The DIY Pantry (42 page)
Authors: Kresha Faber
24 ounces fresh or frozen cranberries, unthawed
1
1
⁄
2
cups honey
1 cup dry white wine
1
1
⁄
4
cups water
1
⁄
2
cup pure cranberry juice or cold water
2 tablespoons unflavored gelatin
- Place cranberries, honey, wine, and water in a large saucepan and bring to a boil. Stir; then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the berries have burst, 7–8 minutes.
- Place a colander over a large bowl and line with cheesecloth. Pour the cranberry mixture into the colander and let sit until all the juices have drained, about 15 minutes. Compost the solids.
- Measure the liquid in the bowl—you should have about 2 cups. Either reduce the liquid by simmering or add water if the liquid is inadequate. Chill if liquid is not cold.
- Pour the cold cranberry juice into a small saucepan and sprinkle the gelatin over. Let stand 3–4 minutes to soften. Then, over very low heat, warm the mixture just until the gelatin is dissolved. Pour the gelatin mixture into the cranberry liquid, stir, and then pour into a mold or small bowl. Skim off any bubbles or foam. Cool to room temperature; then cover and refrigerate for at least 12 hours until fully set.
- To serve, unmold cranberry sauce and place on a plate. To store, cover mold or plate with plastic wrap and set in the refrigerator for up to 3 days.
This recipe is about as easy as they come, as it’s fresh, delicious, and easy to customize to your own tastes. It’s perfect on tortilla chips, spooned over roasted chicken, or cooked inside your favorite enchiladas.
HANDS-ON:
10 minutes
INACTIVE:
none
INACTIVE:
10 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes 2 cups
COST PER SERVING:
$ $
CALORIES:
18
FAT:
0 g
PROTEIN:
1 g
SODIUM:
3 mg
FIBER:
1 g
CARBOHYDRATES:
4 g
SUGAR:
2 g
1 pound tomatoes (about 5–6 Roma-size tomatoes), peeled, seeded, and finely chopped
1 small yellow onion, finely chopped
1–2 jalapeño peppers, seeded and finely minced
3 cloves garlic, finely chopped
1
⁄
2
bunch cilantro, finely chopped
Juice of
1
⁄
2
a lime
- Toss all ingredients together in a large bowl. To serve fresh, toss in one generous pinch of sea salt and let sit for at least 1 hour to allow flavors to mingle.
- Store in the refrigerator for up to 3 days.
Pico de gallo is a traditional Mexican salsa that is reminiscent of the Classic Salsa listed. Pico de gallo is traditionally left a bit chunkier, which makes it all the easier for scooping. And with two types of chili peppers, it’s fresh and zingy!
HANDS-ON:
10 minutes
INACTIVE:
20–30 minutes
INACTIVE:
30 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 16; Makes 4 cups
COST PER SERVING:
$ $
CALORIES:
13
FAT:
0 g
PROTEIN:
1 g
SODIUM:
77 mg
FIBER:
1 g
CARBOHYDRATES:
3 g
SUGAR:
2 g
2 pounds tomatoes (10–12 Roma-size tomatoes), seeded and chopped
1 small yellow onion, diced
5–6 stems fresh cilantro, chopped
1 jalapeño pepper, seeded and diced
1 serrano chili, seeded and diced (optional)
2 cloves garlic, minced
Juice of
1
⁄
2
a lime
1 generous pinch of sea salt
Freshly ground black pepper, to taste