Well, it seems it has been forever since I have posted anything. Now's a good time.
My mom arrived from Florida yesterday. I am off from school today so I thought we'd hang out today while the kids were at the daycare. Unfortunately, the cold I've been fighting the last few days picked last night to win. The boys have also picked it up so they are home, I am home, and my mom is staying at my sisters. What a time for a little cold.
To top it all off, I threw my back out again on Monday night so I am hobbling around the house in my pajamas. And I have homework out the wazoo to finish. I also am supposed to cook some stuff for the big dinner tomorrow at my brother-in-laws parents. There will be about thirty people there. I would skip the cooking altogether except I've already bought the stuff! Danggit!
Well, there's my excitement. Here's the recipe for the yummy relish for the turkey I'll be making. Try it, you might like it!Spiced Cranberry and Zinfandel Sauce
2 cups zinfandel or other fruity dry red wine
3/4 cup sugar
5 (2 inch) orange rind strips (optional)
1/2 cup fresh orange juice
6 whole cloves
4 slices peeled fresh ginger (or a little ground ginger)
2 (3 inch) cinnamon sticks
1 (12 ounce) package fresh cranberries
1. Combine the first seven ingredients in a medium saucepan; bring to a boil over high heat. Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally. Strain the mixture through a sieve into a bowl, and discard teh solids. Return mixture to pan.
2. Add cranberries to pan; cook over high heat 10 minutes or until berries pop. Reduce heat to low; simmer 30 minutes or until mixture is slightly thick. Pour into a bowl & let cool.
10 servings about 1/4 cup
119 calories, 0 from fat, Protein .2 grams, carbs 22.1 g, fiber 1.3 g, chol 0 mg
The best part is when the berries pop! That is fun! The recipe is from Cooking Light so you know it is good and not totally bad for you.