I'm not really a fan of acorn squash, but my mother-in-law gave me one from her friend's farm back at the end of the summer. So I had to hunt for a recipe to make it work for me. The recipe I found used pomegranate arils instead of blueberries. Despite their current popularity, I hate pomegranates. So I switched them out for Wild Blueberries instead. I still don't really care for accorn squash, but my son loved it.
Roasted Acorn Squash with Parsley & Wild Blueberries....or Pomegrantes
Ingredients
Cooking spray
2 medium acorn squash
Kosher salt and ground black pepper
1/2 cup chopped fresh parsley
1/2 cup wild blueberries or pomegranate arils
Directions:
Preheat oven to 425 degrees F. Lightly spray two rimmed baking pans with cooking spray. Cut squash crosswise into 1-inch slices.
Use round cookie cutter or small can or jar to remove seeds from middle of each slice. Place slices on prepared pans. Lightly spray with cooking spray and sprinkle with salt and pepper.
Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
Transfer squash slices to serving platter and sprinkle with parsley and wild blueberries or pomegranate arils.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Sunday, November 8, 2015
Mashed Potatoes
This probably should have been one of the first recipes I posted, but silly me thought "everyone knows how to make mashed potatoes" - then I remembered how several friends told me they have no idea how to cook. So this is for all of them.
My Mashed Potatoes
Ingredients
5 pounds potatoes
1 stick of SALTED butter
3/4 cup milk
Salt & pepper to taste
Special Equipment
Potato Peeler
Potato Masher
Immersion Blender (Hand/Stick Blender)
Electric Mixer
Directions
Start by washing your potatoes under lukewarm water to rinse off all the dirt. Next peel the skins off all the potatoes. Next cut potatoes into small pieces, about 1 1/2 - 2 inches in size. Place all potatoes in a large stock pot, fill with water (up to 2-3 inches to top), place on stove and heat to boiling on medium high. You want the potatoes very tender - to the point that the just about fall apart when pierced with a fork. About 20-30 minutes (depending on how small you cut your potatoes, the smaller they are the quicker they cook). Once they are very tender, remove from heat and drain in colander. Return potatoes to pot, using potato masher, mash all the potatoes until there is no chunks left.
Next, you can either use an immersion blender or electric mixer, add melted butter and blend until smooth, turn stove on at medium low, and add milk, salt & pepper. Continue using the immersion blender or electric mixer to mix in milk. Once fully combined, taste test to see if the potatoes are creamy and salty enough for you. If not, adjust to your desire. Then continue heating on a low flame, mixing with wooden spoon often until potatoes are heated thru.
This recipe is enough to feed about 12 people - I usually double this recipe on Thanksgiving.
My Mashed Potatoes
Ingredients
5 pounds potatoes
1 stick of SALTED butter
3/4 cup milk
Salt & pepper to taste
Special Equipment
Potato Peeler
Potato Masher
Immersion Blender (Hand/Stick Blender)
Electric Mixer
Directions
Start by washing your potatoes under lukewarm water to rinse off all the dirt. Next peel the skins off all the potatoes. Next cut potatoes into small pieces, about 1 1/2 - 2 inches in size. Place all potatoes in a large stock pot, fill with water (up to 2-3 inches to top), place on stove and heat to boiling on medium high. You want the potatoes very tender - to the point that the just about fall apart when pierced with a fork. About 20-30 minutes (depending on how small you cut your potatoes, the smaller they are the quicker they cook). Once they are very tender, remove from heat and drain in colander. Return potatoes to pot, using potato masher, mash all the potatoes until there is no chunks left.
Next, you can either use an immersion blender or electric mixer, add melted butter and blend until smooth, turn stove on at medium low, and add milk, salt & pepper. Continue using the immersion blender or electric mixer to mix in milk. Once fully combined, taste test to see if the potatoes are creamy and salty enough for you. If not, adjust to your desire. Then continue heating on a low flame, mixing with wooden spoon often until potatoes are heated thru.
