Apple Ginger Cranberry Sauce

Apple Ginger Cranberry Sauce

Recipe: 

1 (12 oz) bag fresh cranberries, picked over

2 tbsp sugar

4 tbsp (1/4 c) agave nectar

2 apples (golden delicious, gala, or another sweet variety)

10 oz unsweetened apple juice

1 to 2 inches fresh ginger, grated

Pinch of salt

1 tbsp glazed orange or lemon zest

Bring all ingredients to a boil, lower heat. Cook on low until all berries burst. Use a stick blender partially blend the mixture, leaving some chunks for texture. Continue cooking on low until desired thickness. 

Note: you may find this a bit tart if so add more sugar or agave to your liking.

Now for the pics: 

Sweet Potato Rolls

Sweet Potato Rolls

Makes 24 (2.5 oz) Rolls, so you may want to half the recipe!

Sweet Potato Rolls

2 TBSP instant yeast
1/2 c. sugar
6 to 8 cups all-purpose flour
1 c. mashed sweet potato
1 c. warm water
6 tbsp melted butter
2 tsp salt
4 eggs, slightly beaten

I use a stand mixer, but I suppose you can do this by hand or in your bread machine on the dough cycle. Place all ingredients in the bowl of the mixer (use only 6 cups flour to begin). Mix well. add more flour as needed until it pulls away from the side of the bowl.
Turn out onto a floured surface and knead a bit more flour in if you need to. Until it's smooth. Shape into a ball and place in a big bowl that's been sprayed with Pam.  Turn dough ball to coat. Cover and Let rise until double (about an hour).
Punch down and divide into 24 rolls. Place on a greased cookie sheet. Allow to rise until double.
Bake at 375 for 15 to 20 min. or until golden brown.

Kae's Naughty Cranberry Sauce

Well, After searching the internet for a great cranberry sauce recipe and much study, this is what I came up with.

Homemade Cranberry Sauce

Kae's Naughty Cranberry Sauce

1 (12oz) bag fresh cranberries
3/4 c. brown sugar
1/4 c. sugar
2 pieces candied ginger, minced (1 Tbsp. of fresh grated ginger would be good, too)
1 pear, peeled and chopped
1 apple, peeled and chopped
2 oz. rum ;)  <--that's the naughty part!
Just enough water to cover (I used about 3/4 cup)

I put everything in a large sauce pot and cooked until the cranberries started popping. Then, I took out a little bit of the fruit. Used a stick blender to puree the rest. I left it kind of chunky, cuz that's what I like. I added the reserved fruit back in for more texture. Taste it. You may want to add another 1/4 c. or so of white sugar. Simmer until it's a bit thicker. Remember it will thicken as it cools.
This made about 3 cups.