Where oh where have I been you may well ask? In short I’ve been lost working hard on a project with Tony and a lot of time was spent in Waterford, which for those of you outside Ireland, and don’t know, is in the ‘sunny’ south-east. I hadn’t access to the internet much either so had no laptop either to be able to shoot up the odd post.
As the pressure has eased off now for a while it’s a great chance to catch up with you and share some recipes. Here’s a quick sauce to start off as I’m kinda a bit ‘rusty’ on writing up a blog so here goes.
Do you like cranberries? I do and relish this time of year when I can get cartons of fresh cranberries at my choosing. One of my favourite dishes is making a cranberry sauce that is not a sweet jam. So here is the one for this year. This is a very mellow sauce and I’m eating it as a quick snack with a cuppa and with soya yogurt and a savoury crumble (I’ll be adding to the blog over the coming week or so).
95g fresh cranberries
5 tbsp vanilla xylitol
4 tbsp water
1/4 teas ground cinnamon
Bring the cranberries, vanilla xylitol, water and cinnamon to boil in a medium saucepan, allow to simmer for 5 minutes. Next add in the cherries and cook for a further 10 minutes or until the cranberries are cooked. The cranberries will be done when you hear them popping and are soft. Avoid stirring too much (only once or twice) as the sauce will turn all mushy and won’t look so pretty, but then if you like it then go for mushy. Sure aren’t mushy peas are a firm favourite? so whatever takes your fancy.
“The cinnamon is a bit strong when first made so best to make a day in advance and store in the fridge. That way the flavours mellow and is a really balanced flavour (well one that suits me)”
What is your favourite cranberry dish and if it’s sauce do you like the sweeter jam-like one or do you go for a milder like my one here? Let me know in the comments below. Will be adding a few more dairy-free & egg-free recipes and tips over the coming weeks so do check back.
Til next time, Marian