Who does not love the tart, sweet taste of Cranberry Sauce with Turkey or Pork? We foraged so many apples this year that we thought they should be incorporated in our annual Cranberry Sauce making. This year was an amazing year for apples. Since we live in the country, we have old trees right here in the yard but the road sides were abundant with “Free Food” too.
We love not knowing what we’re going to get when we forage. Some apples were sweet and crisp, some were so very tart, others were a bit mealy. No matter, by mixing up the apples we created so many wonderful treats. Our Cran-Apple Sauce is just one of them.
Look at that color!
We used the sweeter apples that we foraged for this recipe. If you can get Honey Crisp, or Royal Gala they will compliment the Cranberries wonderfully. We do not make a super sweet Cran-Apple Sauce. We like it to be tart.
TwoFoodNuts Cran-Apple Sauce:
3 cups cranberries (they can be fresh or frozen)
3 cups apples, peeled, cored and cut into cubes the size of the Cranberries
1 and 1/2 cups of sugar
3/4 cup water
juice of half a lemon
Place everything into a large saucepan. Heat to a boil and then turn the heat to medium. Cook the mixture until the berries burst and the sauce thickens. Pour into sterile jars and hand tighten the lids.
Your work here is done!
Cook’s Tip: It’s vital to sterilize canning jars before filling. Wash jars and lids well in hot soapy water or clean in dishwasher. Next, fill each jar with 1/2 inch of water and place in Microwave for 5 minutes on full power right before filling. Lids should be placed into a bowl and pour boiling water over them for 5 minutes before sealing the jars. Keep in fridge to be food safe and use within 3 months. Not a problem at our house.
Discover new ways to use our Cran-Apple Sauce by serving with your next bacon and cheese sandwich or better yet, spread it on the filling of a Paninni with Ham and Swiss cheese. Your next grilled Pork chop will love being accompanied by this sauce too! Even your crackers and cheese will never be the same with the addition of a little Cran-Apple Sauce!
Apple Crisp is a go to recipe when we have an abundance of apples. This year we foraged so many apples that we promised we’d share all our best recipes with you. We like to make a batch of these crisps and freeze them so we can grab one and bake it off at a moment’s notice.
Today’s recipe makes 4 mini crisps or it will make one family size. Lets get started.
TwoFoodNuts Apple Crisp:
3 lbs of apples, peeled, cored and sliced into thick slices
1/2 cup flour
3/4 cup packed brown sugar
1/1 tsp cinnamon
2 Tbsp cold butter cut into little cubes
Peel, core and slice the apples, place in a large bowl and add all but the butter. Divide into 4 mini foil loaf pans or place in one deep casserole for a single dessert. Dot each crisp with the little butter cubes.
For the topping:
1 cup of quick cooking Oatmeal. (not instant)
1/2 cup flour
1/3 cup cold butter cut into 1/2 inch pieces
1/2 tsp cinnamon
3/4 cup brown sugar
Place everything in a bowl and rub the butter into the flour and sugar to form crumbs. ( you can use a food processor to do this)
Sprinkle the crumb topping onto the fruit filling and cover with cling film and foil if freezing or pop into the oven at 350F until the filling bubbles up through the crumbs. This can take from 40 minutes to an hour depending on the size of the crisp.
Top with freshly whipped cream or quality ice cream and serve.
Cooks Tip: Sometimes when we want to change it up a bit, we use a can of cherry pie filling on top of the apple filling. It bakes into the apples and gives you a most amazing Apple/Cherry crisp. It’s a great way to use a stock recipe but add variety! Try it
The other day Harry thought we should get out and pick some wild Raspberries. This year the bounty was affected by late frost, so you have to get out and pick now. I thought it sounded like a pretty good idea. It was a nice warm day we had all our chores done and having a bowl of fresh, wild raspberries for desert couldn’t have sounded better.
Now you have to know something about picking wild berries. They grow everywhere. But Harry feels that if you go to a “Special Place” to pick them, you will get better berries. So load the berry buckets into the gas powered 6 cylinder, grab the bug spray and a bottle of nice cold water and off we go.
Note: Elfie is smiling. Photo was taken at the beginning of the adventure!
We drove for about 10 minutes to get to the “Special Place” so that would be about $3 in gas to get there. One of us still wants to get back home, so consider $6 for gas. We got out of the car and found that apparently someone else also thought this was a “Special Place”. That or the bears have been tramping down the weeds at the roadside to get to the berries.
Now, I said it was a nice warm day which means that the Deer flies felt they could also get a free meal. They especially love to bite me and I had to spray myself with deadly chemicals just to be able to stay on task. (can of “Deep Woods Off” $7.95)
After about half an hour of tramping through thickets, being eaten alive by flies, sweating like a marathoner at the finish line and reducing my life expectancy with the chemical spray, we picked about 2 cups of the berries. Not a bad haul! And so far we only spent $15.95 (including $2 for water )on the free food! Is it becoming hard to believe that we both had careers in which we helped people use their money to their best advantage?
In the end we came home with our bounty and that night after dinner we poured some heavenly cream over the little red gems. I had to admit that it was all worth it. When are we going foraging again Harry? Its almost Blueberry season isn’t it?
Have you had a foraging adventure? Please share it with us in the comments.