all things food
Spiked apple cider is the ideal drink for any cold season gathering, combining sweet apple cider, tangy cranberries, warm spices, and robust brandy for a delectable flavor.
Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s …
Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, gorgeous, and a nutritional powerhouse!
Just 30 minutes required for this gluten-free and plant-based meal packed with protein, fiber, and vitamins and minerals galore.
Roasted Fall Vegetable Salad with White Beans from Minimalist Baker →
This Brown Sugar Granola cereal with oats and almonds is one of our favorite breakfasts. Serve this homemade granola recipe in a bowl with milk or just eat it by the handful for an on-the-go breakfast. Ok, who are the cereal lovers out there? I could h…
This Brown Sugar Granola cereal with oats and almonds is one of our favorite breakfasts. Serve this homemade granola recipe in a bowl with milk or just eat it by the handful for an on-the-go breakfast. Ok, who are the cereal lovers out there? I could have eaten cereal for breakfast, lunch and dinner. Not sure…
The post Brown Sugar Granola appeared first on Tastes of Lizzy T.
Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty. Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home,…
Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty.
Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home, partially-used blocks of butter, and the miscellaneous leftover ends of bread that one collects when one constantly buys too much bread. When I returned, I realized that one of those bread pieces had been caught in the door and kept it from sealing closed.
Oddly, the fridge doors have an alarm, which beeps if they’re not completely shut, but the freezer door doesn’t. Coming home to an array of items that were half-frozen, half-defrosted (with gloopy liquid oozing out of them), possibly defrosted and then refrozen, and a few that were unidentifiable, was a bummer.
Some things I knew had to go – like sausages, stock, and a rather moldy half-eaten tomato tart, that I was sure could be reheated when I returned from my travels. (I won’t share a picture of that, but it looked like it needed a good shave.) But I also had several precious bags of cranberries that I’d stashed away for Thanksgiving and while they weren’t completely defrosted, I didn’t want to (or know if I could) refreeze them, so I decided to make chutney…and a whole lotta it.
Fortunately, all my candied and dried fruits were in fine condition and since I was cleaning my freezer, I also did a little purge of my drawers of things that weren’t sparking joy in my kitchen, and cooked them all up with some spices, some honey, orange juice, and vinegar, to make this tangy-tangy condiment.
(Just a note that dried fruits always spark joy in me. But a drawerful of little crinkled up cellophane bags with thirteen raisins or two dried apricots in them, don’t.)
To share my joy with you, I whittled my catastrophe-size recipe down to a reasonable recipe, but you’re welcome to double, triple, or quadruple it. Although it’ll keep for a few weeks in the refrigerator, I had so much that tightly sealed the overload into freezer bags and placed them back in the congélateur. However next time I’m headed out of town, I’m going to make sure my freezer is tightly sealed, because I’d be a bummer to lose those.
I love everything cranberry orange, cranberry orange bread, cranberry orange muffins, and cranberry orange scones, just to name a few! The flavors are SO good together, especially during the holiday months. I also love these Cranberry Orange Pistachio …
I love everything cranberry orange, cranberry orange bread, cranberry orange muffins, and cranberry orange scones, just to name a few! The flavors are SO good together, especially during the holiday months. I also love these Cranberry Orange Pistachio Shortbread Cookies. This recipe is from my friend Daniela, who took all of the cookie photos for… Cranberry cream cheese dip is an easy appetizer everyone will love! Homemade sauce has bright, sweet tart flavor (add jalapeno…
Cranberry cream cheese dip is an easy appetizer everyone will love! Homemade sauce has bright, sweet tart flavor (add jalapeno if you like).
Need a simple appetizer to wow at parties? Try this easy cranberry cream cheese dip! The homemade sauce bursts with sweet and tart cranberries, orange juice, and if you’d like, a little jalapeno for a tang. Spoon it over cream cheese and it’s perfect for dipping crackers or even apple slices. It comes together in minutes with minimal effort. So ditch the store-bought dips and make a batch of this homemade cranberry appetizer for your next party! Everyone will gather around the bowl.
