Doesn't that sound like a band name from some weirdo 70's funk band?
Well, it's not. But I did spend part of my Sunday afternoon rocking out in an apron (because I'm incredibly messy) making Cranberry Jam and Quick Pickles! Now before you go getting all impressed, this is not real canning/pickling with all that hard work and sanitizing of Mason jar and hot water baths. These are two cute little recipes that will impress your guests, or serve as great gift ideas during the holidays (how Martha Stewart of me).
Let's begin with the Cran Jam. I found this recipe in a November 2004 Bon Apetit and it sounded just right for the upcoming holidays.
Cranberry Jam November 2004 Bon Apetit
This jam ends up a sweet addition to biscuits, toast or even with some cheddar cheese and crackers.
Ingredients:
1 (12 oz) bag fresh or frozen (unthawed) cranberries
1/2 c fresh orange juice
1 c granulated sugar
1 c water
Alternative Ellen Ingredients:
Juice of 1 lemon
3-4 dashes Angostura Bitters
Now throw all these guys into a little saucepan and bring to a boil over moderate heat, stirring occasionally. I squeezed a whole lemon into the pot because I thought it was way too sweet. I also added a few dashes of Angostura Bitters, which gave it a nice, faintly herby flavor (not for everyone).
Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
Quick Pickles Recipe from Rachel Ray
These pickles really are so ridiculously quick and delicious to make. My new favorite (espcially I added some extra heat!) Note: I had to double the spice portion of the recipe to actually cover the cucumbers.
Ingredients:
1/2 c white vinegar
2 tsp sugar
1 tsp mustard seed
1 tsp salt
1 clove cracked garlic (I put 4 other cloves through a garlic press for more flavor)
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle
Alternative Ellen Ingredients:
Crushed red pepper to taste
Combine vinegar, sugar, mustard seed, salt, garlic and crushed red pepper (if you like it hot) in a small saucepan. Heat and stir until sugar and salt are completely dissolved and the liquid is slightly steaming. In the meantime, toss the cukes with bay leaves and dill. Pour hot liquid over the cucumbers and stir. Allow to chill, and serve up these tangy treats!
The end result. Ta da! Now, although I have poured these items into jars, this does not mean they non-perishable, or truly canned. They will both be good until Turkey Day, when I will transport them to Brooklyn for a feast with my sister, brother-in-law and other friends.
See how easy and fun jams and pickles can be?
