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Recipe: Chardonnay Cassoulet

It was snowing yesterday and I wanted to make a stew that would make me feel warm.  Thinking about what always makes me think of roaring fires and home-cooked meals, I decided to make a chicken cassoulet.  For those who think that a cassoulet is something beyond their abilities, I would strongly suggest trying this recipe, then sit back and bask in the compliments.  This is a simple, stove-top casserole that has all the elements of a meal that would normally take all day to cook.  Thankfully, with a few simple substitutions, this dinner can come together fairly easily and be just as tasty (in my opinion).  I’ve adapted a recipe that I originally found through a weight-loss program cookbook, so it’s not quite as trim as it might be, but it IS pretty yummy.

Ingredients:ChardonnayCassoulet

  • 1 package (8 total) boneless, skinless chicken thighs
  • 1 package diced prosciutto (my grocery store sells this, pre-packaged, in the deli area)
  • 2 cups baby carrots, sliced
  • 2 cups celery, diced
  • 1 large leek, cleaned and sliced
  • garlic, chopped (I typically use 2-3 cloves)
  • 2 cans cannellini (white kidney) beans  (I use them with their liquid and smash one can for thickness)
  • 2 cups chicken stock/broth
  • 1 cup Chardonnay (I like to use James River Cellars Reserve Chardonnay – use your favorite)
  • 1T dried lemon thyme (I have a jar of this from a friend – use regular thyme if you prefer)
  • 1T dried poultry seasoning (the leafy stuff, not the ground variety)
  • 2 bay leaves
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Using a stock pot sprayed with Pam, brown chicken thighs on both sides  and then transfer to a plate.  Set aside for a bit.
  3. In same large pot, saute prosciutto until lightly crispy.  Add veggies (carrots, celery, leek, and garlic) and saute until vegetables begin to wilt.
  4. Add remaining ingredients and bring everything to a simmer.  The meal will now look like a soup, even with the mashed can of beans.  (*First photo on the top left of the collage)
  5. Add the chicken and collected liquids to the mixture, push the meat deep into the broth, and put the lid on the pot.  (*Middle photo on top of the collage)
  6. Pop the stock pot into the oven and bake until the meat is falling apart and the broth has thickened, about 1 1/2 hours.  Remove the two bay leaves and discard.
  7. Using an immersion blender, blend 3-4 times in very short bursts to thicken the vegetables but not destroy the chicken.  You can also spoon a cup of the vegetables into a blender, pulse until smooth, and return to the dish.  This will also thicken the meal without destroying the meat. (*Right side photo on top of the collage)

I love the addition of a hearty sourdough bread with this meal (as shown in the bottom photo of the collage).   While this meal takes some time to make, it’s really the baking that takes the most time.  Skill-wise, it’s not much more difficult than making soup, so it’s definitely worth a trip to the store for a few special ingredients to make this for dinner.

I mean, really… how many times do you get to use a special french word to describe something so homey and comforting?  I could have easily called this dinner a “Chardonnay Casserole”, but it sounds so much more unique and mysterious when I get to use the word cassoulet.  Heck, even my computer wanted to change that word to casserole.

Silly computer…

I hope you’ll try making this dinner… and feel free to tell me all about your own trials and tribulations… sharing is what makes cooking so much darn fun to me!

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Recipe: Vegetarian Lasagna

Don’t let the title of this recipe fool you into not trying it…. my older son just found out that his favorite lasagna recipe was actually good for him and he was not pleased.  He’s a true meat-and-potatoes kind of guy who only eats vegetables if they are expected of him… I don’t think he’s ever intentionally chosen to eat vegetables… but he loved this lasagna, which speaks volumes to it’s ability to turn heads and make believers out of meat-eaters.

Here’s how I made this delicious lasagna:VegetarianLasagna

“Meat” layer:

  • 1 package Boca crumbles
  • 1 cup Cabernet Franc
  • 2 ½ c marinara (plus ¼ cup + ½ cup marinara reserved – total needed 3 ¼ cups)

Cheese layer:

  • 1 package part-skim ricotta
  • 1 ½ c mozzarella
  • 1 egg, whipped slightly
  • Nutmeg, salt, and pepper to taste
  • Lasagna noodles (not cooked)
  • Parmesan (to sprinkle on top)

I started by making the “meat layer”.  In a medium bowl, mix the Boca Crumbles (see photo for package), marinara (in this case I used much of a Meritage Marinara that I had made earlier in the week), and James River Cellars Cabernet Franc red wine.  You want to make this part of the recipe fairly “wet” since you’re not cooking the noodles.

