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How to Make Cranberry Jam - The Self Sufficient HomeAcre

Posted: 01 Dec 2013 03:01 AM PST

Make cranberry jam with your extra cranberries!

Make cranberry jam with your extra cranberries!

Do you have extra cranberries leftover after Thanksgiving? Or maybe the store has a huge cart full of these little beauties on deep discount and you're wondering how you might take advantage of the savings? Well, how about making a batch of Cranberry Jam? You can process this yummy jam in a hot water bath canner and save those sweet tart jewels for later. You can even give a few jars away as homemade Christmas presents…what a sweet gift to receive!

Cranberry jam would make an awesome gift. :)

Cranberry jam would make an awesome gift. :)

Never Heard of Cranberry Jam?

That's ok, I hadn't either. But while our friends were visiting on Thanksgiving, Terri mentioned that she made fresh cranberry jam by cooking the berries with just enough water in the bottom of the pan to prevent scorching and adding sugar to taste. She didn't use pectin or process any of the jam but ate it fresh instead. I wanted to make some jam to put up for later, so I started searching for recipes online.

None of my search results were really what I was looking for. There was cranberry jam with apples or lemon juice in it. They didn't use pectin either. So I winged it and here is what I came up with.

Mmmmm...cranberry jam on cranberry bread.

Mmmmm…cranberry jam on cranberry bread.

  • 24 oz of fresh cranberries (approximately 6 cups whole, fresh berries)
  • 1 1/2 cups water
  • 4 1/2 Tbsp powdered bulk pectin
  • 3 1/2 cups sugar

Fill hot water bath canner and put on high heat. Wash and sterilize 1/2 pint jelly jars and screw tops. Place canning lids in small pan (you will need to cover them with very hot water when almost ready to use). While the canner of water is heating, prepare your ingredients.

Mix 1/2 cup of sugar and pectin in a bowl. Measure the remainder of sugar into another bowl and set aside. Wash cranberries and pick out the mushy ones. Put them in a medium sauce pan with the water. When the water in canner is almost boiling, you can start cooking your jam. Turn heat to medium high and cook until the berries are soft. Add the sugar pectin mixture and stir constantly until fruit reaches a rolling boil. Add the remaining sugar and stir constantly until jam reaches a full rolling boil. Boil and stir for 1 minute. Turn heat off and ladle into sterile half pint jelly jars, leaving 1/4″ headspace. Wipe rim, place metal lid and ring on jar. Screw on just until tight. Process in water bath canner for 5 minutes for elevations of 1,000′ or less, 10 minutes for 1001- 6000′, and 15 minutes for over 6000.'

Use a jar lifter to remove hot jam from canner. Set on heavy cloth on counter to cool. Make sure lids seal. There will be a pinging sound for each lid that seals, and the lid will not move up and down when pressed. Makes approximately 6 half pint jars per batch.

Have  you ever made cranberry jam? I am looking forward to trying some additions to this recipe, such as orange juice in place of water or maybe even the apples one recipe called for.  What is your favorite kind of jam?

 
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Turkey & Wild Rice Soup | <b>Recipes</b> For Our Daily Bread

Posted: 01 Dec 2013 02:56 AM PST

Turkey & Wild Rice Soup Recipe

This is a great way to use your leftover turkey. This turkey & wild rice soup is easy to making using your crock-pot and very tasty.

I hope everyone had a wonderful Thanksgiving.   Yesterday, I added a post for a delicious Leftover Turkey or Chicken Pot Pie Soup.  Today, I wanted to share one more idea for using your leftover Turkey.   I have a very tasty recipe for a Chicken Noodle Soup.  I used this soup recipe and substituted the chicken and noodles for leftover turkey and wild rice.  It was a tasty and delicious way to use up the last of my turkey.  I also made Turkey Cranberry Grilled Cheese Sandwiches to go with it.  Both of them were amazing!!   I do not say this often, but I love these leftovers.   If you need an idea to use up the rest of your turkey, try one of these soups or this scrumptious Turkey Cranberry Sandwich.

