Tuesday, October 21, 2014

Spiced Lingonberry Sauce


I am reposting this yummy lingonberry/cranberry sauce recipe because we've had such a banner cranberry year in Petersburg.  This is the best recipe!

A dolup of spiced lingonberries will add a bit of sweet and sour flavor to your holiday meat.  This condiment is a staple at our holiday table.  The recipe is very easy.  I've also included my method for preserving this sauce because I like to make it early in the season and enjoy it on my breakfast oats and all year long. 

You will need:
4 Cups of lingonberries (or cranberries)
1 Cup of water
3 Cups of sugar
2 Tablespoons of vinegar
1 cinnamon stick

4-6 small jelly jars with lids with rings

I pick my berries in the Fall when they are nice and red and ripe.  I put them in the freezer because I can rarely find enough of these little gems to make a full batch of sauce in one picking. 

 So,  Step 1, take the berries out of the freezer and measure 4 cups into a bowl.  (You can also use cranberries you buy at the store)


AND
Wash and dry your jars, lids and rings and place the lids and rings in a large pot and cover them with water.  Place your jars, right side up, on a cookie sheet

                          

Step 2
Place 4 cups of berries into a pot with 1 cup of water.


AND
Preheat your oven to 350F.  Put your pot of lids, rings and water on the stove and turn the burner onto medium/high.  While your berries are cooking the water will come to a full rolling boil.  You don't really want it to start boiling too soon, but if it does, no worries, it's just annoying.



Step 3
Bring your berries to a full rolling boil, turn them down to medium and let them boil for 15 minutes.  
It's fun to hear the berries pop.


Step 4
After your berries have softened and popped for 15 minutes, add 3 cups of sugar, 2 tablespoons of vinegar and 1 cinnamon stick to the pot.




AND 
Put your jars into the preheated oven (350F). Turn burner with the pot full of lids, rings and water up to high.  You want the water in this pot to be at a full rolling boil for 20 minutes.  You also want your jars to be in the oven at 350F for 20 minutes....so set your timer for 20 minutes.  I think 10 minutes is really all you need to sterilize your jars and lids, but I always do it for 20.

   

Step 5
Turn the berries down to medium and stir often. 


Step 6
When the timer rings, pull you jars out of the oven and put them on a cooling rack.  
Turn the burner with the pot full of water and lids off.  I 
leave the sauce on low so it stays warm while I am filling the jars.

                         

Step 7
Fill the jars using whatever method works for you.  I spoon the sauce into a measuring cup and pour it from the cup into the jar.  This seems to cut down some of the messy drips of red juice on my counter and everywhere else.  

          

Step 8
After filling each jar, put a lid on it, put the ring on and tighten it, not too tight, 



and turn the entire jar over.

Step 9

When the last jar has been filled and turned over, I set the timer for 5 minutes.  When the timer goes off, I turn the jars back upright and let the sauce cool.

This sauce is easy to make and it is a great holiday gift for the host or hostess of your holiday party.


Linking To:
Lou Lou Girls Fabulous Party Teach Me Tuesday

Thursday, October 16, 2014

October Table Runner

Two patterns, three Autumn table runners.  Dana Verrengia is the creator of this first pattern.  It was so fun to put together with large patterns and fusible appliqué.  The pumpkin batik border is the perfect fabric to bring this piece together.
 I used Laurie Shifrin's Making Waves pattern to make this second table runner.  This runner went together very quickly and I loved the result.  
 This third table runner is a combination of the top two.  I made the middle of the runner a little smaller and the ends a little longer than the second runner.   I used Dana Verringia's pumpkin pattern on both ends of the runner.  I think there are probably a million things you could do combining these two patterns. 
Linking To: