Category: Them’s Good Eatin’! (recipes, food)

Cran-Apple Sauce, Mk II

This was my second attempt at creating an unsweetened cranberry sauce. I think this one is even better than the first.

~3# apples, cored, pared, and chopped (6 good-sized Granny Smith and two other medium/small apples)

12 oz fresh cranberries

2 bananas, over-ripe (optional, I just wanted to use them up I don’t think they add much)

Zest of 4 limes

Juice of 6 limes (mine were on the large side)

A great whack of cinnamon, somewhere between 2 and 4 Tbsp? (Yes, tablespoons. I like cinnamon, okay?)

I didn’t have any on hand or I would have added 3 or 4 tsp crushed ginger.

Pressure cook on high for twenty minutes and let it sit for 10 minutes to let off the pressure.

I just stirred this instead of blending it like I did last time. I wanted a bit more texture. As you can see, the cranberries and the cinnamon really set the color.

The lime zest and juice really zinged this up, both in taste and aromatically while it was cooking! I was going to use one lime and several oranges like I did last time but we had a surplus of limes so I improvised.

Cran-Apple Sauce

This is a recipe I created as a challenge to create a cranberry sauce without added sweeteners. It might be a little light on cranberries to qualify in some people’s minds but it was all I had on hand and I’d definitely add more next time.

(Insert 30 minutes of rambling and irrelevant prose to prevent readers from seeing the recipe until my ego has had enough attention. This is, apparently, a best practice for recipe sites. Not one that I appreciate, though.)

~4 lb apples (3 Fuji and 1 Granny Smith)
9 oz frozen cranberries
3 tsp crushed ginger
1 large lime (zest and juice)
1 large orange (zest and sections)
~2 tbsp ground cinnamon

Core and chop apples and place everything in a 6 qt electric pressure cooker. Cook on high for 25 minutes and let pressure release on its own (the pot was pretty full and I didn’t want a venting explosion). Open and let cool a bit. Blend to desired consistency.

Notes: It tastes very good right now. I can taste the ginger a bit and the cranberries but I might go a little higher proportionally next time. I get a hint of the citrus zest. I’ll have to see how the flavor develops in the next day or two. More cinnamon wouldn’t hurt. 😏 I might add rhubarb next time, too, to kick it up a notch! Ground cloves might be a nice addition, too.

Roasted Sweet Potatoes and Brussels Sprouts – The Food Charlatan

Standard recipe blog: “blah blah blah blah blah blah recipe” but it looks like it could be done in small batches in the air fryer.

https://thefoodcharlatan.com/roasted-sweet-potatoes-and-brussels-sprouts-recipe/

Chai – not “chai tea” which just means “tea tea” | EatRight.org

This recipe isn’t the same as Adri’s family recipe but it looks good. She added loose English Breakfast tea leaves to steep last and used all milk, no water. I’d leave out the honey, of course, and might use Assam or Darjeeling tea and orange zest sounds like a tasty addition.