In a separate bowl, mix your “cheese layer” ingredients together.   Fresh nutmeg is key in this and you don’t need much… just a few sprinkles will do the trick – it adds a back note that is really lovely.

Now you’re going to layer your lasagna in a 9×9 pan. Start with your ¼ c reserved marinara,then add noodles, 1/3 meat, 1/3 cheese, noodles, 1/3 meat, 1/3 cheese, noodles, 1/3 meat, 1/3 cheese, noodles, ½ cup reserved marinara, and finally top with Parmesan.  I find it extremely helpful to turn the direction of the noodles at each layer so the lasagna cuts nicely.  Lay the first layer vertically in the pan, the second layer would then be placed horizontally the third layer would again be vertical so the final layer lays horizontal in the pan. Note: Your noodles will be longer than your pan – just break the noodles and use any pieces that aren’t the same length in the center and keep the longer pieces along the edges.

The last step is to bake your lasagna for 50-60 minutes at 350 degrees, until bubbly and cooked through.  Let set for 5 minutes before serving so the lasagna has time to let everything “pull back together” and cut beautifully.   I find that turning the noodles’ direction is key in being able to serve a nicely “square” piece of lasagna.

I hope you find this lasagna to be something that your entire family will enjoy… I also find that if I add a piece of garlic bread or Texas Toast, my guys are even happier.   

Buon Divertimento… Have Fun!

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Recipe: Cabernet Franc Chili

Cab Franc ChiliThere’s something wonderful about having Chili on a cold winter’s day that just makes me feel warm inside.  The intoxicating smell of a simmering blend of onion, garlic, and green pepper gets me in the mood for a crackling fire, snow on the ground, and a big pot of chili.

Since I live in Virginia, “snow on the ground” typically isn’t going to happen very often, but once the temperature dips into the lower 40’s, I’m ready to start going through my winter repertoire and cooking up some wonderful hearty dinners.  This recipe is basic and allows for anyone to alter ingredients to suit their own particular tastes.  Here’s the general starting point:

Ingredients:

  • Olive oil
  • 1 package ground turkey
  • 1 large green pepper, chopped
  • 2 small (or 1 large) onion, chopped
  • Crushed garlic, to taste
  • 1 cup Cabernet Franc
  • ½ small can tomato paste
  • 1 Large can crushed tomatoes
  • 1 can diced tomatoes (with or without spices)
  • 1 can light kidney beans
  • 1 can dark kidney beans
  • 1 can black beans
  • 1 can cannellini beans (white beans)
  • Chili powder
  • Cumin
  • Salt/pepper

Brown the ground turkey in olive oil, using a large stock pot.  Add green pepper, onions, and garlic, sauteeing until vegetables are softened.  Add wine and tomato paste and cook until liquid is absorbed.  Add canned tomatoes and beans (I don’t drain or rinse my beans).  If desired, mash one of the cans of beans prior to adding, to thicken the chili.  Cook to warm everything thoroughly.  Add spices to taste.  If chili is still too thin, add remaining half can of tomato paste.

This is my most basic recipe.  If you want to make it hot, feel free to add some cayenne pepper… if you want it to be sweeter, feel free to add some honey or sugar.  This is a flexible recipe, so feel free to make it your own by adding or subtracting items as you see fit.

That’s the beauty of cooking… enjoy the process and revel in your results.

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Recipe: Red Macaroni and Cheese

I love a simple recipe.  I also love to take a simple recipe, like one for macaroni and cheese, and turn it on its ear by adding and altering ingredients to create something entirely different and entirely delicious.  This recipe started out as one of those creative journeys into my childhood favorites… but with an added spark of the here-and-now.

I’ve always loved macaroni and cheese.   It’s a secret indulgence, a hidden splurge, and a step beyond the “blue box” staple that most think of when “macaroni and cheese” is mentioned.  Lots of chefs do their own rendition of this meal and I, while not a chef, have a version that I have served to hungry throngs of volleyball players more times than I can count.  This recipe, howeRed Mac and Cheesever, is one that is heartier than most, with the addition of ground turkey.   While a variation of the original, it’s got the staying power of a great meal.  Feel free to play with the ingredients to suit your own family’s tastes!

