anne's citrus cranberry relish

whenever i try a family member's or friend's recipe that i love (no matter if they were the creator of the recipe), it immediately becomes their dish, their creation because they are the ones who the recipe spoke to enough to make it for me :).

my sister-in-law, anne, is an amazing cook and baker...everything she makes is yummy and this citrus cranberry relish she made one year is a-amazing!!

(note: i double this recipe when i make it because it is that good so don't let the photos fool you as i prepared enough for 20. the recipe below can serve 8-10 people.)

ingredients/supplies:
-1 1/2 cups of sugar
-3/4 cup water
-12 oz of fresh cranberries (1 bag)
-1/2 cup orange marmalade
-juice of 1 lemon
-1/2 cup chopped walnuts
-a measuring cup, a cutting board, a knife, a sauce pan

prepping/chopping:
-wash cranberries
-measure sugar and marmalade
-juice the lemon
-measure and chop walnuts
-measure water and place in sauce pan

cooking:
-add the sugar to the water in the sauce pan and make a simple syrup by brining it to a boil, then simmering for 5 minutes.
-add cranberries
-stir over medium heat for about 20 mins, or until all berries burst
-remove from heat and add marmalade, lemon juice, and walnuts
-stir to combine
-cool the sauce and transfer to a serving bowl, cover, and chill thoroughly
-serve chilled

have a happy thanksgiving!!

enjoy!

rustic marinara sauce

it is tomato season!  we are getting so many tomatoes in our farm box that i decided to just throw them all into a sauce...no matter what kind they were...vine, heirloom, grape, roma.  this is a simple, rustic sauce and can be used for so many things...over chicken, fish, pasta, in a lasagna that you can freeze to enjoy for the fall...

ingredients/supplies:
-5-6 cups of tomatoes - feel free to mix it up
-1.5 cups of dry red wine
-1 tablespoons of dry red pepper (2 tablespoons for spicy sauce)
-1 large onion
-3 shallots (you can use garlic instead shallot for a more traditional italian flavor)
-4 tablespoons of olive oil
-a large handful of fresh basil
-salt to taste (about 2-3 teaspoons)
-3 pinches of sugar
-a large tomato friendly pot, a cutting board, a knife, measuring cups, measuring spoons

prepping/chopping/cooking:

prep:
-wash any tomatoes that you choose to use (no need to peel)
-peel the onion and shallots
-heat pan over medium heat

chop:
-quarter tomatoes and take the seeds out of the tomatoes that you are using that are really seedy (i did not bother cutting the grape or cherry tomatoes - i just kept them whole)
-slice the onion into a large dice
-slice shallots into medium slices

cook:
-place the 3 tablespoons of olive oil in the hot pot
-mix in the red pepper to your desired spice level and let the pepper infuse in the hot oil for about 20 seconds
-place the onion and shallots in the pot and sautee together with the red pepper

-once the onions become a bit tender, add the wine and let it lightly simmer so that it reduces by half

(the wine should not boil so keep an eye on it and reduce the heat if needed)

-add tomatoes and add a large pinch of salt

-cook over medium/medium low heat for about 30-45 minutes (it should lightly simmer but never boil) until you reach your desired thickness and taste 

-add additional salt and a pinch or 3 of sugar depending on the desired sweetness once you are nearing your desired consistency

-when the sauce is as thick as you desire, take it off the heat

-chop the fresh basil and add into the sauce, stir and add any additional salt or sugar you feel it needs

enjoy!!