2017-11-08 / Entertainment

It’s cranberry time!

By ANGELA SHELF MEDEARIS

This sauce can be made ahead and will keep in an air-tight container for 2 weeks. Combine this wonderful sauce with 2 tablespoons of Dijon mustard and pour it over leftover turkey, baked fish, chicken or pork. It’s a delicious way to finish the dish and a wonderful use for any Thanksgiving leftovers.

Holiday Cranberry Sauce
1 1/2 cups chopped, peeled
Granny Smith apples (about 1/2
pound)
1 cup packed light brown sugar
1/2 cup white grape juice

1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (12-ounce) package fresh
cranberries, rinsed and drained

Combine all of the ingredients
in a medium saucepan. Bring to
a boil; reduce heat, and simmer
until thick (about 15 minutes),
stirring occasionally. Cool completely. Makes 16 (3 tablespoon)
servings.

Sweet Potato
Cranberry Muffins
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3/4 teaspoon cinnamon

1/2 teaspoon nutmeg
1 cup granulated sugar
2 tablespoons orange zest
3/4 cup cooked, mashed sweet
potatoes
1/2 cup canola oil
2 large eggs
2/3 cup milk
2 teaspoons vanilla extract
3/4 cup cranberry sauce (about
1 tablespoon per muffin)
3 tablespoons turbinado sugar,
if desired

1. Heat oven to 400 F. Line a
muffin tin with paper liners for
best results, or grease well. Set
aside.
2. In a medium bowl, whisk

together flour, salt, baking powder, cinnamon and nutmeg. Rub sugar and orange zest together. Whisk into dry ingredients.

3. In a separate medium bowl, whisk together the sweet potatoes, canola oil, eggs, milk and vanilla. Slowly mix the wet ingredients into flour mixture. The batter will be thick.

4. Place half the batter at the bottom of 12-muffin cups. Spoon a tablespoon of the cranberry sauce on top of the muffin batter. Top muffins evenly with remaining muffin batter. Sprinkle each muffin generously with turbinado sugar, if desired.

5. Bake muffins for 15 to 17 minutes, or until golden brown and a toothpick inserted comes out clean. Remove muffins from pan and let cool on a cooling rack. Makes 12 large muffins.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks.

©2017 King Features Synd. and Angela Shelf Medearis

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