together, but the vegetables need to marinate for about an hour before the salad is assembled.

It’s really flavorful, but not spicy, making it a great salad for the whole family. You could get creative and add some corn, avocados, olives, etc if desired.

Marinated Veggie Salad with Queso Fresco!

Marinated Vegetable Salad with Queso Fresco

The original recipe called for 1 cup diced jicama, but I couldn’t find it at my grocery store. I am sure it’s a great addition if you have some.

• 1 cup diced tomatoes
• 1 cup diced zucchini
• 1/2 cup thinly sliced green onions
• 2 TB chopped, pickled jalapenos
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup bottled salsa
• juice of two limes (about 3 TB)
• 1 1/2 TB canola oil
• about 2 cups torn romaine lettuce or baby romaine
• 1/4 cup crumbled queso fresco
• 1/2 cup chopped fresh cilantro

1. In a large bowl combine the tomatoes, zucchini, onions, jalapenos, and beans. In a small bowl, whisk together the salsa, lime juice and oil; pour over the vegetables and refrigerate for one hour.
2. Add lettuce to bowl and top with marinated vegetables. Sprinkle with cheese and cilantro. Pepper if desired.

I thought it would be great to share gluten-free, meatless meals every Monday. So if you have a meatless dish that you like to link-up to my weekly posts, please do.

Meatless Monday, Salads, Sauces & Dressings