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fruit – Page 2 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: fruit

Homemade Cranberry Sauce – 4 Variations
Homemade Cranberry Sauce – starting from upper left going clockwise, whole, jelled, orange, and apple

So, as some of you may remember from last year’s Turkey, Turkey Stock, and Turkey Rice Soup with Kale – Denise’s Annual Insanity, or if you know me in real life, I tend to be a lunatic about Thanksgiving. I make food in quantities and amounts that bear no rational relation to the number of people coming, and I go overboard about everything. One of those things is cranberry sauce. When I was growing up, my grandmother owned (still owns, actually) a farm which had a small lake and there were some cranberries growing in one end of it. She always made several kinds of cranberry sauce at Thanksgiving. Now the cranberry bog has been taken over by brush, but I still make multiple cranberry sauces every year. Also, it’s one of those things that looks really hard, but is a piece o’cake (if you’re not a crazed lunatic who is making 40 million other side dishes as well). I usually do the cranberry sauce a couple of days ahead, because you can, and because it needs to cool. If you want some cranberries on hand year round, buy a few bags and throw them in the freezer as is, and just use them frozen, i.e. don’t thaw them out first.

Whole Berry Cranberry Sauce

Whole Berry Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
Wash the cranberries and pick out the soft, crushed and/or bad ones. Put the water and sugar in an nonreactive sauce pan and bring it to a boil over high heat.

Cranberries in Sugar and Water

Once the water and sugar is boiling, add the cranberries and let it come back to a boil. Reduce to the heat to medium and boil gently for 10 minutes. Pour into a heat safe bowl and let cool in the fridge.

Jelled Cranberry Sauce

Jelled Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
Do everything for the Whole Berry Cranberry Sauce above, except when you’ve finished boiling it gently for the 10 minutes, place a wire mesh strainer over a bowl, pour the sauce into the strainer, and use a spatula to press the sauce through it into the bowl, leaving the seeds and skin behind in the strainer.

Using Strainer to remove seeds and skin

Make sure you get as much of the sauce as you can through the strainer until there’s nothing left but seeds and skin. Frankly, I almost never make this because I don’t care, and not eating the skins and seeds seems like a colossal waste, but to each their own.

Apple Cranberry Sauce

Apple Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
- 1 peeled, cored and chopped apple
Follow the directions for the Whole Berry Cranberry Sauce above, but just adding the apple at the same time as the cranberries.

Orange Cranberry Sauce

Orange Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
- 1 orange, zested, and then peeled and sectioned
Wash and scrub your orange. Zest your orange, either with a micro-planer or use a vegetable peeler to take off very, very thin strips. Make sure there is NO white pith at all, as it will cause the sauce to be bitter. Peel your orange and then remove the outer skin from each of the sections.

Zest and Sectioned Orange Pieces

Follow the directions for the Whole Berry Cranberry Sauce above, but just adding the orange at the same time as the cranberries.

Enjoy!
November 11, 2013
Margarita Tropical Fruit Salad
Margarita Tropical Fruit Salad

So, last weekend it snowed in New Hampshire, and this weekend it’s been 95°F all weekend. Hilarious. I don’t handle the heat well, if at all, nor do I handle the crazy freaking changes well. The humidity and corresponding air quality in New Hampshire has been known to send me right into an asthma attack. We’ve got the air conditioners cranked, but I don’t want to heat the apartment up any more than necessary, so we’ve been eating salads and fruit. And since it’s the time of year that you might be heading to potluck type gatherings, here’s a spruced up fruit salad you can take with you. Also, this can be made much much easier by doing what I did and buying a fruit tray and some berries and using it, so you don’t have to peel melons and pineapple. You can do it the night before and let the dressing soak in, but it’s yummy either way.

Margarita Tropical Fruit Salad
- 1/2 cup of freshly squeezed lime juice (about 4-5 limes)
- 1/2 cup of agave syrup
- 1/2 cup of tequila
- 2 1/2 teaspoons of arrowroot
- 2 Tablespoons of water
- About 6-8 cups of fruit cut in bite size pieces, filling a large salad bowl. The mixture is up to you, but I used cantaloupe, watermelon, strawberries, pineapple, kiwi, strawberries, blueberries, and blackberries.
First, wash your limes carefully under hot water to get rid of the wax they put on them. To get the most juice out of them, I’ve found two tips that really help. Put your limes in a microwave safe container and nuke them on high for one minute.