Cranberry cream cheese dip is cranberry sauce served over room temperature cream cheese, which brings a sweet tart burst to each bite. We like serving with crunchy salted pecans over the top for a little texture. While you can make this dip with canned cranberry sauce, the flavor isn’t nearly as good. It takes just a few minutes to whip up homemade cranberry sauce and the flavor is beautifully developed, with notes of orange and cinnamon. Here’s what you’ll need for this easy dip:
This cranberry sauce is a half recipe of our homemade cranberry sauce, with some optional ingredients. It takes just 10 minutes to simmer, and the flavor comes out beautifully bright. Here’s what you need to know:
Cranberry and jalapeño pepper is a classic flavor combination. This cranberry cream cheese dip is not spicy with jalapeno: since you remove the seeds before dicing it, it simply adds a tangy, irresistible flavor to the dip. Make sure to protect your hands when cutting the pepper and wash them immediately afterwards.
Can you make it spicy? Absolutely! Simply add a few of the jalapeno seeds to the mix when making the cranberry sauce. Another classic way to enjoy cranberry and jalapeno? Try this Cranberry Salsa, another crowd favorite.
This cranberry cream cheese dip is a sure crowd pleaser at parties! Simply add crackers or bread and it’s perfect for dipping. It’s great for holiday parties like as a Christmas appetizer or Thanksgiving appetizer, but it works anytime using frozen cranberries when fresh aren’t in season. Here are a few of our favorite ways to dip:
And that’s it! Let us know if you plan to try this cranberry cream cheese dip at your next party! Our friends and family couldn’t stop dipping it.
Love to entertain? Here are a few of our favorite appetizer recipes that are perfect for parties:
Vegetarian and gluten-free (with gluten-free crackers or apple slices).
Print
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes 
Yield: 8 Cranberry cream cheese dip is an easy appetizer everyone will love! Homemade sauce has bright, sweet tart flavor (add jalapeno if you like).
*The combination of cranberry and jalapeno is classic for this type of dip, but not required! Removing the seeds makes the pepper add flavor but not heat.
Category: Appetizer
Method: Stovetop
Cuisine: AmericanKeywords: Cranberry cream cheese dip, cranberry jalapeno cream cheese dip
This Christmas Moscow mule cocktail is perfect for entertaining! It takes just minutes to pour it together in a mug.…
This Christmas Moscow mule cocktail is perfect for entertaining! It takes just minutes to pour it together in a mug.
Need a Christmas cocktail that’s quick and easy? Try the Christmas Moscow mule! This spin on the classic Moscow mule is a zingy, festive combination of cranberry juice, vodka, peppermint schnaps and ginger beer. It’s so simple you can build it right in the glass, no cocktail shakers required! Say hello to your new favorite holiday drink.
The classic Moscow Mule is one of the most popular cocktails of all time, invented in the 1940’s. This combination of vodka, lime juice, and ginger beer is always served in a copper mug. The Christmas spin on the classic has cranberry juice for a seasonal flavor and color, and peppermint for holiday flair. Though they’re an unexpected combination, the mint, berry and ginger all work incredibly well together! The ingredients you’ll need for a Christmas Moscow mule are:
For cranberry cocktail recipes we prefer using 100% all natural cranberry juice instead of sweetened juice. This makes a pure, super tart berry flavor that you can then sweeten to taste. It also makes a brilliant red color (which is hard to see in a mule in a mug, but it’s there!). Here’s what to know about the difference between the two products:
The Moscow mule is one of the easiest drinks for entertaining because you can build the drink right in the glass. There’s no need to dirty a cocktail shaker or a strainer: just pour each ingredient right in! Here’s how to make a Christmas mule:
Traditionally, a Moscow Mule is always served in a copper mug. Placing the cold drink in a copper mug makes an ice cold rim, which makes the drink taste even colder. It’s so satisfying! Of course, you can use any type of mug for a Christmas mule.
Copper mugs make great gifts, so it’s a fun gift idea for the cocktail lover in your life. Here’s a link to some solid copper mugs on Amazon.
This Christmas Moscow mule is at its finest with a fun garnish or two! Here are a few ways to garnish this drink for best presentation:
Looking for more fun drinks for the season? Here are a few ideas for Christmas cocktails:
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
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Prep Time: 2 minutes
Cook Time: 0 minutes
Total Time: 2 minutes
Yield: 1d rink This Christmas Moscow mule cocktail is perfect for entertaining! It takes just minutes to pour it together in a mug.
