Beef Stroganoff from leftover rib roast

Sunday we had a prime rib roast.  Tuesday we had Philly cheesesteak sandwiches which I didn't think to take any picture but the recipe is included here. Today I made Beef Stroganoff with the last of the rib roast.  It wasn't all that  great. It was OK but not great.

Philly Cheesesteak from left over rib roast

Ingredients

• 2 tbsp. extra-virgin olive oil, divided
• 2 green peppers, thinly sliced
• 2 red peppers, thinly sliced
• 1 large yellow onion, sliced
• Kosher salt
• 1 1/2 lb. sirloin steak, thinly sliced
• Freshly ground black pepper
• 8 slices provolone
• 4 hoagie rolls

Directions

• Step 1  In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onion and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.
• Step 2  Remove onions and peppers from skillet and set aside. Add remaining tablespoon oil and cook steak until it has almost reached your preferred doneness, about 5 minutes. Season with salt and pepper.
• Step 3 Return veggies to skillet and toss to combine with steak. Blanket mixture with provolone and cook, covered, until the cheese is melted, about 3 minutes more. Divide mixture among hoagie rolls and serve.

 Beef Stroganoff from leftover ribroast

• 1 (12-oz.) package egg noodles
• 2 tbsp. butter
• 1 tbsp. vegetable oil
• 1 lb. sirloin, cut into 1" pieces
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil, divided
• 1 lb. baby Bella mushrooms, thinly sliced
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 2 tsp. fresh thyme leaves
• 1 tbsp. tomato paste
• 4 c. low-sodium beef or chicken broth, divided
• 2 tsp. dijon mustard
• 1 tsp. Worcestershire sauce
• 2 tbsp. cornstarch
• 2 tbsp. sour cream, plus more for serving
• 2 tbsp. freshly chopped parsley

Directions

• Step 1  Cook egg noodles: Prepare egg noodles according to package instructions and toss with butter while still hot.
• Step 2  Cook beef: In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Remove beef and place in a large bowl.
• Step 3Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef.
• Step 4 Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce and bring to a simmer. 
• Step 5 Make cornstarch slurry: In a small bowl, whisk cornstarch into remaining 1/2 cup broth until completely smooth. 
• Step 6 Pour cornstarch slurry into skillet and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in mushrooms, beef, and sour cream. Season with salt and pepper.
• Step 7 Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley before serving. 

Christmas eve

I hadn't really planned anything special but yesterday without really planning to, I got a ham and rib roast and cooked the ham today. For lunch I made some chili for chili dogs bit didn't take pictures.  There are no recipes, just heat the ham until heated through, toss a salad, open a can of green beans, stir in a couple tablespoons of cream or mushtoom soup and a little onion soup powder and heat with crutons. 

 

Tacos

 Charlie asked of meatloaf or tacos so tacos it was.

Guacamole 

   3 T chopped white onion 

    1/2 tsp chopped Serrano chiles (for mild taste) 

    1-1/2 tsp finely chopped cilantro 

    1/2 tsp salt 

    1 ripe Hass avocado 

    1 small vine-ripened tomato 

taco meat

cook white onion until soft. Add hamburger and cook until browned.  Add refried beans, Taco seasoning, and salsa. Simmer until salsa is absorbed.

Serve with lettuce, cheese, salsa, sour cream, refried beans, soft and crunchy taco shells.

Cornish hens with orange teriyaki sauce

 

INGREDIENTS

1/2 cup soy sauce

1/2 C orange juice

2 tablespoons rice wine vinegar

1/4 cup mirin or other sweet rice cooking wine

3/4 cup brown sugar

2 medium cloves garlic, minced (about 2 teaspoons)

1 teaspoon grated fresh ginger

1/2 teaspoon crushed dried red pepper (preferably Korean kochukaru, see note above)

2 teaspoons toasted sesame oil

1 tablespoon corn starch

1/4 cup finely sliced scallions

DIRECTIONS

1.

Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved. Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes. Transfer to a bowl and allow to cool for 5 minutes.

I also broiled some tomatoes with salt, pepper, Romano Cheese, bread crumps and butter for 5 minutes.  Ps Just in case you didn't know, parchment paper can catch on fire under the broiler.  

Bahn Mi sandwiches

Charlie and I were looking through a list of recipes for something to make tonight and he picked the Bahn Mi.

Banh Mi

 

"This version of the popular Vietnamese bahn mi sandwich has sweet and tangy pickled vegetables and broiled chicken breast, served on a toasted French baguette."

