Currant Affair

Summer is more than simply winding down in my neck of the woods.  In the span of a week I've gone from nauseating heat + socked-in smoke filled Puget Sound from the BC fires to bundling up in my amazing technicolor dream-sweatsuit.  And that can only mean one thing: Baking season has arrived!

The Cranberry Saw Us

1-handed OJ action shot ... My talent knows no bounds!

Each year when the pages of my calendar dwindle down to the last few, I've got one thing on my mind, aside from that lump of coal I earned from Santa, and that is ... Cranberry sauce!  Members of my family have a longstanding tradition with gelatinous goo that holds the shape of the can after being released from its confines, but when I was forced to give up all things processed, and eat like a homesteader things got a little complicated, especially the part about no refined white sugar, and I had to let go of such time honored treasures as these.  However, with a little research I was able to put together an incredibly simple, and successful recipe sure to cause riots with all your guests at your next gathering.      

The Gang's all here!

Here's what you need:

• 24 oz Fresh Cranberries
• 1 Orange - Juice & Zest
• 1 Cinnamon Stick
• 1/2 Cup Apple Sauce
• 1/2 Cup Water
• 1/2 Cup Pure Organic Maple Syrup

Here's what you do:
Wash fruit, and combine all ingredients in a medium saucepan, bring contents to a boil, turn temperature to Med-Low, cover, and let reduce for about 15-45 minutes, checking the mixture for your desired consistency every 15 minutes, and giving it the occasional stir. Let cool, remove cinnamon stick, chill in fridge before serving, and ... That's it!

Makes 4 cups (1 Litre).

What was I saying about complicated?  The most complicated part about learning to cook and bake without refined white sugar is digging up, and converting, or inventing the recipes in a sugar cane dominated world, but once you've done the groundwork, the actual recipes are a cinch!  Remember, you can always use honey in the place of maple syrup in my recipes, if you're into that sort of thing, but for my honey allergy people out there (like me!), maple syrup works like an absolute dream.  Happy holidays & enjoy!

After Apple Picking ...

... Or apple buying for that matter, though how the apples are procured really isn't important.  Just be aware that the sweeter the apple, the sweeter the sauce, so pick a palate-friendly variety because this is a no-sugar-added recipe, unless you like your applesauce to pack a pucker-up punch, of course!

Applesauce
In a 6 quart slow-cooker combine:
10-ish Cored, and sliced apples (Fuji is my apple of choice, skins on)
1 Cup water
1/2 Teaspoon ground Cinnamon
1/2 - 1 Teaspoon ground Nutmeg
1/2 Teaspoon ground Ginger
1/8 Teaspoon ground Cloves
1/4 Teaspoon ground Allspice (optional, because of the use of the other spices many feel allspice is redundant.  I think it adds more overall body to the flavor.)

Cook everything on High for the first two hours, and finish on Low for the last 4 hours.  Let cool a little, purée, and serve.
Yields 72 ounces.

Seventy-two ounces?!  Whether cooking for large gatherings or just a meal for one, I do most everything in large batches.  I find that once I've got all of my equipment out, it takes less effort, and is a more efficient use of my time to make a larger quantity than dragging out all of my culinary accoutrements every single time I get a hankering for a small serving of something, which can make getting into my freezer a bit of a Level 9, B-Type game of Tetris, but I find it's worth it.  It's especially useful having extra applesauce on hand for anyone with dietary restrictions (allergies, food intolerance, etc.) who need to swap out oils, or eggs from certain baking recipes.

For me, this applesauce recipe is an absolute autumn must-have, and it makes my dwelling smell like a fairy-tale cottage, you know, like before the misunderstood lady tries to coax children into her oven ... Happy Halloween!