Limes in microwave safe bowl

Then put them on a cutting board, and using the palm of your hand roll the limes back and forth, putting enough pressure on them so that you can feel the lime squeeze against the board, but not enough so you break the lime against the cutting board. Now juice your limes.

Denise awkwardly rolling limes with her left while she takes pictures with her right

Make sure you don’t have any seeds in with the lime juice and pour it into a sauce pan. Add the agave syrup and the tequila to the sauce pan, mix until thoroughly combined, and then bring it to a boil for about two minutes. Turn the heat to low, and in a small container (I used a glass measuring cup) mix the arrowroot and water together. Pour the water and arrowroot mixture into the sauce pan, stirring quickly so that it doesn’t clump. Turn to medium low heat and let it simmer for 15 minutes or so, and then remove from the heat.

Agave Lime Tequila dressing in sauce pan

When the agave lime tequila dressing has cooled (you can cheat by sticking it the freezer for a few minutes if you need to), pour it over the cut fruit and toss to combine. Enjoy!!

Margarita Tropical Fruit Salad
June 3, 2013
Apple Cranberry Crisp
Apple Cranberry Crisp

I think you’re an apple crisp person or an apple pie person. Or at least I am, and I fall squarely into the apple crisp camp. I can pass up apple pie anytime because unless the crust is perfect and amazing, which it rarely is, I don’t want it. It just seems like a waste of space in my stomach when I could be using that space for the good stuff. And a fruit crisp is all good stuff. And it’s a lot easier to make a crisp than a pie. So since it’s that time of year when you can get both cranberries, and lovely apples, I decided this would be a great time to post this recipe. This is also a lovely alternative to pie at Thanksgiving if you’re in a time squeeze or you just haven’t managed to perfect your pie crust technique yet, gluten free or otherwise.

Cortland Apples

As a side note, I have a problem with believing that 4 cups of cored, peeled and sliced apples can possibly equal 3-4 real apples. For some reason when I’m at the grocery store, I am compelled to buy twice as many apples as I need. So although there are 5 apples in this picture, it’s because I already cut up the 3 apples (three, count them, three) I needed to make this recipe, because I bought eight. (Eight!! What was I thinking?) So when I say 3-4 apples below, I really mean it. Good thing we like to just eat apples.

Apple Cranberry Crisp
- 12 oz bag of fresh cranberries (or frozen, I often pop a bag or two in the freezer at this time of year to have on hand later when you can’t get them)
- 4 cups of cored, peeled, and sliced apples (3-4 apples depending on size, I used Cortlands, but any baking apple will do. )
- 1 cup sugar
- 1 Tablespoon of lemon juice
- ¼ teaspoon of salt
- 1 cup brown sugar, packed
- 1 cup quick cooking oats
- ½ cup of oat flour (you may need additional flour depending on humidity and whether your crumble stays together, add it 1 Tablespoon at a time until it holds together)
- 6 Tablespoons of Earth Balance soy free margarine
- 1 teaspoon of Earth Balance soy free margarine
Quartered, Cored and Peeled Apples

Cored, Peeled and Sliced Apples

When peeling apples, I prefer to use a vegetable peeler rather than a knife because it cuts a thinner peel off and I lose less apple to the garbage can. I like to do varying size pieces so that some get more mushy and some are larger so you get a varying mouth feel.

Rinse the cranberries and pick out any mushy, squashed, or icky-looking berries, as well as any leaves and stems left in the package.

Preheat your oven to 325 degrees.

Cranberries, Apples, Sugar, Salt and Lemon in Bowl

Cranberry and Apple Mixture after mixing

Once all your apples are peeled and your cranberries are clean, combine the cranberries, apples, sugar, lemon juice and salt in a bowl. Mix the contents of the bowl well.

Cranberry Apple Mixture in Baking Dish

Grease the bottom and sides of an 8” x 8” baking dish with 1 teaspoon of Earth Balance soy free margarine. After greasing is complete, place place the cranberry apple mixture into the baking dish.

Brown Sugar, Oats, Oat Flour and Earth Balance

Cutting in Earth Balance

In another bowl, combine the brown sugar, oats, and oat flour. Mix well, and then cut in the Earth Balance soy free margarine. I used a pastry blender, but you could use a fork if you don’t have one.

Apple Cranberry Crisp after baking

Cover the cranberry apple mixture in the baking pan with the brown sugar mixture. Bake at 325 degrees for 60 minutes (70-75 minutes if your cranberries are frozen) or until topping is crispy and fruit tender.

Serve with your favorite vanilla dairy free ice cream or dairy free whipped topping. Enjoy!
November 12, 2012