In the Kitchen with Grandma Jo

I have been baking and cooking for the upcoming Holidays. Nope, definitely not good for the waist line as I do test them all. ¬† This ritual reminds me of my Grandma Jo’s kitchen, always full of fantastic smells and always cookies in her cookie jar. There are times when I feel her in my kitchen shaking her finger at me for taste testing.

My latest culinary creation was “Cranberry-Ginger Chutney”

The ginger gives the cranberries a little kick. Here is a single batch of the yummy goodness. I double the recipe and bottle then freeze (leave room at the top for expansion) so I can have some all year around.

1 bag cranberries

2 cups spiced apple cider

1 cup brown sugar

3/4 tsp grated FRESH ginger (please remember to peel first)

1/2 tsp lemon, lime or orange zest (optional, I use lime)

1/2 tsp salt

In a medium sized pan, boil the cranberries with the apple cider 6 to 7 minutes until you hear the berries popping. Simmer on medium low for about 10 minutes. Then add the brown sugar, ginger, citrus zest and the salt. Let all this goodness simmer for another 20 minutes. Transfer to containers and refrigerate.

If making a large batch, pour the hot liquid (careful not to burn yourself) into canning jars. Invert (set jar on lid) so it will seal correctly. Store again in the refrigerator and give as gifts.

Have a great Thanksgiving!

Visit Dragon Alley Journals Etsy Shop https://www.etsy.com/shop/DragonAlleyJournals

th32L75SET

Advertisements

Handmade Gifts – Crock Pot Apple Butter

Again this year I am making my Home Made Apple Butter.  Great gift idea!

Crock Pot Apple Butter

6 1/2 pounds apples – peeled, cored and sliced
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon pure vanilla extract (add when finished cooking)

  1. Core and slice apples. I do not peel mine.
  2. Put the apples in a 4 quart or larger crock pot, then add the sugar and spices. Stir the mixture the best you can then cover and cook on high for one hour.
  3. Cook on low (stirring occasionally, I stir every hour), until the apple butter reaches a spreadable consistency and is dark brown in color. This takes 12 or more hours depending on your crock pot.
  4. Transfer to hot, sterilized jars (aproximately 8 half pints), I boil my jars and lids and imediately fill as I take them out of the boiling water. Take care not to fill past the headspace line. Refrigerate any jars that fail to seal properly.

 

To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year, for the best quality.

 

Slow Cooker Apple Butter

Yield: 4 pints

Prep Time: 30 minutes

Cook Time: 12 hours

Ingredients:

Directions:

Notes:

– I used a combination of Granny Smith, Red Delicious and Honey Crisp apples for this recipe. I also increased my recipe to 9 pounds of apples and adjusted the rest of the recipe accordingly. This yielded 12 half pints.
– The sweetness of your apples will depend on how much sugar you use. I used mostly brown sugar as I try to stay away from white sugar. Adjust according to your apples and preferences.

– You can speed up cooking time by keeping it on high but you MUST stir every hour.
Visit Dragon Alley Journals Etsy Shop https://www.etsy.com/shop/DragonAlleyJournals

001