(Simple) Cranberry Simple Syrup

    Cranberry Simple Syrup, is the cranberry version of "Simple Syrup", which is a staple of every cocktail bar and a wonderful way to sweeten ice tea too. I think it should more accurately be called Simple Cranberry Simple Syrup, because it is easy to make, but the redundancy is a bit much.

    Pour a splash of this syrup in a glass of champagne to make a Cranberry Champagne Cocktail. Mix a little syrup club with soda or lemon~lime soda and garnish with a lime wheel to make a sparkling non-alcoholic drink. Fill a glass with ice, pour in a shot of Vodka, a little Triple Sec or Sweet & Sour mix, a splash of Cranberry Simple Syrup and a generous squeeze of lime...very Cosmopolitan!

     Makes about 2 cups of syrup

• 1 12 oz. bag of fresh or frozen cranberries (3 cups)
• 2 cups water
• 1 1/2 cups sugar 

1.) Rinse cranberries and pick through them, discarding any that look old. Place all the ingredients in a medium saucepan over medium heat and bring to a boil.

2.) Reduce heat to low and simmer until cranberries have all burst, about 15 minutes.

3.) Strain through a fine mesh strainer into a medium bowl and let the strainer sit over the bowl until the

syrup has cooled to room temperature, about 1 hour.

4.) Either discard the cranberry solids into your compost, or use them in another recipe. At this point they are still pretty tart.

5.) Refrigerate the syrup in a sealed bottle or other container with a tight fitting lid for up to 2 weeks.

Note: If you plan to use this for cocktails, you can add an ounce of vodka or grain alcohol to the syrup and it will act as a preservative, allowing you to store it for months.

Cranberry Blog

Pumpkin Butter

This satin-y smooth delight is a healthy and delicious way to take advantage of one of Autumns' most iconic symbols....pumpkins! Besides spreading Pumpkin Butter on your toast, you can use it as a topping for yogurt or slather it on a pork tenderloin before roasting. It's so darn good you'll want to find more ways to include it in your meals, whether sweet or savory. 

Makes ~ 3 or 4 half pints

• 1 - 4 lb Sugar Pie pumpkin, or 2 - 2 lb cooking* pumpkins, cut in half, and cleaned out. Save the seeds for Roasted Pumpkin Seeds! (NOT carving pumpkins. There IS a difference.)
• 2 cups sugar
• 1 teaspoon cinnamon
  
• 1/2 teaspoon nutmeg
  
• 1/2 teaspoon cloves
  
• 2 lemons, zested & completely juiced OR 2/3 cup bottled lemon juice 
  
• 1/2 cup apple juice
  

1.) Preheat oven to 375 degrees.

2.) Place cleaned pumpkin halves, cut-side down, on a baking sheet and cover tightly with foil. Bake until soft, about 60-90 minutes, depending on the size of the pumpkin. Let cool slightly, then scoop flesh out of pumpkin. You will end up with about 4 cups of very soft cooked flesh.

3.) Place cooked pumpkin in a heavy pan on the stovetop, and mash, using a potato masher or pastry blender.  Add the remaining ingredients and mash entire mixture together.

4.) Cook over LOW heat, about one hour, stirring often. Halfway through cooking, puree the mixture using a stick blender**, and again when the cooking time is up. If you don't have a stick blender, you can run the mixture through a food mill right before putting it into jars.

5.) Let cool to room temperature and then ladle into jars or containers with tight-fitting lids. Store in refrigerator or freezer. If freezing, leave enough space for the Pumpkin Butter to expand.

There have been recent USDA concerns about the dangers of canning Pumpkins, Squash, and Pumpkin Butter at home. You should store your Pumpkin Butter in the refrigerator and consume within one month or store it in the freezer for up to 6 months. 

*Look for pumpkins being sold as baking/eating/cooking pumpkins. The flesh is smoother and sweeter than those sold for decorations and jack-o-lanterns.

**I highly recommend stick blenders. If you don't want to invest in a new one, used ones are easy to find at garage sales and second-hand stores. You will use it for more than making fruit butters and jams. Stick blenders are great for pureeing soups, and smoothing out sauces and gravy!

Note: In the past I have made this recipe and processed the jars in a Boiling Water Bath canner because I use a pH meter to test it. I don't recommend canning this in a BWB unless you are an experienced canner and use a pH meter to test for proper acidity. 

Please read my blog about making Pumpkin Butter, to see photos and techniques.

Also, check my section on Fruit Butters, to see various cooking methods.