This recipe is enough to feed about 12 people - I usually double this recipe on Thanksgiving.
Roasted Asparagus
This is going to be a new addition to my Thanksgiving Menu this year. I've made Roasted Asparagus plenty of times before, but never on Thanksgiving. I thought it would be a nice new addition for something a little different then our usual.
Roasted Asparagus
Ingredients
1 bunch green asparagus
1 bunch white asparagus
1 tablespoon olive oil
Sea Salt (fine not coarse)
Pepper
Optional: 1 tablespoon minced garlic
Directions
Heat the oven to 450°F and arrange a rack in the upper third.
Wash and trip asparagus.
On a baking sheet, toss the asparagus with the olive oil until evenly coated. Arrange in a single layer and season with salt and pepper, and if desired, minced garlic.
Roast for 5 minutes, shake the pan, then roast until just tender when pierced with a knife, about 5 minutes more.
Roasted Asparagus
Ingredients
1 bunch green asparagus
1 bunch white asparagus
1 tablespoon olive oil
Sea Salt (fine not coarse)
Pepper
Optional: 1 tablespoon minced garlic
Directions
Heat the oven to 450°F and arrange a rack in the upper third.
Wash and trip asparagus.
On a baking sheet, toss the asparagus with the olive oil until evenly coated. Arrange in a single layer and season with salt and pepper, and if desired, minced garlic.
Roast for 5 minutes, shake the pan, then roast until just tender when pierced with a knife, about 5 minutes more.
Brown Sugared Carrots
This particular recipe I found in Martha Stewart's website - though I can tell ya she's not the originator of this recipe, I've had it growing up long before she ever published it under her own name. The only differences between her recipe and the one I grew up on is she uses grapeseed oil, olive oil, rosemary and molasses - the recipe I grew up on used either Canola or Vegetable oil and Honey instead of molasses.
Brown Sugared Carrots
Ingredients
2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
Coarse salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1 tablespoon molasses
1/4 cup grapeseed oil
1 1/2 tablespoons unsalted butter
1 sprig fresh rosemary
Directions
Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.
Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.
Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.
Notes: You and substitute both the olive oil and the grapeseed oil with equal amounts of Canola oil
For a richer caramelier (is that even a word?) flavor, use dark brown sugar instead of light brown sugar
You can substitute the molasses with honey or agave nectar
Salted butter actually works better with this recipe then unsalted
Brown Sugared Carrots
Ingredients
2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
Coarse salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1 tablespoon molasses
1/4 cup grapeseed oil
1 1/2 tablespoons unsalted butter
1 sprig fresh rosemary
Directions
Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.
Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.
Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.
Notes: You and substitute both the olive oil and the grapeseed oil with equal amounts of Canola oil
For a richer caramelier (is that even a word?) flavor, use dark brown sugar instead of light brown sugar
You can substitute the molasses with honey or agave nectar
Salted butter actually works better with this recipe then unsalted
Wednesday, November 4, 2015
Brussel Sprouts in Butter Sauce
I've made these many times, but never on Thanksgiving. Usually my mother-in-law picks up several boxes of Green Giant's Brussel Sprouts in Butter Sauce boil in a bag packages, because I've got so much going already I just don't have an extra few minutes to make these completely homemade on Thanksgiving too. This recipe tastes just like Green Giant's Butter Sauce, my kids always go crazy for them.
Brussel Sprouts in Butter Sauce
Ingredients
2 bunches of fresh brussel sprouts or 16oz package of frozen
2 teaspoons salt
1/2 cup butter, cut up into cubes
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch
Start by steaming brussel sprouts for 10 minutes or until very tender when pierced with fork.
For sauce - start by combining water and cornstarch in measuring cup until cornstarch is completely dissolved. Set aside.
