Apple-Citrus Cranberry Sauce

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Oh hey, do you have a recipe for cranberry sauce for this weekend yet? I’ve been resting on the laurels of my chipotle cranberry mix but this year I wanted something a bit different and now this is my new favourite. This one is easier, too, which makes life better around the holidays.

Start with 2 12oz packages fresh cranberries, 2 large apples, and 2 large oranges. If you’d like a bit of extra zip, replace the oranges with grapefruit and go from there.

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Wash the cranberries and set them aside to drain.

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Peel the apples and cut them into small pieces (whatever size you would like to find dropped across your turkey).

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Zest and juice the oranges into a medium saucepan.

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Tip in 1 1/2 cups granulated sugar and give it a good stir.

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Tip in the apples and cranberries and heat over medium, stirring often.

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The liquid will simmer up and the cranberries will make very satisfying soft pops as they break open.

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Once you’re happy with your ratio of broken cranberries, remove the sauce from the heat and allow it to chill.

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This makes about 2 quarts, so plenty of sauce for dealing with leftovers!

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Cranberry Orange Cookies

These cookies garnered the approval of Il Principe and his mother.  And the Pie.  And they were really easy.  Which might be why I adapted them from EasyCookies.com.  But I’m just guessing here. In changing the recipe, I left out the salt, as usual, and accidentally added twice the amount of butter I should have, which ended up giving the cookies a lovely crunch I think they needed.  I also added zest to boost the orange aspect of what would otherwise be a pretty plain cookie.

There is nothing more cheery than citrus in the winter, and my mother will tell you that any time you wave an orange at her at any point between November and April.  But she’s right.  Citrus is a remarkably happy-making thing.  Orange being the Pie’s favourite colour, I made these citrus-y cookies with all our citrus-y implements.

So first you want to preheat your oven to 375°F and line some baking sheets with parchment paper.

Next, gather yourself the juice and rind from 2 oranges and set that aside.  You should have about 1/2 cup orange juice and about 2 tablespoons rind to show for your efforts.   While you’re at making things to set aside, whisk together, in a measuring cup or small bowl, 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.  And, well, set that aside too.

In a large bowl, cream together 1 cup butter, softened, with 1 cup granulated sugar and 1 cup packed brown sugar

Add in 2 eggs.

Pour in your reserved juice and rind.  Mix ’em.

Slowly add your dry ingredients, mixing the whole while.

Stir in 2 cups dried cranberries.

It won’t look like you’ve produced a lot of dough, but trust me, this will make you a whole whack of cookies.  And I MEAN a WHOLE WHACK.  Like 6 or 7 dozen maybe?Drop the sticky dough in heaping teaspoons (not tablespoons, mind you, these cookies are meant to be small) onto the parchment-lined baking sheets.

Bake for 10-12 minutes, rotating your sheets halfway through, until lightly golden and firm on top.  Let the cookies sit on the sheets outside the oven for a little bit, then remove the crunchy wonders to a rack to cool completely.

If you end up having any left, you should store them in an airtight container so they don’t go stale.  I also froze some dough for later.  Because it’s so sticky, I couldn’t pre-form the cookies before freezing, so I will have to defrost the whole batch of dough before baking.  Alas.