Shopping. Wrapping. Decorating. Baking. Cleaning. Then Eating. And More Baking.
Christmas time is a busy time of year, but with a focus on keeping it simple and enjoying the things that are really important in our lives, it can be a whole lot of fun.
Getting creative in the kitchen is something I regard as fun. It’s my way of finding time to relax and be alone after a busy day in a classroom full of exuberant six-year-olds. Taking a recipe and putting my own twist on it occasionally ends in disaster, but more often than not adds some interest.
Even cranberry sauce can be played with. Avoid that can this year. It is so easy to make yourself. Fresh or frozen cranberries are readily available. Try this one, flavoured with the smooth citrus hints of Contreau. Cranberry sauce can be made a few days in advance. The leftover sauce (if not slathered on cold turkey sandwiches) can easily be frozen.
- 4 cups fresh or frozen cranberries
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup orange juice
- finely grated zest of one organic orange
- 2 Tbsp. Contreau, Gran Marnier or Triple Sec
- Combine cranberries, sugar and orange juice. Bring to a boil.
- Turn down to simmer and cook until the berries pop.
- Remove from the heat and stir in the orange zest and the Contreau. Allow to cool, then refrigerate.
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