INGREDIENTS:

1/2 cup rice vinegar

1/4 cup water

1/4 cup white sugar

1/4 cup carrot, cut into 1/16-inch-thick

matchsticks

1/4 cup white (daikon) radish, cut into 1

/16-inch-thick matchsticks

1/4 cup thinly sliced white onion

1 skinless, boneless chicken breast half

garlic salt to taste

ground black pepper to taste

1 (12 inch) French baguette

4 tablespoons mayonnaise

1/4 cup thinly sliced cucumber

1 tablespoon fresh cilantro leaves

1 small jalapeno pepper - seeded and cut

into 1/16-inch-thick matchsticks

1 wedge lime

DIRECTIONS:

1.

Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.

2.

Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.

3.

While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.

4.

Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.

5.

Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.

6.

To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

 

Tried a new Chili recipe

 I saw this recipe in the Kansas City Star and wanted to try it.  When I was making it,  I used half a bottle of beer instead of half a cup of water and added two teaspoons of cocoa powder.  After it was done, I added 1 1/2 teaspoons of cumin and a cup of salsa.

The Office Chili KC, Star Nov 2022

1 T. veg oil

1 med. yellow onion  (8 oz), chopped

1 lar. bell pepper (7 oz)  seeded and chopped

2 cl. garlic, chopped

2 lbs. Lean ground beef (90 % or +)

One ( six oz) can no salt added tomato paste

24 oz can no salt added diced tomatoes 

16 oz can no salt added tomato sauce

1/2 C. water (optional)

4 tsp chili powder

4 tso dried oregano

2 tso ancho chil powder

2 tsp fine salt, more if needed

1 tsp sugar

1/2 rap black pepper + more as needed

one )16 oz can) Bush’s pinto beans in mild chili sauce, undrained

Shredded cheese, avocado chunks, chopped red onion or pickled jalapeños and sour cream for serving (optional

in a large pot over med-high heat, heat oil until it simmers. Add onions, green peppers & garlic, stirring onions until translucent, about 3 min.

Add meat & cook 3-5 minutes, (still a little pink)  Add tomatoes and cook until meat  is thoroughly cooked & tomato darkens-about 5 min.

Stir in remaining ingredients except beans.  Cover, simmer 30 minutes. Stir in beans, cover, simmer another 20 minutes and at the desired consistency 

Taste for seasoning and correct if needed. Also add water if needed.

Spoon into bowls and top with desired toppings. 

Norm’s suggestions, When making this I used half a bottle of beer instead or water. After making this, I added 1 1/ tsp cumin, heaping tsp. cocoa powder and  a cup of salsa.

quick,simple dinner tonight: Pineapple brauts, potato salad and chips.

 

Charlie suggested we cook them in beer but he didn't have any and I only had two bottles of Dutch beer and didn't want to donate them so I steamed them then browned in a skillet.  That is the only cooking I did tonight.

Spaghetti & meatballs, garlic bread and pecan cobble

 

Classic Meatballs

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. by Betty Crocker Kitchens Updated Dec 7, 2020

Ingredients

1lb lean (at least 80%) ground beef
1/2cup Progresso™ Italian-style bread crumbs
1/4cup milk
1/2teaspoon salt
1/2teaspoon Worcestershire sauce
1/4teaspoon pepper
1small onion, finely chopped (1/4 cup)
1egg

Steps

• 1 Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  2 In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  3 Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center. 

Charlie said this was really good.  I used a jarred Sicilian tomato sauce with spaghetti. I tossed the boiled spaghetti with 2/3 of the jar of sauce to absorb it into the pasta, then added the meat ball and the rest of the sauce and a side of lots of grated parm. 

Pull-Apart Garlic Bread 

You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.

Prep: 25 mins Total: 3 hrs 40 mins Yield: Makes two 5-by-9-inch loaves

Ingredients

Dough

• 1 envelope (1/4 ounce) active dry yeast (not rapid-rise) 
• 3 tablespoons sugar, plus a pinch 
• 4 tablespoons unsalted butter, melted, plus more for bowl 
• 1 cup whole milk 
• 1 tablespoon kosher salt 
• 3 large eggs, whisked 
• 4 1/2 cups unbleached all-purpose flour, plus more for dusting 

Filling

• 1 stick unsalted butter, room temperature, plus more for pans 
• 1 clove garlic, finely minced 
• 1 tablespoon minced chives 
• 1 tablespoon finely chopped flat-leaf parsley 
• 1/2 teaspoon kosher salt 

Directions

• Step 1 Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
  Step 2 Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
  Step 3 Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
  Step 4 Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
  
  Step 5 Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.
  © Copyright 2022 Martha Stewart. All rights reserved.

Pecan Pie Cobbler 

4.80 from 5 votes

Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!

