Tag Archives: Cranberry

Oatmeal Chocolate Cranberry Cookies!

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Oatmeal cookies have always been a favourite of mine. But what’s better than oatmeal cookies? Oatmeal, chocolate chip, craisin cookies!

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I thought I’d post this recipe because these cookies have become a staple in our home. I’ve been making them non-stop for a few years now. There’s always a jar full of oatmeal cookies. I often get a friendly reminder that we’re down to the last two or three cookies. That means: make more, cookie maker!

Oats are also good for you! Click here to check out some of the health benefits of eating oats. 🙂

I think this started out as just an oatmeal chocolate chip cookie recipe. It was one of those recipes you scribble down on a piece of paper and stuff into a cookbook for safe-keeping. It’s a classic, and I’ve used it time and time again. I started playing around with the chocolate chips, replacing them with other ingredients. My usual mix is chocolate chips, raisins and craisins, but it all works. Make these your own! You can try to incorporate other dried fruits or different chips. Semi-sweet chocolate chips work best though, I think.

Oatmeal cookies are nice and easy to make too! This recipe is great for all my first-time bakers. There’s absolutely nothing to fear! The worst thing you could do is burn them, so just keep an eye out and you’ll be fine! Continue reading →

Cranberry Sauce Recipe

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It’s so easy to make your own delicious cranberry sauce! No preservatives like the store-bought kind, and it doesn’t plop out of the can…still in the shape of a can.

I made mine to go along with a roasted turkey. It turned out to be wonderful! You could even use it as a jam or jelly.

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Cranberry Sauce

Ingredients:

  • 1 1/2 cups of fresh or frozen cranberries
  • 1/2 cup orange juice (unsweetened)
  • 2/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon kosher salt

Bring all the ingredients together in a small saucepan. Bring it to a simmer. Most recipes I’ve looked at say to simmer for 20 minutes. I found the cranberries still looked quite solid. I had lots of time while my turkey was cooking, so I left the cranberries lightly simmering on low for about an hour, and sort of smashed the berries up with a wooden spoon.

It was exactly the texture I wanted. A perfect jelly. Totally worth whipping this up quickly, and the cinnamon adds a lovely touch of spice.