In saucepan, melt butter with salt and sugar over medium heat. Once melted, add cornstarch mixture, continue mixing and heating until mixture thickens to a thin sauce.
Remove from heat. Put brussel sprouts into serving dish, pour sauce over, toss to coat.
Note: this same sauce can be used on many other vegetables, I've tried it on corn, asparagus, broccoli, and cauliflower - tastes great on all.
Brussel Sprouts in Butter Sauce
Ingredients
2 bunches of fresh brussel sprouts or 16oz package of frozen
2 teaspoons salt
1/2 cup butter, cut up into cubes
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch
Start by steaming brussel sprouts for 10 minutes or until very tender when pierced with fork.
For sauce - start by combining water and cornstarch in measuring cup until cornstarch is completely dissolved. Set aside.
In saucepan, melt butter with salt and sugar over medium heat. Once melted, add cornstarch mixture, continue mixing and heating until mixture thickens to a thin sauce.
Remove from heat. Put brussel sprouts into serving dish, pour sauce over, toss to coat.
Note: this same sauce can be used on many other vegetables, I've tried it on corn, asparagus, broccoli, and cauliflower - tastes great on all.
Mashed Turnips
This was a dish I remember my paternal grandmother making for a Sunday Roast Beef Dinner. Something I always loved but didn't learn to make until 5 years ago. Its actually a very simple dish to prepare but absolutely delicious.
Mashed Turnips
Ingredients
2-4 white turnips or 1 large waxed turnip (I prefer the smaller white turnips, much easier to cut & peel)
melted butter
milk
water
salt
pepper
Directions:
Note: I never actually measured out the ingredients I use in this dish, I think for butter I use about half a stick and for the milk its probably about 1/4-1/2 a cup. The salt & pepper is too taste
Peel turnips to remove their waxy skins, cut into about 1 inch chunks. Place in a saucepan with enough water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered until they are easily pierced by a paring knife, about 35 minutes.
Drain and puree in food processor or use a potato masher. Add melted butter, milk, salt & pepper. Enjoy!
Mashed Turnips
Ingredients
2-4 white turnips or 1 large waxed turnip (I prefer the smaller white turnips, much easier to cut & peel)
melted butter
milk
water
salt
pepper
Directions:
Note: I never actually measured out the ingredients I use in this dish, I think for butter I use about half a stick and for the milk its probably about 1/4-1/2 a cup. The salt & pepper is too taste
Peel turnips to remove their waxy skins, cut into about 1 inch chunks. Place in a saucepan with enough water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered until they are easily pierced by a paring knife, about 35 minutes.
Drain and puree in food processor or use a potato masher. Add melted butter, milk, salt & pepper. Enjoy!
Mom's Sweet Potato Casserole
I don't know where my mom originally got this recipe, it might have been from my aunt, and my mom improved upon it. She's made it every year since I was 7 or 8 years old. Its always been one of my favorite Thanksgiving dishes. I made it for the first time many years ago, and everyone in my family loves it.
Mom's Sweet Potato Casserole
Ingredients:
6 large sweet potatoes/golden yams
1 cup milk
1/2 cup packed brown sugar
1/4 cup maple syrup
6 tablespoons or so butter, softened (I think I usually end up using 1 whole stick)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 bag marshmallows (regular or mini - most of the time I use the regular size)
Directions
Preheat oven to 350F.
Wash dirt off sweet potatoes, then boil until very tender. Remove from water, place in large colander and rinse under cold water until potatoes are cool enough to handle. Remove skins and place potatoes in large mixing bowl. Mash partially with potato masher, then using an electric mixer, continue to mash while adding in brown sugar, butter, cinnamon, & salt. Mix well, then add the maple syrup, continuing to mix, gradually add milk. Sweet potatoes should appear pureed but not soupy. Taste a bit, you may desire to add a little more butter and/or maple syrup.