PREP:15 minsCOOK:30 minsTOTAL:1 hr 5 mins  SERVINGS: 8 servings (1 8x8-inch pan)

Ingredients

For the Cobbler Batter:

• 4 tablespoons 1/2 stick unsalted butter
• ½ cup Bob’s Red Mill Organic All Purpose Flour
• ½ cup Bob’s Red Mill Organic Whole Wheat Flour or additional all-purpose flour
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup 2% milk
• 2 tablespoons dark rum or an additional 2 teaspoons pure vanilla extract and 1 tablespoon additional milk
• 1 teaspoon pure vanilla extract

For the Topping:

• 2/3 cup packed brown sugar light or dark
• 1 cup chopped pecans
• 1 1/2 cups very hot water

For Serving:

• Vanilla ice cream or sweetened whipped cream

Instructions

Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.

• In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.
• In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.
• With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).
• Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.
• Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

Notes

• TO STORE: Let your cobbler cool completely, then cover it and store in the refrigerator for up to three days. 
• TO REHEAT: Gently reheat your cobbler in the oven at 325 degrees F until warmed through. 
• TO FREEZE: Tightly cover your pecan pie cobbler and place in the freezer for up to two months. Let thaw overnight in the refrigerator before reheating. 

Buffalo Chicken Wings was dinner tonight

 

I used Alton Browns recipe.

 

Lasagna:   My variation on Patsy’s Meatball Lasagna

Béchamel

 1 C. heavy cream

 1 C. chicken stock

3T. butter 

3 heaping T. flour 

add salt to taste 

+ a little nutmeg 

Melt butter, stir in flour.  Add heated chicken broth a little at a time.  Add heated cream, whisking often, bring to boil and let thicken.  Set  aside.

Meat filling

1 med. onion,chopped

3 cl. garlic, minced

1 1/2 lb. ground beef (1 3/4 lbs)

3T. fresh chopped italian parsley (used spinach)

3 T. fresh chopped oregano

1 1/2 lb. mild or sweet Italian sausage ( substituted 4 wursts, skinned. Cassie does not like sausage and both of them don't like Eckridge Italian sausage)

1 1/2 C. grated Pecorino Romano cheese

salt and pepper

Oil for frying

Sauté onion and garlic in oil until soft.  Add meats and cook until done but not browned.  Stir in cheese, parsley and oregano.  Set aside

Cheese filling

1 1/3 C. fresh grated Parmesan cheese

1/4 C. fresh chopped basil

1 1/2 -2 packages fresh mozzarella

16 oz. whole milk ricotta 

Marinara pasta sauce (from a Jar)

Package shredded mozzarella

12 lasagna noodles, cooked 

Preheat oven to 400.  Put some marinara on bottom of lasagna pan.  Put 4 lasagna (3 noodles per layer is all the pan would hold) noodles on bottom, overlapping each one.  Add half the meat mixture, 1/2 the béchamel, 1/3 the parmesan, 1/2 the basil, 1/3 the ricotta and 1/3 the marinara

Make second layer like the first and top with last 4 noodles.  Top with last of the sauce, and last of the ricotta.  Cover with foil and bake at 400 for 1 hour, 15 minutes. Turn oven up to 450.  Remove foil add shredded mozzarella and cook until browned and bubbling, about 15 minutes.  Broil a couple minutes at the end if needed for browning. 

Let set 20 minutes, cut and serve.

Norm’s variation on Patsy’s lasagna { shopping list at end of recipe }

Shopping list

8 C. heavy cream

8 c. chicken stock

3 lar. eggs

Salt and white pepper

1 C. olive oil (+or -)

3 cloves garlic

2 lbs. sweet Italian sausage

1 lb. gr. chuck beef

1 lb. gr. pork

3 T. flat leaf parsley

3 T. fresh oregano

2 pkg. Lasagna noodles or 2 1/4 lb freshly made

6C. jarred pasta sauce

1 1/3 C. Pecorino Romano- grated

1/4 C. + fresh basil

2 lbs. mossarella, cut 1/2 in cubes ( 2  1/4 C.)

2 lbs. ricotta

Pecan pie cobbler

 Pecan Pie Cobbler 

4.80 from 5 votes

Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!

PREP:15 minsCOOK:30 minsTOTAL:1 hr 5 mins  SERVINGS: 8 servings (1 8x8-inch pan)

Ingredients

For the Cobbler Batter:

• 4 tablespoons 1/2 stick unsalted butter
• ½ cup Bob’s Red Mill Organic All Purpose Flour
• ½ cup Bob’s Red Mill Organic Whole Wheat Flour or additional all-purpose flour
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup 2% milk
• 2 tablespoons dark rum or an additional 2 teaspoons pure vanilla extract and 1 tablespoon additional milk
• 1 teaspoon pure vanilla extract

For the Topping:

• 2/3 cup packed brown sugar light or dark
• 1 cup chopped pecans
• 1 1/2 cups very hot water

For Serving:

• Vanilla ice cream or sweetened whipped cream

Instructions

Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.

