Pickle My Cranberries – Reminiscing & a Recipe

Tis the season to PARTY LIKE A ROCKSTAR!!  I always get a little giddy this time of year –  It’s like Christmas for caterers! And the family thing… always makes me shine a little brighter. I’m grateful that eating well has been a long standing, nourishing tradition. That’s my G – pa, back row, second from the right. ancestors

I love it when all the moms are in the kitchen. aunties

Especially Chef Ma (making baked beans).

mom cooking

So have fun this holiday season with all your cousins.


Or your pretend cousins.

preten∂ cousins

Here’s a little something different than the usual recipe to try with your cranberries this year.

Pickled Cranberries  – prep time 30 minutes

 4 cups cranberries

1  cups apple cider vinegar

1  cups granulated white sugar

2 cinnamon sticks – about 3 inches long

3 ginger coins – about 1/4 inch thick

1/2 teaspoon grated nutmeg

1/2 teaspoon ground clove

1/2 teaspoon coarsely cracked black peppercorns

Wash cranberries and pick over for any stems or bad berries.
Combine vinegar and sugar in a medium saucepan and bring to a boil with cinnamon sticks, ginger coins, nutmeg, clove and peppercorns.
Once brine is boiling vigorously, add the cranberries. Stir to combine and cook for 5-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.  This is a quick process, overcook and it quickly becomes a relish. Remove pot from heat. Allow to cool and pick out the cinnamon stick and ginger coins.  The pickled cranberries can be preserved in a water bath or kept in the refrigerator in a clean jar indefinitely. The juice is great in salad dressings.

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Bedda Chedda Recipe

There’s a small cult forming around this delicious cashew cheese spread and they demanded a recipe! Previously, this recipe was only in my head. it’s a combination of a couple of on-line recipes and things I know about plant based cooking. This batch turned quite salty, and I think it’s the miso, but I also experimented with tomato powder instead of the sundried tomatoes and I think that adds an unfamiliar flavor, mistaken for salt. (anyway watch the miso and the salt)

I tested it twice, and I didn’t have enough cashews, so I subbed Macadamias.  I prefer the cashews. Roasted or raw is fine, I prefer roasted.

The key to success is in the consistency. Make sure to get it nice and smooth with the liquids before you add the dry ingredients, it will stiffen up immediately once added.  Be careful with the nooch too. Start with 1/2 the amount, it depends on the type you prefer, flakes or powder.

(use less powder)

I was out of coconut oil one day, and I had to get it done, so I subbed Earth Balance for the coconut oil and I loved the results.

So give it a go, and let me know what happens!

I like to use it to make a dairy free grilled cheese and it makes me very happy. Try it with my tomato soup!