Ingredients:

  • 1 package ground turkey
  • ¼ cup Mesquite steak seasoning
  • 1 cup Red Wine (I like using Cabernet Franc or Rad Red)
  • Jumbo elbow pasta
  • 2T butter
  • 2T flour
  • Milk
  • Reserve Chardonnay
  • Cheddar cheese
  • Salt/pepper

Start by browning the ground turkey in a large sauce pan.  You won’t need to use a stock pot or anything very deep since you’ll be transferring the meat into a casserole dish to bake later.  Once browned, top liberally with mesquite steak seasoning and red wine, as you do in taco meat directions, and cook until the liquid is thoroughly absorbed.  I used the same amount of steak seasoning and wine as the taco seasoning packet directs (I always have to recheck that part) and the meat becomes something entirely new and really tasty.

While the meat is browning, cook your jumbo macaroni pasta to al dente and then drain.  Feel free to use another pasta shape if you prefer – I love the fat rounded shape of the jumbo elbow macaroni, so we keep that in the house for just such an occasion.

Once the meat and pasta are both cooked, blend them together in a large casserole dish.  You’ll want to make sure to mix them thoroughly so there aren’t big clumps of either meat or pasta.

Now make your cheese sauce.  Start by melting your butter and flour together and allow them time to bubble a bit to cook off the flour taste.  Alternately add both milk and white wine (equal amounts is fine) until the white sauce is smooth and thickened.  You’ll know you’re done adding liquid if the white sauce is just barely thick but has nice flavor.   I know that doesn’t sound like a very precise term, but I really do feel my way around this part of the cheese sauce.  The sauce needs time to cook and incorporate the milk and wine, so take your time at this point… it can take 7 minutes or more to add/cook the sauce until it “feels right”.  Once you’re happy with the white sauce, add liberal amount of cheese to morph this into your cheese sauce.  I sometimes add a sprinkle of fresh nutmeg before I season with salt and pepper… just a little will go a long way to make this dish your own.  Make sure to taste your cheese sauce… it’s the final touch of this casserole and needs to taste yummy before you add it to the dish.

Pour cheese sauce over meat/pasta, top with cheese, and bake casserole at 350 degrees for 30-45 minutes or until top is nicely browned and cheese is crunchy.  Serve hot.

This is a great dinner to make a day ahead and simply bake that evening.  Since everything has already been cooked, all you’re really doing is bringing all the ingredients together into a wonderful warm meal of comforting goodness… just the right touch after a long day and a chilly drive home.  Add some warm bread and I don’t know many people who could possibly resist…. I know my family wouldn’t!

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Recipe: Italian Pot Roast

Here’s one of my favorite recipes for a chilly winter’s evening.  It’s great on a night where you don’t want to have to think about dinner and all you want to do is come home to dinner with the family.  This is a simple recipe to make for as many people you’ll be feeding… from two on up to as many as you can fit in your kitchen.  Feel free to play with the ingredients as well – it’s the idea of the recipe rather than the specifics.  Use The Force and create your own version of this delicious meal… then sit back and enjoy the compliments!Italian Pot Roast

Ingredients:

2 ½-pound London broil

1 t salt

½ t pepper

1 t extra virgin olive oil

2 onions, sliced or chopped

½ -pound fresh mushrooms, sliced

4 garlic cloves, roughly chopped

1 28-ounce can diced tomatoes

1t dried basil

½ cup dry red wine (Suggested: James River Cellars’ Cabernet Franc, Merlot, or Meritage)

 

Directions:

  1. Cut beef into large chunks, then sprinkle with ½ t salt and ¼ t pepper.  Heat oil in large stock pot over medium high heat and cook until browned, about 6 minutes.
  2. Remove beef.  Add onions, mushrooms and garlic to pot.  Cook, stirring occasionally until the vegetables begin to brown and soften, about 6-7 minutes. Add tomatoes, basil and wine along with remaining salt and pepper.  Cook until mixture begins to thicken, about 5-6 minutes.  Replace the beef in the stock pot and place in oven, at 250 degrees.  Cook for 4-5 hours.
  3. Remove beef once fork-tender and keep warm.  Cook all remaining ingredients on stove-top until thickened, 10-15 minutes, stirring occasionally.
  4. Serve beef and sauce with mashed potatoes and a crisp, green salad.