Transfer potatoes to a 2 1/2 -3 quart casserole dish. Bake uncovered at 350F for 20-25 minutes or until hot. Remove from oven, top with marshmallows (leave about a half inch uncovered around the edges to avoid marshmallows spilling over sides of dish). Return to oven and bake 5-10 minutes more - just until the marshmallows are melted and have a light brown appearance - watch carefully, the marshmallows easily. This makes about 10 servings.
Mom's Sweet Potato Casserole
Ingredients:
6 large sweet potatoes/golden yams
1 cup milk
1/2 cup packed brown sugar
1/4 cup maple syrup
6 tablespoons or so butter, softened (I think I usually end up using 1 whole stick)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 bag marshmallows (regular or mini - most of the time I use the regular size)
Directions
Preheat oven to 350F.
Wash dirt off sweet potatoes, then boil until very tender. Remove from water, place in large colander and rinse under cold water until potatoes are cool enough to handle. Remove skins and place potatoes in large mixing bowl. Mash partially with potato masher, then using an electric mixer, continue to mash while adding in brown sugar, butter, cinnamon, & salt. Mix well, then add the maple syrup, continuing to mix, gradually add milk. Sweet potatoes should appear pureed but not soupy. Taste a bit, you may desire to add a little more butter and/or maple syrup.
Transfer potatoes to a 2 1/2 -3 quart casserole dish. Bake uncovered at 350F for 20-25 minutes or until hot. Remove from oven, top with marshmallows (leave about a half inch uncovered around the edges to avoid marshmallows spilling over sides of dish). Return to oven and bake 5-10 minutes more - just until the marshmallows are melted and have a light brown appearance - watch carefully, the marshmallows easily. This makes about 10 servings.
Grandma's Creamed Spinach
Though my maternal grandmother passed when I was only 6 months old, so I never got to experience her amazing cooking first hand, this is one of her recipes which she passed down to all her daughters. She made it for all holidays, with Sunday Pot Roast and other Sunday dinners. Some of my aunts have slightly altered the recipe, but the original is what I like the best. And in my opinion, this recipe is by far the best Creamed Spinach recipe.
Grandma's Creamed Spinach
Ingredients
10oz package of chopped spinach, thawed and well drained
6-8 tablespoons of butter
1/4 cup finely chopped onion
1-2 tablespoons minced garlic or 1-2 teaspoons garlic powder
1/4 cup flour
1 teaspoon salt (or more to taste)
1 1/2 cups half and half or light cream
Directions
Melt butter in 2quart saucepan. Add onion & garlic, sauté for 2 minutes or until crisp-tender. Stir in flour and salt until well combined. Gradually add in light cream, whisking constantly. Once all lumps are gone, you may stop whisking and bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, reduce heat to low, cook uncovered for 5 minutes or until heated thru. This makes about 4 servings, it easily doubles and triples.
Grandma's Creamed Spinach
Ingredients
10oz package of chopped spinach, thawed and well drained
6-8 tablespoons of butter
1/4 cup finely chopped onion
1-2 tablespoons minced garlic or 1-2 teaspoons garlic powder
1/4 cup flour
1 teaspoon salt (or more to taste)
1 1/2 cups half and half or light cream
Directions
Melt butter in 2quart saucepan. Add onion & garlic, sauté for 2 minutes or until crisp-tender. Stir in flour and salt until well combined. Gradually add in light cream, whisking constantly. Once all lumps are gone, you may stop whisking and bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, reduce heat to low, cook uncovered for 5 minutes or until heated thru. This makes about 4 servings, it easily doubles and triples.
Green Bean Casserole
I can honestly say I'm not a huge Green Bean Casserole fan. But my father-in-law really enjoys it. So for the first Thanksgiving at my house, I decided to give it a go. This recipe is based on Campbell's Green Bean Casserole recipe, but I slightly altered it because I felt like the recipe in its original format was too "soupy".
