Candied Orange and Whole Berry Cranberry Sauce

One of my favorite side dishes to make for Thanksgiving is Cranberry Sauce. I like to make it during other times of the year, because it is an Easy Recipe. This year I am kicking it up a notch and adding ginger and Candied Orange Peels, (see my recipe under index). Ingredients that you will need are cranberries, Candied Orange Peel, one orange for juice, ginger, sugar, butter and allspice.

Peel and grate ginger.

2 tablespoons butter and  2 teaspoons ginger.

In a medium saucepan, cook and stir ginger in hot butter over medium heat for 30 seconds.

Rinse cranberries in a colander. Drain.

Add cranberries and sugar to butter and ginger.

Squeeze the juice of one orange, 2/3 cup orange juice.

Add orange juice to cranberries.

Add 1/4 cup chopped candied orange peel to cranberry mixture

Stir in Candied Orange Peel and  Ground Allspice

Simmer uncovered about 4 minutes or until cranberries burst and sauce is slightly thickened, stirring occasionally. Transfer mixture to a glass bowl . Cover and chill for 4 hours.

Ingredients:

• 2 teaspoons grated fresh ginger
• 2 tablespoons butter
• 1 12 ounce package fresh or frozen cranberries ( 3 cups)
• 3/4 cup sugar
• 2/3 cup orange juice
• 1/4 cup candied orange peel
• 1/8 teaspoon ground   allspice

Directions:

1. In a medium saucepan, cook and stir ginger in hot butter over medium heat for 30 seconds. Add cranberries, sugar, orange juice, candied orange peel, and allspice. Bring to boiling, reduce heat. Simmer uncovered, about 4 minutes or until cranberries pop and sauce is slightly thickened, stirring occasionally.
2. Transfer cranberry mixture. Cover and chill for 4 hours.  (Sauce continues to thicken during chilling.) Before serving, let stand for 30 minutes at room temperature. Makes about 2-1/2 cups.
3. Make ahead- Transfer mixture to an airtight container. Cover and chill for up to 3 days.

Recipe adapted from Better Homes and Gardens.This recipe has been shared with these wonderful blogs:

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Food Alchemy on a Platter, Virtual Fall Feast.

Candied Orange and Lemon Peel

Orange and lemon peel can be candied to make a yummy treat. The rule to go by is to use 8.5 ounces of water and 4.5 ounces of sugar per orange, for measurements, a lemon is half of an orange.

Peel the orange, using  a small knife or peel using your hands.

Cut away the pith.

Don't worry if small amounts of white pith remain.

Boil the sugar and water over medium heat to make a sugar syrup for 5 minutes, uncovered.

Peel orange and lemon and cut away the pith.

Slice the peels into strips.

Cook the peels in the sugar syrup, do not stir during this process, that may cause the formation of large sugar crystals. Simmering takes 2 hours.

Remove the saucepan from heat and allow to cool. Once cool, drain the peels in a colander. Turn oven to 200 degrees. Reserve the simple syrup when draining.

Place 1/2 cup of sugar in a small bowl.

Dredge the peels in the sugar until they are coated.

Place the sugar-coated peels on a baking sheet lined with parchment paper or a Silpat. Place the sugar coated peels in a warm oven and allow them to dry out. This should take 1 hour, check every 20 minutes to make sure they are not cooking or burning. Also, as an alternate way, the peels could be left on a drying rack overnight instead of placing them in an oven.

Once peels are completely dry, scrape off any excess sugar clumps. Store them in a dry location, they should keep for weeks. Candied peels can be dipped in melted chocolate and enjoyed plain, or used in a cake, cookie, candy, or bread recipe. Today I am using the candied orange peels in my recipe for Candied Orange and Cranberry Sauce.

