Our BetterMost Community > The Holiday Forum
The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
Jeff Wrangler:
--- Quote from: All Pawed Out on November 04, 2010, 09:11:49 pm ---Possibly...she gave me a list of things they can't eat. Every time we get together, I find out about something else that's not on the list. I was planning to make a mincemeat pie, but it turned out that suet is not allowed, even though it's from beef, not pork. Go figure.
--- End quote ---
Hunh. :-\
Front-Ranger:
Because of all the rain in California and snows in the mountains, I haven't been able to get all the ingredients for my Cumberland Sauce this year. I'm having to make it with black currant preserves instead of red currant jelly and onions instead of shallots. I'll let you know how the substitutions work out...
Also there are no grapefruit because of the rain. That's a GDBOAUS, but at least I don't have to be in the rain. I feel for the CA Brokies. :-*
Front-Ranger:
Snow and frost are coming! I harvested oregano and tomatillos. Spent a pleasant hour crushing and bottling the oregano. The tomatillos are awaiting their next reincarnation as salsa.
Also, I took the crystallized ginger out of the pantry and resolved to use it to make delicious holiday treats!
Front-Ranger:
--- Quote from: Front-Ranger on December 10, 2008, 11:45:00 pm ---CUMBERLAND SAUCE
Makes: 1 1/2 cups
1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.
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I'm making this today! Can't wait to enjoy the aroma of it cooking!
Ellemeno:
That Cumberland Sauce looks incredible.
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