Green Bean Casserole
Ingredients
2 cans (10 3/4oz each) condensed Cream of Mushroom Soup, undiluted
1 cup light cream
1 tablespoon butter
1 tablespoon all purpose flour
8 cups cooked green beans
2 2/3 cup French Fried Onions
Directions:
Preheat oven to 350F.
In small saucepan (2 quart) melt butter, then add flour. Mix until thick, then add the light cream. Using a wire whisk, stir constantly until all is completely blended together. Heat on medium about 2-3 minutes until the mixture is slightly thickened. Add 1 can of cream of mushroom soup, mix well until combined and no chunky bits of soup remain, then add the 2nd can and do the same. Continue heating on medium heat another 2-4 minutes until mixture thickens. Remove from heat.
In 3 quart casserole dish, combine the sauce with green beans and 1 1/3 cup of the fried onions. Bake at 350F for 25 minutes or until hot. Stir mixture. Top with remaining fried onions and bake 5 minutes more.
Notes & Variations:
1. You may use milk or half & half instead of the light cream.
2. Replace 1 1/3 cup of French Fried Onions with sliced shallots instead. Gently fry the shallots in butter before adding flour to mixture. Follow the remaining steps the same, EXCEPT do not add 1 1/3 cups of fried onions to sauce mixture in casserole dish.
3. If you have the time, use fresh green beans instead of frozen or canned. Steam them until they still have a little bit of a crunch in them, but aren't totally soft.
4. Try adding a 1/2 cup of fresh sweet red bell pepper and/or quartered grape tomatoes to green bean mixture before baking.
5. For cheese lovers, had a half cup of shredded cheddar, Monterey Jack or cubed Velveeta to green bean mixture before baking. Right before adding the remaining fried onions for topping, add sprinkle anothher 1/2 cup of the cheese on top. Follow by remaining fried onion and bake 5 minutes. .
Green Bean Casserole
Ingredients
2 cans (10 3/4oz each) condensed Cream of Mushroom Soup, undiluted
1 cup light cream
1 tablespoon butter
1 tablespoon all purpose flour
8 cups cooked green beans
2 2/3 cup French Fried Onions
Directions:
Preheat oven to 350F.
In small saucepan (2 quart) melt butter, then add flour. Mix until thick, then add the light cream. Using a wire whisk, stir constantly until all is completely blended together. Heat on medium about 2-3 minutes until the mixture is slightly thickened. Add 1 can of cream of mushroom soup, mix well until combined and no chunky bits of soup remain, then add the 2nd can and do the same. Continue heating on medium heat another 2-4 minutes until mixture thickens. Remove from heat.
In 3 quart casserole dish, combine the sauce with green beans and 1 1/3 cup of the fried onions. Bake at 350F for 25 minutes or until hot. Stir mixture. Top with remaining fried onions and bake 5 minutes more.
Notes & Variations:
1. You may use milk or half & half instead of the light cream.
2. Replace 1 1/3 cup of French Fried Onions with sliced shallots instead. Gently fry the shallots in butter before adding flour to mixture. Follow the remaining steps the same, EXCEPT do not add 1 1/3 cups of fried onions to sauce mixture in casserole dish.
3. If you have the time, use fresh green beans instead of frozen or canned. Steam them until they still have a little bit of a crunch in them, but aren't totally soft.
4. Try adding a 1/2 cup of fresh sweet red bell pepper and/or quartered grape tomatoes to green bean mixture before baking.
5. For cheese lovers, had a half cup of shredded cheddar, Monterey Jack or cubed Velveeta to green bean mixture before baking. Right before adding the remaining fried onions for topping, add sprinkle anothher 1/2 cup of the cheese on top. Follow by remaining fried onion and bake 5 minutes. .
Monday, November 2, 2015
Glazed Baby Carrots
While I think Green Giant's version of Glazed Carrots are great, homemade are always better!
