Happy New Year and I hope everyone had a great holiday season.
quite hectic with trying to get the christmas decorations down, house back to normal and getting back to work as well after some time off.
One thing I definately did do over Christmas was make my own cranberry
sauce with rhubarb. I do get lazy and use store-bought, but
didn't do it this year. I didn't use any measurements, but I can generally
guesstimate at what I did. Besides, I was in a big hurry!
I emptied an entire bag of frozen cranberries into a pot, and added a cup
and a half of water. I then sprinkled 2 cups of white sugar over top and mixed well. Started it on a low-medium boil. I let that simmer for
20 minutes or so, and added in approximately 3 cups of frozen chopped
rhubarb. I gave it a good stir again, and then added in some cinnamon, all-spice,
and orange juice. The cinnamon and all-spice were what I would describe as
"big pinches" and the orange juice equalled approximately a half cup.
I let this mixture simmer for an hour or so, and remembered to stir every so often. When I felt it was thick enough, I took it off the stove, and poured it
into a mixing bowl to cool. The amount I got from all of this was 2 large plastic
margarine containers full. One immediately went to the freezer, because I knew
we wouldn't use even all of the first one, even though we ate turkey for three days.
I got compliments and it was very good. It worked well for just guessing at it.
Basically, this recipe was simply made geared to taste. In my opinion, you don't
have to worry about ruining it...you won't.
So, since we don't just eat turkey at Christmas time, and cranberry sauce is always a must, give it a try for turkey or chicken...very easy and quite delicious.
Santa did bring me a new bread-machine this year and this one makes jam. I've never used this feature before, so I look forward to trying this out. My mother is the jam-maker in my family, and she has always done
enough for all of us. I wonder if she would might be interested in this
recipe I found?
Rhubarb Beet Jam
8 cups chopped rhubarb
2 1/2 cups white sugar
9 cups peeled and chopped to a 1/2 inch beets
3 cups water
Combine the rhubarb plus 1 cup of sugar. Mix well; set aside 30 minutes.
Combine the rest of the ingredients in a medium pot and set to medium heat.
Stir occasionally; cook 45 minutes until the beets are very soft.
Add in the sugar and rhubarb mixture that was set aside.
Cook an additional 20 minutes.
Process the mixture through a potato ricer, and return to the pot.
Note - A potato ricer is a kitchen tool used to force or process
foods through holes like a garlic press would.
Add more sugar if you think necessary, and let simmer until you are
sure all sugar is dissolved.
Ladle into sterile jars, and be sure to leave 1/4 inch of space at the
top. Top with your lids, and let cool.
Makes 3 8-ounce jars.
This is a recipe provided by Chef Stefano Frigerio, and has been paired
as a condiment with feta cheese and assorted nuts as a snack or appetizer.
The Invincible General?
Ever thought of your rhubarb in these terms? The ancient chinese did, according to ancient chinese medical documents.
“Rhubarb is a courageous and unstoppable general in the battlefield, who can pull down the enemy’s stronghold and completely destroy all the enemies. Furthermore, rhubarb makes a clean sweep of all obstacles wherever it goes."
This saying refers to the violent nature of rhubarb and it's effect on the metabolism of
the body to "purge" itself.
This information came from Q.Tian Chen, who currently lives and works in Guangxi, China. He studies traditional chinese medicines, and has written alot on the subject.
If you would like to read more, give him a visit at
Chinese Medicine Gem
for some very interesting reading.
Until next time,