More Cranberries Please
Protect your health and your youth by reaching for an extra serving of some cranberries align=”left”/this season. They are the best source of phenols and polyphenols, antioxidants that lower your risk of cancer as well. Here is a simple and quick, fresh cranberry recipe to try today within your own kitchen.
Cranberry Sauce
2 cups fresh cranberries
1 cup water
1 cup tightly packed brown sugar
In a large saucepan, combine the cranberries, water, and sugar. Bring to a boil on high heat. Reduce the heat to medium and cook until all the berries have popped open, stirring frequently to make sure the sugar doesn’t stick to the bottom of the pan you are using. Keep stirring for about 20 minutes. Allow to cool and place in a mold or in a small shallow baking dish. Cool completely in the refrigerator or freeze till ready to use. Take out of the freezer about 30 minutes before serving.
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Earthly Eating Recipe
Stove-Top Apple Cake
Makes: 10 to 12 servings
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
1/2 cup packed brown sugar
3 eggs
1/4 cup molasses
1 21-oz. apple pie filling
1 cup snipped dried apricots
Candied fruit
1. Generously grease and flour a 10-inch fluted tube pan (10-to-12 cup); set aside. In a medium bowl, combine flour, baking powder, salt and baking soda; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds; beat in brown sugar until well combines. Add the eggs and ,molasses; beat well (mixture will look curdled). Stir in pie filling and apricots. Add flour mixture all at once to pie-filling mixture; stir until well combined.
3. Spoon batter into prepared pan. Place pan on the rack in a Dutch oven containing 1 inch of water. Cover the pan with foil; press foil tightly against the rim of the pan.
4. Bring the water to boiling; reduce heat. Cover Dutch oven; steam for 1 3/4 to 2 hours or until a wooden toothpick inserted near the center of the cake comes out clean. Carefully add additional boiling water as needed to maintain the water level in the Dutch oven.
5. Remove pan from the Dutch oven, remove foil. Cool cake in pan on a ire rack for about 30 minutes. Invert the cake o0nto a serving plate, remove pan. Wrap cooled cake in foil; and refrigerate for up to 10 days.
To Serve: Preheat oven to 350°F. Place chilled foil-wrapped cake on a baking sheet and bake for 40 minutes or until warmed through. Cool slightly and top with candied fruits.
Happy Eating!
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