@lovendures We need to make a feel good, traditions and recipe sharing thread.. to help us through these upcoming holidays Covid-19 style.
We have been using this recipe for about 15 years. It's much better than cranberry sauce, and it freezes good too!
Apricot/Cranberry Chutney
Ingredients
- ¼ cup diced dried apricots
- 1 (12 ounce) package fresh cranberries
- ½ cup raisins
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 pinch ground cloves
- 1 cup water
- ¾ cup white sugar
- ½ cup cider vinegar
Directions
- Step 1
In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
- Step 2
In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
@mtgal99 LOL funny while I was writing that about a Holiday recipe thread I thought to myself... I wonder if I still have any apricots... nah.. don't know why I am thinking about that! I am not making anything that calls for apricots this weekend. Thanks for sharing the recipe!! It sounds delicious!!!
Community, I've moved foodie posts that started in the Covid Shortages Thread to this new thread so we can share recipes.
@dannyboy @deborah-carey @journeywithme2 @mtgal99 @michele-b @kiki @lovendures @liln22
And of course the esteemed @Laura-f
I love butternut squash soup. Here's my recipe
Butternut Squash & Sausage Soup
2 ½ to 3 lbs Butternut Squash
Cut in half, remove seeds and bake @350° for 1 hour or until soft.
Peel and Puree using chicken stock ( 32oz chicken stock)
Reserve remaining chicken stock for soup base.
Combine in large soup pot
2 heaping tablespoons garlic
2-3 cup chicken stock
½ onion – chopped
½ bag frozen corn
1 lb ground sausage – browned
2 cups cooked wild rice
Add butternut squash puree and bring to boil. Reduce heat and simmer 30-45 mintues
Add 1 pint ½ & ½ and let cool 10 mintues before serving.
No one in our family really liked turkey, so we always had ham for the holidays. My dad created a "secret family recipe" for ham glaze. It's more of a baste and dip than a glaze since it doesn't stick to or "crust" on the ham, but my dad was adamant that no one ever know his "secret". When he passed, it fell to me to re-create it each holiday, and since I despise secrets, I decided that I would share it with anyone who asked as a memorial to him and his creativity.
Glazed Ham
2 cups firmly packed light brown sugar
1 20oz (or two smaller cans) of pineapple rings in pineapple juice (NOT in syrup)
1 10oz jar of Maraschino cherries
1 ½ tsp dry mustard
½ tsp ginger
8-10 lb ham (bone-in or boneless, as you wish)
Pour off juice from pineapple to make one full cup (add water if necessary) and set pineapple aside.
Pour off liquid from Maraschino cherries and add water to make one cup of liquid. Set cherries aside.
Combine brown sugar, pineapple juice, Maraschino liquid, dry mustard, and ginger in a medium saucepan. Heat on medium, stirring well occasionally, until all ingredients are dissolved, then simmer for about 5 minutes and remove from heat (watch carefully…it can boil over pretty quickly once it’s hot).
Using toothpicks, fix pineapple rings onto the ham, then fix the cherries in the center of each ring. Baste ham with glaze and cover with foil. Heat according to instructions on the ham, basting every fifteen minutes. Remove the foil for the last half hour of cooking, and on the last baste, pour all remaining liquid over the ham. When cooking is finished, remove from oven and let ham rest for 10 minutes.
Place ham on serving plate, and pour the liquid from the cooking pan into a bowl or gravy boat for serving.
@tgraf66 We never liked turkey either. We have a roast chicken (the kind that led normal lives on small farms), and then most of the feast is vegetarian. I forgot to include garlic in the butternut squash recipes. Someone in our household can't digest garlic when eaten directly, so I infuse olive oil with garlic and use the garlic-flavored olive oil.
I’m not sure where my recipe came from but I found Ina’s which is very similar. I increase the garlic to 3 big cloves. This soup isn’t too sweet but has a nice kick from the onions & garlic. After I blend it up, I add some coconut milk creamer and skip the sour cream or yogurt. I also add the honey at the end.
Ugh... it’s not pasting. Brb! Lol