Cranberry Relish

With my cranberry phase in full swing last month, I decided to offer to make the cranberry relish for Thanksgiving. I found several recipes, and decided to try this one I found for Cranberry Sauce on Pinterest with only a few minor tweaks. Even though I don't care for sweet meats or vegetables, which means there's no way in the world I'll put cranberry relish on my turkey, this sauce did taste quite delicious all on its own. The spices were very subtle, and the apple gave a nice contrast to the tangy cranberries.

2 12-ounce bags fresh cranberries
Zest and juice from two navel oranges
1 tart apple, peeled, cored and shredded
2-3 cinnamon sticks
1 1/2 cups sugar
1/4 tsp dry ginger
1/8 tsp ground cloves
1/4 tsp dry cardamom
1/4 cup pomegranate seeds



In a medium sauce pan, bring all ingredients to a boil.



Reduce to a simmer and cook uncovered, for 10-15 minutes or until thick. Stir often.

Remove the cinnamon sticks from the mixture. Stir in pomegranate. Pour into a serving dish and refrigerate to chill, at least 4-6 hours.

Triple Chocolate Cranberry Cookies

Today I thought and thought about what goodies I was going to bake for "Monday treat" at work, and I just kept coming up blank. So, I raided my pantry and looked to see what I had. I took mental note of a few of the ingredients, and then searched the web for recipes. That's when I found White and Dark Chocolate Cranberry Almond Cookies. It sounded good, so I decided that's what I would try. Oh. My. Gosh. Best decision I ever made! lol I did adapt the recipe a bit from hers, and the results are amazing! The cookie is so soft. The mix of chocolates is divine, and the cranberry adds just a hint of fruity sweetness. You've got to give this recipe a try. 

1 cup butter or margarine

3/4 cup sugar

1 1/4 cups dark brown sugar

1 Tbsp vanilla

2 eggs

3 cups all-purpose flour

2 tsp baking soda

2 tsp cornstarch
1 tsp salt

6-8 ounces white chocolate chips (to taste, these are sweeter and the more you use the sweeter the cookie becomes)

6 ounces dark chocolate chips

6 ounces semi-sweet chocolate chips

4 ounces dried cranberries

1 cup nuts (optional)

In a small bowl, whisk flour, baking soda, cornstarch and salt; set aside. In large bowl or stand mixer, beat butter and sugars until smooth.

Add vanilla and eggs and mix well. Add flour mixture, and stir until combined. Add chocolate and cranberries.

Drop by rounded teaspoon onto baking sheet. Bake at 375 degrees for 8-10 minutes. Cool on tray for a minute or two, then transfer to cooling rack.