The Portland Foodie

I am the Portland Foodie

Please join me and make my home recipes. I cook for my family and love to share those meals with you. Cooking is my passion and truly love everything about food, reading cookbooks, (like novels), shopping for food, now with the internet I so enjoy reading and getting recipes from other incredible blogs.

I want my readers to share recipes with us. So when you find a recipe you have enjoyed making and eating, we probably would also, SO SHARE.

Food feeds the body and the soul COOK ON............

Monday, November 23, 2009

Happy Monday! I make traditional cranberry sauce every year. If you are still using the can, STOP IT. I've always just made the recipe on the bag, but this year let's all try a new recipe I found. It just sounds so good. If you're not up for experimenting then just make the recipe on the package, it's very good, and 200 times better than the can, I always add a little more sugar because I don't like it real tart. but you go with what you like. You won't be sorry. Anybody want to try this new recipe and then I'd love to hear comments about it. COOK ON............

Cranberry Sauce with Ginger & Apricots

It wouldn’t be Thanksgiving without cranberry sauce! Acclaimed baker and cookbook author Dorie Greenspan spikes hers with ginger and dried apricots.

2 bags (12 oz. each) fresh cranberries

1 cup orange juice

1 cup apricot jam

3/4 cup sugar

1/2 tsp ginger

1/4 lb. dried apricots, finely diced

Stir all the ingredients together in a large, heavy pot and bring to a boil. Reduce the heat to medium and cook, stirring, until the berries pop and the sauce starts to thicken—it will thicken much more as it cools—about 8 minutes. Cool to room temperature, cover, and chill.

Serves 20. Per 1/4 cup: 100 calories, 27g carbs, 1g protein, no cholesterol, and no fat.