Cranberry Liquor

Several weeks ago, I began “brewing” our cranberry liquor.

Cranberry Liquor

Cranberry Liquor

This week, it was time to strain it out.  I saved the pulp and will add it to some cranberry relish I’m going to make this week.

Cranberry Liquor

Cranberry Liquor

It ended up being 1 quart and 1 pint of liquor.

Cranberry Liquor

Cranberry Liquor

Each night, we have a little sip in our tiny little cordial glasses. I’m thinking a wine glass might be a much better sized glass!  :)

Cranberry Liquor
Delicious during the holidays!
Write a review
Print
Ingredients
  1. 2 - 12 oz. packages fresh cranberries, chopped (see note)
  2. 2-1/2 cups good quality vodka
  3. 2-1/2 cups simple syrup, cooled
  4. 1 lemon, peeling only
  5. 1 orange, peeling only
  6. 1/2 cup sugar
  7. 2 cinnamon sticks
  8. 1/4 tsp. ground allspice
Instructions
  1. When chopping the cranberries, a food processor may be used but you do not want them ground. They don't have to be chopped terribly fine but definitely not too small.
  2. Pour the cranberries into a large container with a tight fitting lid.
  3. Add the orange peeling, lemon peeling and sugar. Stir until the sugar is mixed and beginning to dissolve, though it doesn't have to be completely dissolved.
  4. Add the vodka and cooled syrup.
  5. Add the cinnamon sticks and allspice.
  6. Stir well and place lid on container.
  7. Stir several times a day.
  8. Place in a cool, dark area and begin tasting after about 5 days. Depending on the temperature in your storage area, this may be ready within 4 or 5 days or it may take 7 or 8 days.
  9. Once the taste is to your liking, strain the liquid, place in a container with a tight fitting lid and refrigerate.
Adapted from Homemade Cranberry Liquor
Patchwork Times by Judy Laquidara http://www.patchworktimes.com/

Tamales Are Steaming!

The tamale making process has been put off long enough. The meat was cooked and shredded but today was the first day all week that I knew I would be home long enough to get it all done.

Tamales

Tamales

The meat mixture, masa mixture, corn husks and steamer basket . . all ready to go.  This amount of meat and masa will make between 6 and 7 dozen tamales but I can only put about 5 dozen in my steamer basket.

Tamales

Tamales

It’s a slow process but I am so thankful for the smooth counter top. Like so many things in life, I don’t think I would appreciate it nearly so much had I not lived with that awful, uneven tile top for a couple of years. This is the first time I’ve made tamales since getting the new counter top in January. While it isn’t as messy as some things I do in the kitchen, I’m so glad to not have to be digging dried masa mixture out of the tile grout.

Tamales

Tamales

The basket is stuffed and ready to be steamed.

Tamales

Tamales

They’ll steam, covered, for about an hour. I’d like to take a nap but I have more tamales to make . . 

Pork with Sauerkraut

Pork Loin with Sauerkraut

Pork Loin with Sauerkraut

This recipe from All Recipes caught my attention the other day but I made a few changes, and it was delicious. If you like sauerkraut, you may want to try this recipe. I used homemade sauerkraut but, of course, you can use canned. I used half of a pork loin instead of a pork roast. When pork loins are on sale, I buy them, cut them in half, vacuum seal them and freeze them. Half a pork loin gives us at least two meals.

Here’s the recipe in photos. Below will be a printable recipe.

First, I fried 6 strips of bacon, then seasoned the pork and browned it lightly in the bacon grease. Just before the meat was browned, I added cubed potatoes.

Pork Loin

Pork Loin

Once the pork was brown enough, I removed it to the slow cooker and continued browning the potatoes.

Pork with Sauerkraut

Pork with Sauerkraut

Just before the potatoes were browned, I added sliced onions and chopped garlic.

Pork with Sauerkraut

Pork with Sauerkraut

Once the onions were lightly browned, the potatoes, onions and garlic were poured on top of the pork in the crockpot.

Pork with Sauerkraut

Pork with Sauerkraut

The bacon was crumbled on top of the potato mixture.

Pork with Sauerkraut

Pork with Sauerkraut

Next came the layer of sauerkraut, which was sprinkled with caraway seeds.

Pork with Sauerkraut

Pork with Sauerkraut

Pork with Sauerkraut
A flavorful pork/sauerkraut dish from the slow cooker!
Write a review
Print
Ingredients
  1. 1 - 3 pound boneless pork loin
  2. salt and pepper to taste (I use Slap Ya Mama seasoning mix)
  3. 6 slices bacon
  4. 5 - 8 potatoes, peeled and cubed
  5. 1 large sweet onion, thinly sliced
  6. 4 cloves garlic, chopped
  7. 1 - 16 oz. can sauerkraut, with liquid
  8. 2 tsp. caraway seeds
Instructions
  1. Season pork roast and set aside.
  2. Cook bacon til it's almost crispy. Remove and drain on paper towels, reserving the grease.
  3. Start with several tablespoons of the bacon grease and add more (or other oil) if needed, brown the pork on both sides.
  4. Just before the pork is as brown as you would like for it to be, add the cubed potatoes.
  5. Remove the pork once it's brown and place it in the bottom of the slow cooker.
  6. Continue browning potatoes and just before they're as brown as you would like for them to be, add the sliced onion and garlic.
  7. Continue cooking until the onions are clear and tender.
  8. Pour the onions, garlic and potatoes over the pork loin in the slow cooker.
  9. Chop or crumble the bacon and add on top of the potatoes.
  10. Pour sauerkraut, along with the liquid on top and add caraway seeds to the top.
  11. Cover and cook on low for 8 hours.
Notes
  1. The extra time and effort it takes to brown the ingredients makes a whole lot of difference in the flavor!
Adapted from All Recipes
Adapted from All Recipes
Patchwork Times by Judy Laquidara http://www.patchworktimes.com/