 

Note:  Can use Crock pot and cook on high for 4-5 hours OR on low for 6-8 hours

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Recipe: Meritage Marinara Sauce

It’s always good to have a basic recipe in your cooking repertoire that can be used for lots of different dishes.  A basic marinara sauce is just such a recipe.  I used James River Cellars Meritage for this recipe, but you can just as easily use a Merlot, a Cabernet Franc, a Petit Verdot, or any other dry red wine that you prefer.  I based this recipe on one I found in the latest Cooking Light magazine (Slow-cooker Marinara) but I really didn’t want to take the time to use my crock-pot, so I altered the recipe and came up with something that make more sense for my current timetable and needs.  I hope you like it!

Ingredients:Meritage Marinara

  • Olive oil to coat the bottom of the pan
  • 2 onions, finely chopped
  • 1/2 bag of mini carrots, finely chopped
  • 4 stalks celery, finely chopped (I like the taste of celery, so I tend to go heavy on this veggie)
  • garlic, to taste (again, I like garlic, so I tend to use more than most – use as much as you like)
  • fresh oregano, finely chopped (I used a few stems from the plant I have – about 2-3 Tablespoons)
  • tomato paste (about 1/4 of a can)
  • red wine (I used James River Cellars Meritage, since that’s what I had on hand)
  • 2 large cans of crushed tomatoes

Directions:

  • In a large stockpot, heat the olive oil before adding the onions, carrots, celery, and garlic.  Saute’ all until the vegetables are softened.  *See #1 on the photo
  • Add oregano and tomato paste and cook until fragrant.  *See #2 on the photo
  • Add wine to the sauce and simmer until most of the liquid evaporates.  I used The Force with regards to the amount I used, but it was equal to two turns around the pan.  *See #3 on the photo
  • Once the wine is incorporated, add the tomatoes and stir to combine.  *See #4 on the photo.  At this point, I covered the pan with foil and popped it into a 200 degree oven for about 2 hours.
  • After baking the sauce, I removed it from the oven and used an immersion blender to smooth out the sauce.  *See the final photo marked “YUM!”.  I adjusted the seasonings by adding some salt/pepper and a little sugar to sweeten the sauce a touch, since our family likes a sweeter marinara.  It’s now ready to use for a myriad of different dishes.

Ideas for Marinara Sauce use:

  • Meatball sandwiches:  For each sandwich, fill hoagie roll with meatballs (homemade or store-bought), top with marinara and sprinkle with mozzarella cheese.  Broil sandwiches to melt cheese and serve.
  • Portabella Mushroom sandwiches:  For each sandwich, fill hoagie roll with sauteed portabella mushroom/spinach mixture, top with marinara and ricotta cheese, then broil to warm before serving.
  • Veggie Mexican Pizza:  On pizza crust, smear marinara sauce as you would tomato sauce, top with black bean and corn salsa and sprinkle cheddar cheese on top.  Bake as desired and serve.
  • Simple Italian dinner:  Top pasta (macaroni) with Meritage marinara sauce and Parmesan cheese.  Serve with garlic bread.
  • Eggplant, chicken, or veal Parmesan:  substitute Meritage marinara sauce for standard tomato sauce under your eggplant/chicken cutlet/veal cutlet and top with mozzarella cheese

This sauce is incredibly versatile and really tasty.  Try it in any dish where you’d typically use a canned or jarred tomato sauce.  It’s a great way to sneak vegetables into your family’s favorite meals and you can feel good that you’d made something healthy AND tasty.  It’s one of my favorite things… making healthy foods that my family will love.  Enjoy!

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Recipe: Easy Merlot Steak Sauce with caramelized onions

I made a great steak sauce the other night… one that took my slices of steak from “tasty” to “wow” in such a short amount of time that even I was impressed.  I wanted to come up with something that would bump up the flavor of dinner and, while my non-wine loving guys were unimpressed, I thought it turned out really well.

