Tag Archives: cranberries

Autumn Relish

I have yet to find an apple pie filling recipe that I really like, so I’m sharing this recipe instead.  I tried a recipe from Hobby Farms, but it was too much glop and not enough apple for my taste.  I’m busy formulating a different recipe in my mind, and may try it next weekend.  For now, enjoy this apple-pear-cranberry-walnut relish instead.

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  • 2 cups peeled and chopped apples
  • 2 cups peeled and chopped pears
  • 12 oz. fresh cranberries
  • 2 1/2 cups sugar
  • 2 cups water
  • 1/4 tsp nutmeg
  • whole cinnamon sticks
  • 1 cup chopped walnuts

Combine fruit, sugar and water in a large pot.  Simmer, stirring frequently, for 15 minutes.  Stir in the nutmeg and walnuts, then cook for 5 more minutes.  Place a whole cinnamon stick in each sterilized jar, then ladle the hot relish into jars leaving 1/4″ headspace.  Process for 15 minutes in a boiling water canner.


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I like this so much better than plain cranberry sauce with roasted chicken or turkey.

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  • 10 cups peeled, chopped apples
  • 24 oz. cranberries (2 bags)
  • 2 cups sugar
  • 2 cups water

Sterilize jars in a boiling water canner for 10 minutes.  Ladle boiling water over the lids in a bowl.  Leave jars and lids in the hot water until you’re ready to fill the jars. 

Combine all ingredients in a large pot.  Cook, stirring occasionally until the cranberries begin to burst.  Continue cooking, stirring often, until apples are cooked through and the sauce is thick, about 30-40 minutes.  Ladle into sterilized jars and screw on caps.

Process in a boiling water canner for 15 minutes.  Remove from water and allow to cool.

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Cranberry Buckle Made with Leftover Cranberry Sauce!


This is the perfect coffee cake to use up leftover cranberry sauce.  You may like it so much that you find yourself making cranberry sauce just to make the buckle! 


  • 1 stick softened butter
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups leftover homemade cranberry sauce

Streussel Topping:

  • 3/4 cup flour
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 5 Tbsp butter

Maple Glaze

  • 1 cup confectioner’s sugar
  • 6 Tbsp maple syrup

Preheat oven to 350°F.  Mix flour, salt and baking powder in a bowl.  Cream the butter and sugar, then add in the egg and vanilla.  Alternately add the flour mixture and milk.  Stir in the cranberry sauce.  Spread in a buttered baking pan.  Combine all ingredients for streussel with your fingers until crumbly and spread on top of buckle.  Bake for 50-60 minutes.  Combine ingredients to make maple glaze and drizzle over the cranberry buckle.

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Canning Cranberry Sauce


This is the time of year to make and can cranberry sauce, just in time for Thanksgiving.  The cranberry joins pumpkins, squash, corn, and tomatoes as a plant that is truely native to America, so if you’re a fan of local food, you can’t go wrong with the cranberry (if you live in a part of the country where it grows!)  I consider cranberries grown on Cape Cod to be a part of my local food system, and they’re easy to find in the grocery store.

  • 2 bags (24 oz.) cranberries
  • 1 cup sugar
  • 1 cup water

Sterilize jars in boiling water for 10 minutes.  Combine cranberries, sugar and water in a pot.  Bring to a boil, stirring with a wooden spoon, and boil until cranberries burst and sauce is thickened, about 10 minutes.  Serve immediately, or ladel into hot jars, seal and process for 15 minutes (pints) or 20 minutes (quarts).  Makes about 2 pints or 1 quart.

For a more detailed tutorial if you’re new to canning, see my post on canning strawberry jam or visit PickYourOwn.org, which I have found to be an excellent resource for canning.  If cranberry sauce is too tart for you, try my apple-cranberry sauce, which is a little sweeter and has a beautiful hot pink color.

Serve cranberry sauce with roasted poultry or with pork instead of applesauce.

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Mom Marie’s Apple Cranberry Crumb Pie


This pie is a family favorite on Ed’s side, and it’s wonderful to have this time of year when both the cranberries and apples are in season.

  • dough for one pie crust
  • 6 cups sliced and peeled apples
  • 3/4-1 cup sugar
  • 1/4 cup flour
  • 1 Tbsp lemon juice
  • 1 tsp cinnamon
  • 1 cup fresh cranberries

Arrange crust in pie pan.  Mix all other ingredients until fruit is well coated and pour into crust.  Make crumb topping:

  • 1 stick softened butter
  • 3/4 cup plus 2 Tbsp flour
  • 1/2 cup sugar
  • 1/2 tsp cinnamon

Mix together in a bowl until it has the texture of coarse crumbs.  Pour on top of fruit and bake 400°F 50-60 minutes until filling begins to bubble.  Cover with foil if the crumbs begin to get too brown.

Serve with ice cream or whipped cream.  Of course you know my version of this pie will never be as good as Marie’s!

I’m thankful to have a mother in law who is a wonderful baker and is willing to share her recipes!


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Cranberry Applesauce Nut Bread


This quick bread is best made with homemade unsweetened chunky applesauce and fresh cranberries.  You can leave the cranberries out if you would like.

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup applesauce
  • 3/4 cup chopped walnuts
  • 3/4 cup cranberries

Preheat oven to 350°F and butter or spray a loaf pan.  Cream shortening and sugar, then mix in eggs and vanilla.  Add flour, salt, baking powder, baking soda, cinnamon and nutmeg, and blend well.  Add applesauce.  Stir in nuts and cranberries.  Pour into pan and bake for 55-60 minutes.


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