*100% cranberry juice has no sugar added. If using cranberry juice cocktail, omit the simple syrup. You can also add the simple syrup to taste if you prefer a more tart drink.
**Tip: For advanced prep, pour together the 8x the recipe in a pitcher. Then pour a little over 3 ounces in each glass and top with 4 ounces ginger beer.
Category: DrinkMethod: StirredCuisine: AmericanKeywords: Cranberry mule, Cranberry moscow mule, christmas mule cocktail
Growing up, my parents would occasionally take the whole family out to dinner on Friday night. My favorite spot had breakfast for dinner on the menu, which I always made sure to order, and pancakes were usually my item of choice. To my delight, syrup w…
Growing up, my parents would occasionally take the whole family out to dinner on Friday night. My favorite spot had breakfast for dinner on the menu, which I always made sure to order, and pancakes were usually my item of choice. To my delight, syrup was always delivered in a bundle of three: regular maple, apricot, and blueberry. I slathered my short-stack with the blueberry each and every time, and now as an adult, I find prefer the tartness of gently cooked berries mingled with my maple syrup. Raspberry Syrup is now a family favorite when we make our own breakfast-for-dinner (especially in the summer when they are fresh off our bushes), but this winter-y month was calling for cranberries, and they are also quite delicious in syrup. The beautiful red shade of the syrup is very holiday-esque, and served with some whipped cream and sugared cranberries on waffles would make for a lovely Christmas morning. But you don’t need any jingling bells to partake; a regular Wednesday night in February will also work just fine to serve this syrup. Cranberries do have a skin that takes a little longer to break down; I find pulsing them in the food […]
The post Cranberry Maple Syrup appeared first on The Vanilla Bean Blog.
This apple cranberry crisp is a delightful and easy dessert, with a sweet tart spiced fruit layer and golden buttery…
This apple cranberry crisp is a delightful and easy dessert, with a sweet tart spiced fruit layer and golden buttery crumble topping!
Apple crisp fans, here’s a dessert you might love even a little bit more: apple cranberry crisp! The tartness of fresh cranberries melds with sweet, comforting crisp apples in a cinnamon-spiced fruit layer. The berries add not just a zingy flavor but a beautiful bright red hue to the fruit, and it shines topped with golden buttery crisp crumbles. This is the perfect easy dessert to impress anyone in fall and winter, during the holidays or just a cozy dinner in.
This apple cranberry crisp is a spin on the classic apple dessert with a handful of fresh cranberries throw in the mix. In fact, it’s the perfect idea for using up leftover cranberries from Thanksgiving cranberry sauce (they last 3 to 4 weeks refrigerated). Or, buy a bag of fresh cranberries and use the rest of the bag in bread, muffins or a smoothie. Otherwise, you’ll need the typical cast of characters for a fruit crisp:
You can also make this into an apple cranberry crumble recipe! Simply use the topping in this apple crumble recipe, which omits the oats for the classic crumble feel. Use the same cranberry apple fruit filling in the recipe below.
The best type of apples to use in cooking any apple dessert from crisp to apple pie are firm, crisp sweet tart cooking apples. A sweet tart apple is important because the acidity makes the sweet flavor in a dessert pop, versus have only one flavor note of sweet. The firm texture is also helpful since it holds its shape when baking, instead of becoming mushy. Avoid varieties like Gala, Fuji or Red Delicious: they don’t perform well in crisps and crumbles. Here are a few of the varieties that shine in an apple cranberry crisp recipe:
This cranberry apple crisp recipe is best made with fresh cranberries. However, you can also use frozen cranberries as a substitute! Frozen berries work especially well in baked desserts like crisps and crumbles, where the layer is designed to simply cook down into a compote-like texture. You can even use frozen apples if you have them on hand.
We don’t recommend using dried cranberries in a cranberry apple crisp since the color and flavor of the fresh berries are so beautiful. But you can use them if you like, noting that the texture will be slightly different. Use half the amount of dried cranberries as fresh.