Ingredients:

• 1 Orange
• 1 Lemon
• 12.75 ounces water
• 6.75 ounces sugar, plus more for coating

Preparation:

1. Use a knife or a citrus peeler to score the orange and lemon peel. Peel carefully trying to keep the peels intact as much as possible. Set the peeled orange and lemon aside and reserve for another use.
2. Using a sharp knife, cut away the the bitter white pith from the underside of the peels. The remaining peel should be 1/8" thick. Don't worry if small amounts of white pith remain.
3. Slice the peels into long thin strips approximately 1/2 " thick.
4. Combine 12.75 ounces of water and 6.75 ounces of sugar in a medium saucepan over medium heat. Stir to dissolve the sugar, and heat, uncovered, until the sugar boils for 5 minutes.
5. Add the strips of peel and turn the heat down low, until the mixture is just at a simmer. Cook, uncovered and simmering, until the syrup reduces to a quarter of it's original volume ( the syrup will barely cover the tops of the peels) DO NOT STIR during this process, as that may cause the formation of large sugar crystals. The simmering takes 2 hours.
6. Remove the saucepan from the heat and allow it to cool. Once cool, drain the peels in a colander. Reserve the simple syrup for other recipes. At this point, turn the oven to 200 degrees.
7. Place 1/2 cup of sugar in a small bowl. Dredge the peels in the sugar until they are coated and place them on a baking sheet lined with parchment or a Silpat.
8. Place the sugar-coated peels in the warm oven and allow them to dry out. This should take one hour, but check them every 20 minutes to ensure they are not burning or cooking in any way. Or they can be left to sit overnight on a drying rack instead of placed in an oven.
9. Once peels are completely dry, scrape off any excess sugar clumps. Store them in a dry location and they should keep for weeks. Candied peels can be dipped in melted chocolate and enjoyed plain, or used in a cake, cookie, candy, bread recipe or as I used them in my Candied Orange and Cranberry Sauce.
10. Recipe adapted from About.com.

Espresso White Chocolate Chip Cookies

I am just going to start off by saying - I am one of the biggest fans of DARK CHOCOLATE. I almost think it's a waste for someone to give me anything else but Dark Chocolate. I prefer buying dark chocolate over any other kind be it Ghiradelli, Vahlrona, Scharfenberger and especially See's Candy. With that being said, I really have absolutely no idea how those white chocolate morsels found their way into my baking pantry? Not only were there white chocolate morsels, but there was half a bag gone, eaten! Plus, I looked around and found a half bag eaten of the Ghiradelli Bittersweet chips! I know, I couldn't believe my eyes! The worst part, half of a baking bar of 60% Ghiradelli baking chocolate- poof! Gone!! I know, I know, there had to be an answer to my dilemma, all the furniture was still here, television still here, oh wait a minute, teens, yes, TEENS! They sneaked into the pantry in the middle of the night and had a chocolate party! Well lucky for me, and them, there were still bits and pieces left for making cookies!! Wait!! Not enough cocoa powder- I have the best solution and combination ingredient, Decaf Espresso- or as JONES COFFEE ROASTERS call it, Unleaded! This recipe makes a beautiful cookie dough. Taste the dough, you really should, it gives you an idea how the cookies will taste.

Using a teaspoon using a heaping full amount for each cookie.

The cookie dough spreads out a bit. Bake for 9 minutes. Let cool for 5 min then transfer to a cooling rack.

See the bits of Espresso?

Show us your back Miss Cookie- gorgeous! These cookies are excellent, even if you are a fan of dark chocolate like me! Kids love them right out of the oven for that ooey- gooey chocolate yumminess.

Ingredients

• 2 1/4 cups Flour 
•  1/3 cups Hershey's Baking Cocoa
• 1/3 cup Decaffeinated Espresso ground ( I used Jone's Coffee Roasters)
• 1 teaspoon baking soda
• 1 cup salted butter ( 2 sticks room temperature)
• 3/4 cups sugar
• 2/3 cups brown sugar ( packed)
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup White Morsels Chocolate chips
• 1/3 cup Bittersweet chocolate chips
• 2 ounces 60% Bittersweet Chocolate Baking Bar ( chopped)
• 1/4 cup pecans ( chopped)

1. Preheat oven to 350 degrees.
2. In a small bowl mix flour, cocoa, espresso and baking soda. Set aside. In a large bowl or kitchen aid bowl, cream together butter, both sugars, and vanilla. Add one egg at a time until fully blended. On low speed add flour mixture. Add chocolates and nuts.
3. Using a teaspoon place a heaping spoonful on an ungreased baking sheet or one covered with a Silpat. Bake for 9 minutes. Let cool for 5 minutes, then transfer to a cooling rack.Makes 4 dozen.

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