Leftover Turkey or Chicken Wild Rice Soup

  • 12 cups (2 - 32 ounce containers of Chicken Broth)
  • 3 chicken breasts OR ( 3 to 4 cups Leftover Turkey)
  • 2 bay leaves (remove before serving)
  • 1/2 teaspoon Poultry seasoning
  • 1/4 teaspoon Thyme
  • 1 teaspoon black pepper
  • 2 cups onion, finely chopped
  • 2 cups carrots, shredded
  • 2 cups celery, finely chopped
  • 2 cups heavy cream
  • 6 ounce box wild rice – I use Uncle Ben's rice INCLUDING the seasoning pack.
  1. Add everything to the crock-pot except heavy cream.
  2. Cook for 3 hours on high.
  3. Add the heavy cream.
  4. Continue cooking on high for an extra 30 minutes to an hour.
  5. If using chicken breasts, chop them up and add back to the crock-pot.
  6. Put the crock-pot on warm until ready to serve.
Chicken Pot Pie Soup Recipe

Click on the picture for this Chicken Pot Pie Soup Recipe.

Turkey Cranberry Grilled Cheese

Click the picture to see this Turkey Cranberry Grilled Cheese Recipe.

I pray each of my Posts will bring Glory to God.  I love hearing from you.  Please leave a comment and subscribe on the homepage for e-mail updates of new posts.

Blessings Always, 

Almond and Oat Apple-Cranberry Crumble <b>recipe</b> - Christmas <b>...</b>

Posted: 01 Dec 2013 02:41 AM PST

Christmas morning seems to go in a flash. One minute, you're a kid in your pj's ripping through wrapping paper and the next, you're an adult planning the menu for Christmas breakfast.

We still feel like kids around the holidays, despite now having children of our own. The kid in us wants whatever we eat on Christmas morning to be playful; the adult in us thinks, "Oh crap, I signed myself on for way more than I should've this year."

We did some digging for recipes that are either super simple, kid-friendly or can be made the night before. So make like an elf and add this to your recipe box. Find more recipes for Christmas morning at lehighvalleylive.com/cooking.

Almond and Oat Apple-Cranberry Crumble

Ingredients:

For the filling:

  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 Tablespoon cornstarch
  • 2 pounds sweet, crisp apples, peeled, quartered, cored and cut into slices about 1/4-inch thick
  • 3/4 cup dried sweetened cranberries
  • 1 teaspoon almond extract
For the topping:
  • 1/3 cup old-fashioned rolled oats
  • 1/3 cup ground almonds
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3 Tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Directions:

For the filling:

Whisk together the granulated sugar, cinnamon, nutmeg and cornstarch in a mixing bowl. Add the sliced apples, cranberries and almond extract, and toss to coat thoroughly.

Rest the mixture at room temperature for 15 minutes.

Position an oven rack in the lower third of the oven; preheat to 375 degrees. Use cooking oil spray to grease an 8-by-11-inch shallow baking dish or one of similar volume (2 1/2 quarts).

For the topping:

Whisk together the oats, ground almonds, brown sugar, cinnamon and nutmeg in a medium bowl. Add the butter; use your fingers to quickly incorporate it into the dry ingredients.

Transfer the apple-cranberry mixture to the baking dish. Distribute the topping over the fruit as evenly as possible. Bake on that lower oven rack for about 50 minutes, until the topping is nicely browned and the fruit is cooked. You'll see juices bubbling gently around the edges when the crumble is ready. Rest the apple-cranberry-crumble for 10 minutes before serving.

Serve warm or at room temperature.

Makes 6 to 8 servings.

Nutrition per serving (based on 8): 240 calories, 2 g protein, 46 g carbohydrates, 7 g fat, 3 g saturated fat, 10 mg cholesterol, 5 mg sodium, 3 g dietary fiber, 37 g sugar

Source: The Washington Post

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&#39;The Bible is not a <b>recipe</b> book&#39;

Posted: 01 Dec 2013 01:56 AM PST

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Losing <b>Recipe</b> for Redskins - Hogs Haven

Posted: 01 Dec 2013 01:54 AM PST

Brad Mills-USA TODAY Sports

Sean Patterson examines the issues that have created a losing recipe for the Washington Redskins. The differences between this years losing team and the 2012 winning team are analyzed.