Apple cranberry crisp is the perfect fall or winter dessert, ideal for serving as a Thanksgiving dessert, at Christmas, or for any meal. Like most crisps, the best topping is vanilla ice cream. The contrast of rich cream against the sweet tart cranberries is perfection! Or, use one of the following toppings:
A cranberry apple crisp is simple to make gluten-free or vegan, making it extremely versatile for serving guests with different dietary needs. Here are a few options:
Cranberry apple crisp tastes best the day it is made, but it saves very well! The crisp texture holds up well over time. Here are best practices for how to store a crisp:
Got fresh or frozen cranberries? Here are a few more cranberry recipes to try:
Vegetarian. For gluten-free and vegan, see the notes above.
Print
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 This apple cranberry crisp is a delightful and easy dessert, with a sweet tart spiced fruit layer and golden buttery crumble topping!
For the cranberry apple filling
For the topping
*Dried cranberries can also work, but use only ¾ cup of the dried berries.
**You can also substitute room temperature refined coconut oil for a vegan crisp.
Category: DessertMethod: BakedCuisine: BakedKeywords: Apple cranberry crisp, cranberry apple crisp
This homemade cranberry sauce recipe is so fast and easy, there’s no need for canned! Whip it up fresh with…
This homemade cranberry sauce recipe is so fast and easy, there’s no need for canned! Whip it up fresh with orange and cinnamon.
It’s taken too many years for us to realize this, but we finally know the truth. Cranberry sauce is beyond easy to make homemade. Turns out, all you need is a handful of ingredients and 10 minutes to make this side dish. There’s really no need for canned, folks! This easy fresh cranberry sauce recipe comes together quickly with the flavors of brown sugar, orange, and cinnamon. It’s so simple: and we’re never buying canned again.
There are only a handful of recipes we can think of that are easier than homemade cranberry sauce. How did we go so long without this knowledge? It’s truly a matter of dumping together a few ingredients and simmering until a sauce forms. Everyone around the table will be impressed by your cooking prowess (and you don’t need to share your secrets!).
Fresh cranberries are intensely tart, so you’ll need a nice dose of sweetener to get that perfect sweet tart flavor. For this cranberry sauce recipe, we’ve tinkered with the flavors to get just the right mix of fruity, sweet tart, and spiced. Here’s what you’ll need:
Cranberries are a fruit that is native to North America, and Americans have been eating cranberry sauce for centuries. Original Native American cranberry sauce recipes date back to the late 17th century.
The first mention of this food in print was the 1796 cookbook called American Cookery cookbook, where author Amelia Simmons mentions to serve roast turkey with cranberry sauce (per The Washington Post). The canned version came along in much later, of course: it became available in the 1940s so people could enjoy cranberry sauce year-round!
Making this homemade cranberry sauce recipe is simple and requires almost no cooking technique. Here are a few pointers to note:
If you like a more tart cranberry sauce, feel free to reduce the sugar level. We’ve found somewhere between ¾ cup and 1 cup sugar is best for 12 ounces of cranberries. Feel free to experiment to find your sweet spot.
If desired, you can use alternative natural sweeteners in cranberry sauce like honey, maple syrup, or agave syrup. Start with ¾ cup sweetener, then add more to taste if desired.
How long does homemade cranberry sauce last? Store it for up to 10 days refrigerated. This makes it perfect for making ahead of a holiday gathering.
You can also freeze cranberry sauce: place it in a sealed container and store for up to 3 months. To defrost, place it in the refrigerator the night before you plan to serve it.
Cranberry sauce is an ideal side dish for fall and winter, perfect as a Thanksgiving side or for Christmas. You can also repurpose leftovers in so many ways! Here are a few ways to serve cranberry sauce:
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
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Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 6 to 8 This homemade cranberry sauce recipe is so fast and easy, there’s no need for canned! Whip it up fresh with orange and cinnamon.
*If desired, you can use honey, maple syrup, or agave syrup in this cranberry sauce. Start with ¾ cup and add more sweetener to taste.
Category: Side dishMethod: StovetopCuisine: AmericanKeywords: Cranberry sauce, cranberry sauce recipe, homemade cranberry sauce, how to make cranberry sauce
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