This is a simple cranberry sauce, easy to make and delicious. I have been serving this sauce with our Thanksgiving feast for years.
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Archive for the ‘Sauces & Seasonings’ Category
1 cup bottled roasted red bell peppers
1/2 cup tomato juice…
This is a delicious tomato sauce that is wonderful on pasta, baked potatoes or over rice. It tastes even better the day after it is made and may also be frozen.
1 can diced tomatoes (no salt added)
1/4 purple onion, finely minced…
1 cup tomato sauce
1 1/2 cups water…
1 White Onion, finely chopped
1 Red Onion, finely chopped…
1 can great northern beans (drained and rinsed)
6 TBS nutritional yeast (not brewer’s yeast)…
half a 10.5 oz package soft silken tofu
1 very ripe banana…
4 quarts peeled, cored, chopped ripe tomatoes (about 24 large)
2 cups chopped celery…
It is fabulous with steamed kale!
In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures.
Here is a good looking gravy recipe from Vegetarian Times
Give plain cranberry sauce a rest this year. Instead, try out our jazzed-up version, chock-full of apricots, with a hint of orange.
Process all ingredients in a food processor until desired consistancy is reached. That is, if you like pure, smooth cranberry sauce, or like chunky cranberry sauce. Enjoi!
The Center for Science in the Public Interest calls home-made spaghetti sauce “better than bottled.” I call it “easier than you think.” Contrary to what I’ve found in a lot of overpriced cookbooks, pasta sauce works just fine if you let it cook for just as long as it takes your pasta to boil.