Tag Archives: cranberry

Pinot Noir Cranberries.

Before we got married, the (future) Husby and I took a trip to Eugene, Oregon.  It was quite the adventure getting there but we fell in love with the city.  The people were friendly and laid back, the city clean, beautiful and green.  If we ever decided to leave Chicago (we’ll never leave you, my love), this is where we would go.

While we were there, we drove up to one of the local wineries and spent the afternoon there.  It was our first time ever visiting a winery (we couldn’t have been older than 22), and really, likely one of our first times really drinking wine.  That was the day I fell in love with Pinot Noirs from the Willamette Valley, a love that hasn’t faltered to this very day.

So naturally, I was ecstatic to find this recipe on Closet Cooking, one of my favorite food blogs.  I’m constantly finding myself drooling over his recipes, so I knew this one would not steer me wrong.  The pinot was an incredible complement to the cranberries and the ginger was a welcome addition.  Everyone gobbled (ha ha) them up!  I didn’t even have any leftovers.

Oh well, I guess tha just gives me an excuse to open up another bottle, right?

Pinot Noir Cranberries – slightly adapted from Closet Cooking

  • 1 Tbsp. Vegetable Oil
  • 2 Cups Fresh Cranberries
  • 1 Tbsp. Fresh Ginger, grated*
  • 2 Cups Pinot Noir
  • 1 Cup Sugar
  • 2 Tbsp. Crystallized Ginger, chopped
  • 1/4 tsp. Chinese Five Spice Powder

Heat the oil in a saucepan over medium heat.  Add the cranberries and fresh ginger  and stir until the cranberries begin to burst, about 3 to 5 minutes.

Add the wine and sugar and boil for 15-20 minutes, until reduced.  Remove from heat and stir in the crystallized ginger and Chinese five spice powder.

* If you store fresh ginger in the freezer, it will keep for months.  It will also make it incredibly easy to grate.

Pumpkin Meatloaf Muffins with Cranberry Topping and Apple-Potato Pancakes.

again, it's not so pretty. has anyone ever taken a good picture of meatloaf?

By now I think everyone is aware of my obsession with pumpkin, and now that the weather has changed, I’m craving comfort food, and I do love me a good meatloaf.  The grocery store had ground turkey on sale last week for 2/$5 so I took advantage and stocked up.

We’ve recently taken to making meatloaf in muffin form since they’re single size servings, easy for little hands to pick up, and freeze really well.  Plus, they look really cute when you “frost” them with mashed potatoes.

The Husby, Fruitaholic and I all enjoyed these muffins, but thought they were a little on the bland side.  It’s really my fault since I didn’t use any seasoning whatsoever besides sage, salt and pepper.  I’ll definitely make this again, but next time I’ll use a mirepoix (Trader Joes sells a prechopped mix, which is good since I’m time constrained), some garlic, allspice and more sage to add a little bit more flavor.

Pumpkin Meatloaf Muffins with Cranberry Topping – adapted from Veggie by Season.

  • – 1 lb. Ground Turkey
  • – 1 Cup Pumpkin Puree
  • – 1 Egg
  • – 2/3 Cup Oatmeal
  • – 1 tsp. Sage
  • – 1 Tbsp. Worchestershire
  • – Salt and Pepper, to Taste
  • – 1 cup Whole Berry Cranberry Sauce

Preheat oven to 400.  Lightly coat a muffin tin with cooking spray.

Combine all ingredients except cranberry sauce in a mixing bowl.  Scoop portions into muffin tin, leaving about 1/4 inch at the top of each round.

Bake for 30 minutes.

Heat cranberry sauce until warm.  Spoon on top of each meatloaf muffin.

Apple-Potato Pancakes – from Weight Watchers

  • – 1 Potato, peeled
  • – 1 Apple, peeled, cored and quartered
  • – 4 tsp. Onion Flakes
  • – 1 Egg
  • – 1/4 tsp Cinnamon
  • – Salt and Pepper, to taste

Shred potato and apple using a box grater.  Stir in onion flakes.  Transfer to a strainer and press out as much liquid as you can.  Wait one minute, then press again to drain.  Stir in egg, cinnamon, salt and pepper.

Coat a skillet with cooking spray and heat over medium-high.  Using a cookie scoop and working in batches, drop potato mixture into skillet and flatten to form a pancake.  Cook until golden, about 3 minutes, then flip and do the same.