Glazed Baby Carrots
Ingredients
2 pounds baby carrots
2 tablespoons brown sugar
1/3cup honey
3 tablespoons butter
Directions
Steam Carrots until tender - or boil until tender, then drain remaining water. Place carrots in serving dish.
Meanwhile in a small saucepan combine remaining ingredients. Heat until butter is melted. Pour over carrots, toss to coat.
Glazed Baby Carrots
Ingredients
2 pounds baby carrots
2 tablespoons brown sugar
1/3cup honey
3 tablespoons butter
Directions
Steam Carrots until tender - or boil until tender, then drain remaining water. Place carrots in serving dish.
Meanwhile in a small saucepan combine remaining ingredients. Heat until butter is melted. Pour over carrots, toss to coat.
Mashed Butternut Squash
Years ago when Boston Market started popping up in NY, they had a Butternut Squash Soufflé that was delicious. They long since stopped serving it, however I found a copy cat recipe that I slightly altered and I think my recipe comes very close.
Mashed Butternut Squash
Ingredients
1 medium butternut squash
2 tablespoons melted butter
2 tablespoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4teaspoon allspice
1/8teaspoon black pepper
Directions:
Fill a 3 quart pot with water and bring to a boil. Cut squash into quarters and remove seeds. place squash into boiling water, boil until tender (about 20 minutes). Drain, and cool 10 minutes. Carefully scoop flesh out of skins, place into bowl and mash with potato masher. Add remaining ingredients and continue to mash until squash appears almost pureed. Allow at least 10 minutes before serving to let the flavors develop. You can make this 1 day ahead and reheat in a 350 oven for 15 minutes in a ceramic casserole dish or in the microwave a couple of minutes.
Mashed Butternut Squash
Ingredients
1 medium butternut squash
2 tablespoons melted butter
2 tablespoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4teaspoon allspice
1/8teaspoon black pepper
Directions:
Fill a 3 quart pot with water and bring to a boil. Cut squash into quarters and remove seeds. place squash into boiling water, boil until tender (about 20 minutes). Drain, and cool 10 minutes. Carefully scoop flesh out of skins, place into bowl and mash with potato masher. Add remaining ingredients and continue to mash until squash appears almost pureed. Allow at least 10 minutes before serving to let the flavors develop. You can make this 1 day ahead and reheat in a 350 oven for 15 minutes in a ceramic casserole dish or in the microwave a couple of minutes.
Whole Berry Cranberry Sauce
When I was in kindergarten, as a class project we made homemade cranberry sauce. I always remembered this experience and tried for years to get my mother to do it as well. I finally started making it myself when I was in my twenties. I told my mom about my recipe and she started making her own too.
Whole Berry Cranberry Sauce
Ingredients
1 package (12-16oz) fresh cranberries
1 cup white sugar
1 cup water or orange juice
Directions
Pick thru cranberries and make sure all stems are removed. Then place in a colander and rinse under cold water. Set aside
In medium saucepan over medium heat, dissolve the sugar in either 1 cup of water or 1 cup of orange juice. Once dissolved (about 3 minutes), reduce heat to medium low, and stir in cranberries. Cook until the cranberries start to "pop" - about 10 minutes. Remove from heat, allow to cool 30 minutes, then place in a storage container. Cool completely before covering and refrigerating. You can make this up to 4 days ahead.
Whole Berry Cranberry Sauce
Ingredients
1 package (12-16oz) fresh cranberries
1 cup white sugar
1 cup water or orange juice
Directions
Pick thru cranberries and make sure all stems are removed. Then place in a colander and rinse under cold water. Set aside
In medium saucepan over medium heat, dissolve the sugar in either 1 cup of water or 1 cup of orange juice. Once dissolved (about 3 minutes), reduce heat to medium low, and stir in cranberries. Cook until the cranberries start to "pop" - about 10 minutes. Remove from heat, allow to cool 30 minutes, then place in a storage container. Cool completely before covering and refrigerating. You can make this up to 4 days ahead.
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