I heated some olive oil in a saute pan, then added in some thinly sliced onions and let them cook for a good half hour, stirring occasionally.  There’s really no shortcut to caramelizing onions – time and low heat are needed to get that toasty sweet taste from an onion – but it is entirely worth the effort.  I started the sauce as soon as I walked in the door from work and made that the focus of the meal, time-wise.  I still had dinner on the table within 40 minutes, but it was the sauce that needed the brunt of cooking time and attention.  While this is an incredibly easy sauce, it’s not going to be quick.Merlot Steak Sauce

Once the onions hit that “toasty/caramelized” stage, I poured in some Merlot from James River Cellars Winery.  I was using The Force for this recipe, so amounts were going to be approximations no matter how much sauce I was making.  You might be able to tell by the pictures that I only used one onion and about a cup of wine… if you’re making this for a group of wine lovers, I would definitely increase everything for this recipe.

Once the wine was reduced to an acceptable thickness (by about 60% or so), I added a pat of butter to “gloss the sauce”, so to speak.  This bit of fat contributed a shininess to the visual presentation of the sauce on my steak and I later went back and topped some of my roasted potatoes and steamed broccoli with sauce as well.  Since I was the only one sampling, I had enough to spread throughout my dinner and, wow, was it ever tasty.  Whoever said that a sauce for your steak wouldn’t make other foods taste good as well was (IMHO) nuts!

Easy, simple sauce… that’s what I was hoping to create, and that’s what I got.  As I said earlier, it did take time, but the effort was truly minimal for the amount of flavor that I gained.

Feel free to mix up some of the ingredients in this recipe to cater to the favorites in your own family.  You could easily replace the onions with mushrooms… swap out the Merlot for a Cabernet Franc or Cabernet Sauvignon… this is a basic recipe, meant to allow you to tailor flavors to your preferences.

Have fun playing with your food… that’s what makes cooking so enjoyable!

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Recipe: Merlot Risotto with Goat Cheese and Carmelized Onions

This is one of those “O M G” recipes for those of you who like a creamy rice dish.  It’s got flavor and just enough texture… it’s decadent yet simple enough to make for a quick dinner… and it’s got lots of ingredients that can be flipped around to suit almost any finicky guest.  Even better, it’s based on a recipe that my boss uses at her house!  It became a staple in her house after her trip to Rome… it’s going to become a staple in my own house because it’s just so darn tasty.  You’ll have to try it and see what YOU think.

Merlot Risotto

Ingredients:

4 Tablespoons of olive oil (divided 2T +2T)

Garlic (to taste – I like a lot, so I use 3-4 cloves worth)

1 1/4 cup arborio rice (I used a medium-length rice since I couldn’t find arborio but might use a short-grain next time)

1 cup James River Cellars’ Merlot (You can also use Cabernet Franc or another deep red wine of your choosing)

3 cups beef stock (If you’re making this for a vegetarian, simply use vegetable stock instead)

4 oz goat cheese (Use what you like and the amount you prefer – it’s the creaminess that you want here)

2 large, thinly sliced onions (You can substitute 3 cups of mushrooms or a mixture of both if you prefer)

Salt and pepper to taste

  1. In a large skillet, heat 2T olive oil over low heat, then add onions.  Allow to slowly cook for 20-25 minutes, stirring occasionally, until onions are caramelized.  If you’re using mushrooms in any form, this is where you’re going to cook them.
  2. While onions are cooking, heat remaining 2T olive oil in a large saucepan (don’t use something too small!).  Add garlic and cook until fragrant.  Add rice, tossing to coat in the oil, and allow to toast for 3-5 minutes, stirring occasionally.  Add in wine, stirring occasionally.  Once the wine is absorbed, add in 1 cup of stock and allow the rice to absorb the stock as it did with the wine.  Repeat this 2 more times until all the stock has been added and absorbed.  I didn’t stir this constantly – I didn’t feel it was necessary.  I kept an eye on it and then tasted the rice when all the liquid was absorbed – if you like a softer consistency, feel free to add another cup of stock to the rice and stir as before.
  3. Reduce the heat to low and add salt/pepper, goat cheese and onions, then stir.  I like the cheese to be thoroughly incorporated before I serve it, so I don’t top each serving with bits of cheese, but feel free if that’s what you prefer.

You’ll notice that this post looks like an actual recipe… because I started with an actual recipe.  I’ve added tons of places where you can alter things to fit your preferences, but this is your starting point.  If you want to add some protein, feel free!  There’s no “RISOTTO POLICE” who will come and tell you that you’re doing things wrong.  As with any recipe where I use The Force to create a new rendition, feel free to make your own changes.  The idea is to help you think outside the box and come up with a dish that will become a favorite at your house.

