Cranberry sauce

Finn and I made this for thanksgiving 2017

Homemade Cranberry Sauce with Apples

Update your Homemade Cranberry Sauce with apples for a simple and sweet twist on the classic Thanksgiving side. Tasty without getting too crazy!

 Prep Time 5 minutes

 Cook Time 1 hour 15 minutes

 Total Time 1 hour 20 minutes

 Servings 8 servings

 Calories 125 kcal

Ingredients

• 1 cup sugar
• ¾ cup water
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 (12 ounce) package fresh cranberries picked over
• 1 cup cooking apples peeled and diced , I like to use Granny Smith

• Instructions
  

1. In a medium saucepan, bring sugar, water, cinnamon, and salt to a boil over medium heat. Stir occasionally until sugar is dissolved.
2. Stir in cranberries and apples. Simmer until slightly thickened and the berries begin to pop, about 10 minutes.
3. Remove from heat and cool to room temperature, about 1 hour.

Recipe Notes

If you're using frozen cranberries, just add about 2 minutes to simmering time (no need to thaw).

Make it ahead! Just follow the recipe as is, cool it completely, and then keep refrigerated for up to 4 days in advance. Or, freeze it a month ahead and just thaw in the refrigerator overnight before you want to serve it. Easy!

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Re: Best chocolate frosting ever! http://foodess.com/recipes/fluffy-chocolate-frosting/

Making this again on family chocolate apple sauce cake... but found I left off half of recipe prep.

Ingredients

• 12 ounces/340 grams good quality dark/bittersweet chocolate (60-70% cocoa), chopped

• 8 ounces/227 grams/1 cup unsalted butter, room temperature

• 1/4 cup cocoa powder (either natural or dutch process are fine)

• 1/2 cup confectioners' sugar

• pinch salt

• 1 tbsp pure vanilla extract

• 1/4 cup whipping cream

Preparation

1. Melt the chocolate in the microwave on 50% power in 30 second increments, stirring each time - stop when it's about 70% melted, and stir vigorously to melt the rest. In my microwave, it took a total of 2 1/2 minutes. (Alternatively, melt in a heat-proof bowl set over a saucepan of simmering water - careful not to get a single drop of water in the bowl, or chocolate will seize). Allow chocolate to cool to room temperature.

2. Combine butter, cocoa powder, confectioners' sugar and salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about a minute. Reduce speed to low and incorporate vanilla extract, whipping cream and cooled chocolate, then turn speed back up to medium and beat for about 2 minutes, until pale and very fluffy. Pipe (I used Wilton Large Open Star tip) or spread onto fully cooled cake or cupcakes.

Frosting may be made up to 48 hours in advance - refrigerate until needed, then bring back to room temperature and beat again for a minute or two before using. Frosted cake may be stored at room temperature for up to two days - if it'll take you longer to eat, god bless your willpower and store the cake in the fridge.

--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

​r                 ​

                  amy.a.gooch at gmail.com
ViSUS LLC          

​                                        ​

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

​r                 ​

                  amy.a.gooch at gmail.com
ViSUS LLC          

​                                        ​

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~