• In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.
• In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.
• With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).
• Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.
• Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

Notes




• TO STORE: Let your cobbler cool completely, then cover it and store in the refrigerator for up to three days. 
• TO REHEAT: Gently reheat your cobbler in the oven at 325 degrees F until warmed through. 
• TO FREEZE: Tightly cover your pecan pie cobbler and place in the freezer for up to two months. Let thaw overnight in the refrigerator before reheating. 

Friday Thanksgiving

 Meal for "leftovers".  We rotate Thanksgiving between 4 families so when I go to another house for dinner, I don't get very many leftovers so when that happens, I cook a mini dinner the next day for more leftovers.  That was today. The cornbread recipe is in on the Quaker box of cornmeal.  The green bean casserole it the one everyone knows and the stuffing is Pepperidge Farm.  The gravy was homemade with chicken stock and wigs from the freezer, turkey neck etc.  The dish between the butter and gravy was supposed to be mashed potato cakes but they were never firm enough to form so I cooked them in a little oil and smooshed them in a bowl. I put them on the table with a warning to take a small taste to see if they wanted more.  Everyone wanted more. It was the first bowl to be completely empty. There were also some deviled eggs not in the picture.

5-Ingredient Mashed Potato Cakes 

These fluffy, cheesy potato cakes can be made from scratch or with leftover mashed potatoes.

YIELDServes 4 to 6, Makes 14 cakesPREP TIME20 minutesCOOK TIME35 minutes to 40 minutes

Ingredients

1 1/2 lb. rust potatoes (about 4)

1T. + 4 1/2 tsp. salt, divided

3 oz cheddar or Parmesan

4 T. unsalted butter

1 lar. egg

1/2 C. AP flour

1/2 tsp. black pepper

3/4 C. vegetable oil

Instructions

Peel &chop potatoes or make from leftover massed potatoes. Whisk In 1 large egg.

•When the potatoes are ready, drain through a heatproof colander. Place the colander over the pot. When the potatoes are cool enough to handle but still warm, pass the potatoes through a ricer or food mill back into the pot. (Alternatively, drain the potatoes, return to the pot, and mash with a potato masher until smooth.)

•Add the cheese, melted butter, beaten egg, 1/2 cup all-purpose flour, remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and stir to combine. (If starting with leftover mashed potatoes, omit the butter and add the egg and cheese to 2 1/4 cups mashed potatoes. Add the flour 1 tablespoon at a time until the mixture is stiff enough to form into a disc with your hands. Season with salt and pepper to taste). 

• Scoop the potato mixture out with a 1/4-cup measuring cup and form a small disc with your hand. Press the disc until 1/2-inch thick. Place on a baking sheet and repeat with the remaining potato mixture.
• Line a second baking sheet with paper towels. Heat 3/4 cup vegetable oil in a large frying pan over medium-high heat until shimmering. Place 5 potato cakes in the pan and cook until deep golden brown, 2 1/2 to 3 minutes per side. Transfer to the paper towels and sprinkle lightly with salt.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Best Ever Cranberry Sauce — Hall of Fame version

Prep Time: 5 minutesCook Time: 5 minutesTotal Time: 10 minutesYield: Serves 6

Best Ever Cranberry Sauce: The title describes this iconic holiday condiment. Winner in countless taste tests over the years, this is my most-requested version. Don’t show up to Thanksgiving or Christmas dinner without it, and make this a week ahead of your big dinner, for best flavor.

Ingredients

• 1 1/4 cups granulated sugar
• 3/4 cup water
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 (12-ounce) bag fresh cranberries
• Zest of 1 orange (orange part only)

Directions

1. In a 2-quart heavy saucepan, add sugar, water and spices and cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes. In a colander, rinse and pick over the cranberries to remove any mushy ones. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 3-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.
2. Remove from heat, stir in orange zest and cool to room temperature, uncovered. Ladle into clean jars or plastic containers, label and refrigerate until ready to serve. You may serve it cold straight from the fridge, or serve it at room temperature, which is my favorite way.
3. Makes about 2 1/2 cups sauce, enough to serve 6.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

Cook’s trick: Make two batches and stick one jar of it in the back of the refrigerator, to be discovered two months later. It will be an utterly delicious cook’s treasure!