It is no secret that this season has been a let down for the Washington Redskins. After a spectacular 7-game winning streak in 2012 to win the NFC East, the Redskins have stumbled in 2013 and are 3-8 through 12 weeks of the season. Teams that have 8 losses through the first 11-weeks of a season usually have many things go horribly wrong, and the Redskins are no exception. While the Redskins were able to bounce back from adversity in 2012, the same circumstances, or ingredients, were not present this season. Like the ingredients of a souffle, many factors have led to this losing recipe for the 2013 Washington Redskins. This particular "losing soufflé" can be made with just a few simple ingredients:

-1 Cup of Quarterback Injury Concerns: The big talk this off-season for the Redskins surrounded Robert Griffin III and his knee. Is he healthy? Is he hurt? Should he start? Should he sit? All of these questions about Robert put an early stress on a team coming off a great 2012 campaign. Many still wonder if Robert Griffin III was healthy enough to play in this season. Many still speculate if he should be benched now. Regardless of what you believe about his health or playing status, a quarterback injury concern is the first ingredient for a losing recipe. Robert lost his off-season preparation, which is important to a young and developing quarterback. Opposing defenses are simply not afraid of him running this year. While Robert had some injury problems in 2012, he did not start the season injured and the team got hot down the stretch. The same has not happened this season.

-2 Cups of Bad Special Teams play: While some may not consider this to be the biggest factor of concern for the Redskins, the poor special teams play is a big piece of the losing recipe. The Redskins have struggled in all aspects of special teams. The punting has been less than spectacular, as Sav Rocca has a blocked punt on the year and quite a few bad punts. Kai Fortbath and John Potter both struggle hitting long field goals this season and having your kicker miss time is not great for the special teams unit. The Redskins have also lacked a good kick returner with Richard Crawford's absence. Chris Thompson, Joshua Morgan and Nick Williams were all given opportunities and did not do well returning punts and kicks. Niles Paul has been the most reliable return man, and that is not a good thing. The Offense always seems to be in bad starting field position. The Special Teams also gives up huge yardage to opposing returners. They managed to make Dwayne Harris look like Deon Sanders. The lack of salary cap space may have most negatively impacted special teams. I really miss Lorenzo Alexander. Bad special teams play is a huge ingredient in the "losing soufflé" that is the 2013 Redskins. The special teams was not a problem in 2012 at all, and it really seems to make all the difference.

-7 ounces of Missed Tackles: The Redskins lead the NFL in missed tackles. Yikes. The defense has struggled to keep opposing offenses off the field. Teams like the 49ers (whose quarterback is having far more trouble than Robert Griffin III) can use their defense keep opposing offenses to low scores and win games. The best part about the 49ers defense, and all great defenses in the league, is that they keep the yards after contact low for offensive players. The Redskins defense simply cannot limit the yards after contact, because they just do not tackle. The Redskins defense was able to play well down the stretch in 2012, but the drop off of London Fletcher this season has made the tackling issue a huge problem this season.

-3 Tablespoons of Offensive Line Inconsistency: While Alfred Morris is having a monster year in terms of rushing yards, our smaller interior offensive line has been thoroughly dominated in pass blocking this season. Defensive tackles throughout the league are walking all over the interior of the offensive line. Kory Lichtensteiger and Will Montgomery are not playing especially well, but Chris Chester may be having his worst year in his career for pass blocking. The offensive line has been able to run block for Alfred, but with defenses are playing our pass game differently now. Defenses are just sending guys after Robert and putting a lot of pressure on him. Pressure rattles young quarterbacks and it takes time for young passers to develop skills in dealing with pressure. With defenses not scared of Robert running, he would have to be perfect in the passing game. While the offensive line has been rated well overall this season (some are saying top 5 offensive line in the league), they have failed to create a pocket for Robert to pass in. That does not help when everyone is demanding he become a pocket passer. The offensive line was exceptional at pass blocking in 2012, but they have not been so far this year.

