Mama Parsley's Cranberry Compote

Ellen and Harry Parsley are special friends of Claire's.  They own Silver Stag Winery on Napa, CA.  Claire passed on Ellen's recipe in 2017 and I have been making it ever since.

2 cups fresh cranberries

1 cup sugar

3 tbsp orange juice

¼ tsp cinnamon

½ tsp vanilla

Cook in medium pan for approximately 5-7 minutes. 

When berries start to pop, mash together. 

Cool and serve.

CRANBERRY SALSA OVER CREAM CHEESE

This recipe is from Stay at Home Chef
https://thestayathomechef.com/cranberry-salsa/

I first made this in Nov 2016.  Love it!!!!!!!!!!

Fresh cranberries are minced up with jalapeno into a healthy, fresh, and vibrant salsa.

Author: Rachel Farnsworth

Yield: serves a party

Ingredients

• 12 oz cranberries
• ¼ cup sliced green onions
• 2 jalapeños, minced
• ¼ cup fresh cilantro leaves, minced
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons lemon juice
• ½ cup sugar

Instructions

1. Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped but not mushy.
2. Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.
3. Cover with plastic wrap and refrigerate and allow flavors to develop. It will be a bit tart to begin with, but as it is allowed to sit it will develop even more flavor.
4. Can be served as a plain salsa, but is amazing served over cream cheese with crackers.

Sweet Potato and Squash Soup

I can't believe this is the third squash soup recipe. It's the closest I have come to my favorite squash soup from the Carlin Club in Presque Isle, WI.  The cranberry sauce is a must!!!  The recipe came to me via Addie Halfmann, Food Writer - Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"

INGREDIENTS
1 T. butter
1 lg. onion, chopped
4 c. chicken stock or broth, divided
1.5 # peeled, deseeded, cubed butternut squash, about 1 medium
1/2 # peeled, cubed sweet potato, about 1 large
2 lg carrots, peeled and sliced
1.5 t. crumbled dried sage (1 used freshly chopped)
1/2 t ground mace (I didn't have mace se used a little ground nutmeg)
1/2 t ground ginger
1/2 t hot pepper sauce (I used less, definitely add this too taste)
Salt to taste
1/4 c. sugar
1/3 cup water
1 cup fresh cranberries
2 T orange juice

In a large Dutch oven over medium heat, melt butter. Add onion; cook, stirring frequently until softened and golden brown, about 10 minutes. Add 2 cups broth, squash, sweet potato, carrots, sage, mace, and ginger. Bring to a boil; cover, reduce heat to low and cook until vegetables are very tender, 25 - 30 minutes.

In a food processor or blender, puree vegetable mixture. In batches, if necessary, pulsing until smooth. I used an emulsion blender. (Can we made to this point 2 days ahead and refrigerated or frozen for 1 month.)

Return puree to saucepan, whisk in remaining 2 cups broth. Simmer gently until heated through. Season with hot pepper sauce and salt to taste.

In a small sauce pan, over medium heat, combine sugar and water; bring to boil, stirring until the sugar dissolves. Add cranberries. Cook, uncovered, over medium heat, stirring occasionally until cranberries soften and burst, about 10 minutes.  Cool slightly. In food processor or blender, puree cranberries with orange juice until smooth.  (Can be made 3 days ahead and refrigerated)

Ladle hot soup into bowls. Top with spoonful of cranberry puree; draw tip of knife through puree to create a decorative swirl, or pip through pastry bag using small tip.

6 servings

Cranberry Chicken

Nice dish with a Thanksgiving feel to it.  I love making it in the fall.

The recipe comes from Addie Halfmann, Food Writer. Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"

INGREDIENTS
8 boneless skinless chicken breast halves
1/3 cup flour
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. butter
1 1/2 cups fresh or frozen whole cranberries
1 cup firmly packed brown sugar
3/4 cup water
1 Tbsp. floud
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
2 Tbsp. cider vinegar

DIRECTIONS

1. Rinse chicken with cold water; pat dry with paper towels In shallow dish, combine 1/3 cup flour, 1 tsp. salt and white pepper. Coat chicken with flour mixture.
2. In large skillet over medium heat, melt butter. Add chicken; cook, turning once to brown on both sides, about 10 minutes. Remove chicken from skillet; set aside.
3. In same skillet, combine cranberries, brown sugar and water; cook over medium heat until mixture comes to full boil. In small bowl, whisk together remaining ingredients; slowly stir into cranberry mixture.
4. Cook, stirring constantly, until sauce comes to full boil again and thickens. Boil 1 minute; reduce heat to low. Return chicken to skillet. Cook, turning once, until chicken is done and fork tender, 10 to 15 minutes. 
5. Serve cranberry sauce over chicken with green beans and baked potato or rice pilaf, if desired. I love to eat this dish with a sweet potato.

6 to 8 servings