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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Have You Tried Broiled Grapefruit?

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Fussellette and her Hurler are staying with us on a much-needed vacation from a St. John’s winter that will not end.  We’re not going to talk about how we’ve been mid-blizzard or mid-deep-freeze every day that they’ve been in Ottawa.

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Anyway, Fussellette shares my addiction for grapefruit (the Pie hates them so I never buy them), and she was telling me that you can broil the suckers.  Hot fruit — who knew?

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I looked at a bunch of “recipes” online, and some of them get really fancy, with honey or stevia or agave … one of them grated fresh ginger into the sugar and garnished the darned thing with mint.  I don’t think I can handle that level of sophistication on my breakfast foods, however, so I’m giving you the most basic version here.

Basically, you take your grapefruit.  You cut it in half.

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You’re going to need to cut into the skin on the bottom to level it out a bit.  This is kind of important.

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You’re also going to want to slice in between the membranes of the grapefruit …

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and around the edge, just to loosen things up.

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Then you take a couple tablespoons brown sugar, and you put it on top of the grapefruit.

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I know it seems like a lot, but most of it will dribble off.  Flatten the sugar to cover the flesh of the fruit.  Try to avoid getting too much on the peel.

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The sugar will absorb some of the juice.  Mmmm.

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Shove that under your broiler (in a dish, for Pete’s sake, you’re not a savage) for 3-5 minutes, until it’s all bubbly and drippy.  I think in a less juicy grape fruit or one that was both (a) more level and (b) had more sugar on it, the sugar will caramelize like a pudding.

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I love that the fruit swells and pushes out from the skin a bit.  It’s in your face, screaming EAT ME!

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Then you scoop it up and eat it hot.  HOLY MOLY what an awesome breakfast/dessert treat!

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