-1 Teaspoon of a Tough Schedule: While this is not a huge part the losing recipe, it is still important to the overall result of the "losing soufflé." Trying to win a division with a tough 1st place schedule made things harder on this years redskins compared to the 2012 Redskins. The 2012 Redskins had a last place schedule and 5 divisional games in the last 7 weeks of the season. Whether it is tough schedule, lack of momentum, or just plain bad luck, this years Redskins group had a rougher road then the 2012 Redskins.

After baking these ingredients for 12 weeks, you have your 3-8 Washington Redskins. While this core group of Redskins players still causes for optimism, this year's group is going nowhere fast. Maybe with some salary cap space and a full off-season for Robert Griffin III, this group of coaches and players could make another run at going to the post season. While many people believe the coaching staff will be fired at the end of the season, this group has shown that they are capable of winning. Whoever is in charge next year, they would need to address the problems with the ingredients in their current recipe. Fixing these problems could help create something we would all enjoy, a winning recipe.

Pucker Up: Lemon Walnut Bars <b>Recipe</b> - CakeSpy

Posted: 01 Dec 2013 01:52 AM PST

Lemon walnut bar

After Thanksgiving, people crave light treats that will make them feel refreshed, in contrast to the fullness they may have felt over the holiday.

These Lemon Walnut Bars are perfect, because owing to the lemon they taste refreshing, and the addition of oats gives them the slightest tone of healthfulness.

But don't worry--they're not actually healthy. With creamy sweetened condensed milk and plenty of butter, rest assured, these are definitely dessert.

Lemon walnut bar

I had a brief love affair with the lemon crumb bars sold at Tully's Coffee Shops in Seattle a few years ago--they certainly weren't fancy, they were made by a commercial bakery in the area and wouldn't be what I would consider "artisan". But there was something about the tart-sweet lemon filling paired with a streusel-like topping that had me hooked.

So when I saw a recipe for Lemon Walnut Bars in the new cookbook Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery (also the source of this fab marshmallow recipe), I knew I had to try it.

Lemon walnut bar

Seriously, this recipe is a classic. It's like the bars I so loved at Tully's, but tastier since they were baked fresh. The filling is tart with lemon but so smooth and creamy with the sweetened condensed milk, which makes it almost like a key lime pie filling, but with lemon. The sweet-salty streusel has all of these notest that work well with the lemon: brown sugar, coconut, walnuts, and oats--which make it also slightly crunchy, and a perfect texture complement to the creaminess. I promise, if you love lemon bars and you love crumb cake, you will adore these squares. You won't be able to stop eating them. 

Lemon walnut bar

Lemon Walnut Bars

adapted from Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery

Ingredients

  • 1/2 cup butter
  • 1 cup large flake rolled oats
  • 1 cup all purpose flour
  • 3/4 cup brown sugar (dark)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup ground walnuts
  • 1 teaspoon baking powder
  • 1 can sweetened condensed milk
  • 1/2 cup lemon juice (2 lemons)

Procedure

  1. Preheat oven to 350.
  2. In a small saucepan over low heat, melt the butter.
  3. In a large bowl, combine oats, flour, sugar, coconut, walnuts, and baking powder. Pour in the melted butter and mix until the butter is evenly distributed. Press half of the oat mixture into the prepared pan, and press it in firmly. If you wanna, line the bottom with a strip of parchment to make for easy removal later.
  4. In a medium mixing bowl, whisk together the consensed milk and lemon uice until thick and combined. Pour the mixture over the base. Use the back of a spoon or spatula to make sure it's an even layer. Sprinkle the remaining crumb mixture over the filling.
  5. Bake in the preheated oven for 22 to 25 minutes or until golden on top.
  6. Remove from oven and cool completely into the pan. Run a knife along the edges of the pan. Cut into bars.
di 03.34 - -

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