Pomegranate and Rosemary Cranberry Sauce

Pomegranate and Rosemary Cranberry Sauce

 

1 pound Fresh Cranberries, washed and dried

1 – 1/2 cups Sugar

1 {8 ounce} bottle Pomegranate Juice

1 teaspoon Ground Cinnamon

1/2 teaspoon Ground Allspice

1/4 teaspoon Ground Nutmeg

1 teaspoon Fresh Rosemary Leaves, roughly chopped {about 3 sprigs}

1 Orange, zested and juiced

 

In a medium size heavy bottom pot add the washed cranberries, sugar, pomegranate juice, cinnamon, allspice and nutmeg. Bring mixture to a simmer while stirring until cranberries begin to burst, about 10 minutes.

 

 

Add the rosemary, orange zest and juice. Continue stirring and simmer for an additional 5 to 7 minutes.

 

Allow to cool and serve.

This recipe comes from Dash of Savoy - a great blog with fantastic pictures!

Mustard Sauce for Ham

 

I cannot eat ham without my Mom's mustard sauce.  It's so delicious and is even better served cold on a ham sandwich!

Mustard Sauce

 

1 Cup sugar

1 Tbsp/ dry Mustard

2 eggs

1/2 Cup White vinegar

1/2 Tbsp/ Butter

Mix first two ingredients in top of double boiler.  

 

 

 

Beat eggs and add to double boiler.  Add the rest of the ingredients and cook over boiling water till thick.  

 

 

 

This can take 5-10 minutes, stirring constantly.  It can be made ahead and reheated in the microwave.

 

 

 

 

 

 

 

Mustard Sauce

 

1 Cup sugar

1 Tbsp/ dry Mustard

2 eggs

1/2 Cup White vinegar

1/2 Tbsp/ Butter

Mix first two ingredients in top of double boiler.  Beat eggs and add to double boiler.  Add the rest of the ingredients and cook over boiling water till thick.  This can take 5-10 minutes, stirring constantly.  It can be made ahead and reheated in the microwave.

 

Enchilada Sauce

Enchilada Sauce

28oz can crushed tomatoes

1 1/2 cups broth or homemade stock 

1 TBS olive oil

2 cloves garlic, minced or pressed

1/2 onion, minced or a few scallions

a few dashes hot sauce (to taste)

2 pinches kosher salt

1 tsp cumin

1 tsp chili powder

Saute onion & garlic in olive oil over medium heat. When they have softened, add other ingredients.

Simmer for about 30 minutes, then adjust spices to taste.

Cooked Salsa

This recipe comes from a friend I saw prepare this salsa a few years ago.  I've been making it like this since, minus the extra jalapenos - I can't eat anything too spicy.  Be careful because the longer the salsa sits, the spicier it gets.  By tomorrow my salsa is sure to be way spicier than it tasted today.  I'm pretty darn Caucasian, so my taste buds are a little sensitive.

Serve and eat with Blue Organic Corn Chips as they contain more protein than their yellow or white corn counterparts. In addition, blue corn tortillas have a lower starch content and lower glycemic index (GI) than regular corn tortillas.

I've also served this salsa over a plain grilled chicken breast for a healthy yet flavorful main dish.

Cooked Salsa

4 large tomatoes

1 jalapeno

3/4 bunch of cilantro

1 bunch green onions

1-2 tablespoons lime juice

Dash salt

Bring a large pot of water to a boil.  Drop in 4 tomatoes and 1 jalapeno.  In the picture below, I cooked two jalapenos because I wasn't sure how spicy I wanted the salsa.  In the end I only used one.

Once the skin on the tomato begins to peel off, remove the tomatoes from the water and cut out the hard stem area.  Next, cut the stem off of the jalapeno and add it to the food processor (or blender) with the tomatoes.  If you cannot fit everything into the food processor, puree the ingredients in batches.  Add the cilantro, green onions, salt and lime juice to the food processor as well.  Puree well.

Pour salsa into a bowl and serve warm!  This salsa is truly best when warm, but make sure you refrigerate the leftovers - it's still delicious cold.

Spaghetti Sauce

Nothing tastes more like home than my mom's spaghetti sauce.  This delicious, meaty, and hearty sauce is perfect on a cold evening.  The best thing about this sauce is that you can make tons of it and freeze it for an evening when you don't feel like cooking.  Just boil some pasta and heat the sauce - tastes like it has been simmering all day.  When I make this, I usually double the recipe - you'll just need a really large pot!  I can then have dinner and freeze 4 tuperwares of sauce too!

Spaghetti Sauce

1lb ground beef

5 cans tomato sauce

2 small cans tomato paste

1 tsp. basil

1 tsp. oregano

2 tsp. Italian Seasoning

1 bay leaf

½ tsp. marjoram

½ tsp. rosemary

3 tbsp. vinegar

½ cup brown sugar

Fry ground beef and drain.  Add the rest of the ingredients and bring to a boil and simmer for at least one hour, stirring frequently.