After all… don’t you think the famous chefs took some inspiration from the food they ate when they were out?  It’s scary, but try it every once in awhile.  You might create a new “famous” recipe too!

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Recipe: Bacon-wrapped Dates with Merlot

I did it again… had to come up with a tasty treat for a holiday party and decided to add wine to the mix.  Thankfully, it worked out well and tasted terrific!  This is one of those simple, quick, and easy recipes that begs to be repeated again and again.

I had just been to my best friend’s surprise birthday party and her sister (also a major foodie) was providing the food that inspired this creation.  While L’s version had no wine, hers did include a delicious type of cheese tucked neatly inside the dates… oh so decadent, but more than I could manage in the short amount of time I had to make my own rendition.

As sometimes happens when using The Force,  I ended up purchasing way too many dates and not enough bacon.  I probably could have cut the package of bacon into thirds instead of in half, as I did, but it was really yummy, as evidenced by the photBacon-wrapped Dateso I’ve included here.  I simply used a package of pitted dates from my local grocery store and wrapped each date with a half piece of bacon, then secured the bacon with a toothpick.  Once the dates were all wrapped, I drizzled them with maple syrup and then “thumbed” James River Cellars’ Merlot over top the entire recipe.  I probably could have mixed the syrup and wine together and brushed the mixture over those little morsels, but I wasn’t thinking far enough ahead.

Once all these sweet and salty treats were ready, I popped them into a 400 degree oven for about 10-15 minutes.  I could have used a 450 degree oven and had them done in 10, but I was working on some other things and the extra time worked to my advantage.  The final product was worthy of a New Year’s Eve party with dear friends… easy on the eyes and oh, so yummy.

I hope you’ll consider trying this recipe out on your own.  See if you come up with another way to use these ingredients to make something that covers both sweet and savory snack lovers.  Besides… isn’t most everything made better with bacon… and WINE?

Happy New Year to you and yours… May 2013 be a stellar year for one and all!

 

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Recipe: Chardonnay Cranberry Sauce

I’ve been looking at cranberry sauce in a different light this year…  I used to make a simple cold relish-like cranberry mixture, but have found that I really like the thicker consistency of a cooked cranberry sauce instead.  It works better in a leftover sandwich and just tastes better to me.  I posted a sauce recipe that was blended with figs and cassis, but that just didn’t seem “clean” enough for me.  I wanted that true, tart cranberry taste on both the first bite as well as the finish so here, dear reader, is the result of that search.

Cranberry Sauce Collage

I started with my sister, Jessica’s, cranberry sauce recipe and deviated a bit.  Here are the directions to Jessica’s Cranberry Sauce:

Empty a 12-oz bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup of said cranberries to a small bowl.  Add 1 cup sugar, 1 strip orange or lemon zest, and 2 Tablespoons of water to the pan and cook over low heat, stirring occasionally until the sugar dissolves and the cranberries are soft, about 10 minutes.  Increase heat to medium and cook until the cranberries burst, about 12 minutes.  Reduce the heat to low and stir in the reserved cranberries.  Add sugar, salt, and pepper to taste and cool to room temperature before serving.

I loved the idea of making a cooked cranberry sauce, but wasn’t so sure about having so many whole berries in the final product.  Apparently, when our mum made this for Jess, she stomped all the berries down and made jam instead of cranberry sauce, so I was warned to make this ahead of time.  We each have our preferences, so my version uses the following changes to Jessica’s basic Cranberry sauce recipe…

  • Grate half an orange instead of using a strip of zest – next time I’ll probably try grating the entire orange or grate half an orange and half a lemon.  The citrus taste is pretty darn yummy.
  • Replace the water with 2 Tablespoons of James River Cellars’ Reserve Chardonnay.  I think our stainless chardonnay would work well in this recipe as well, but I’m planning to use an entire bottle of the Reserve Chardonnay throughout my Christmas dinner, so you’ll see it pop up a few more times before the holiday meal is complete.
  • I lightly chopped the 1/2 cup of reserved berries (as seen in the center photo) so the uncooked berry pieces aren’t as huge.

I like the small changes I made to my sister’s fabulous cranberry sauce… they seem more in keeping with the way I cook and the final product is really tasty.  Feel free to experiment with flavors that you enjoy and come up with your own version of a new family favorite.

It’s really all about playing with your food…and using The Force to come up with something new… are you ready to try it?