Living in New England cranberry bogs are all around us which means we have the fresh cranberries in the market just in time for Thanksgiving. Fresh cooked Cranberry Sauce is the best. I've embellished the cooked cranberries to bring out the sweetness of the berries. Nothing taste better the next day on a Turkey sandwich than fresh cranberry sauce and stuffing.
Deliciously Fresh Cranberry Sauce with Pineapples and Pecans
Drain the pineapple
thoroughly in a fine sieve set over a large measuring cup (push the
pineapple against the sieve to drain out any extra juice). Add enough water to make 2 cups. Place the liquid in a sauce pan adding in cranberries and sugar. Stir over medium heat until sugar dissolves and the mixture starts to boil. Add cranberries. Continue to boil until most of the berries pop and the mixture is thick, stirring occasionally for about 10 minutes. Use either a splatter screen or lid over the berries to keep them from exploding on your cook top. Remove from heat. Add drained pineapples, pecans, lemon juice, lemon rind, allspice and liquor mixing well. Transfer to glass serving bowl and cool to room temperature. Cover and refrigerate over night. Can be made two days ahead.
If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!
3 (15.5-oz.) cans black beans, I used Goya beans 1 large sweet onion, chopped 3 garlic cloves, minced 2 tablespoons vegetable oil 4 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon pepper 1/4 teaspoon salt 2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte 1 can (7.75 oz) can sliced green jalapeños, I used Chi Chi's Fiesta wheels 1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms 1 vegetable bouillon cube 1 -2 teaspoon hot sauce, I used Franks Hot Sauce Toppings: sour cream, shredded Cheddar cheese, guacamole
Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.