Cranberry Chutney

 

4 cups (12 oz) fresh cranberries
1 cup raisins, dried cranberries, or similar dried berries
1/2 cup sugar
3/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup water or vegetable stock
1/2 cup minced onion
1/2 cup minced Granny Smith apple
1/2 cup minced celery

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves and water/stock. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.

Cranberry Sauce

 

 

4 cups (12 oz) fresh cranberries 

1 cup orange juice

1/2 cup sugar

Combine all ingredients in a medium pot over high heat. When the mixture reaches a boil, reduce to medium-low heat and let it simmer for up to 10 minutes, stirring occasionally, until the cranberries are popped and the liquid is a thick syrup.

For a smooth sauce, let it cool then run it in a blender for a few seconds until smooth.

Gluten-Free Butter Biscuits

 

4 cups gluten-free flour mix

2 tsp sugar

2 Tbls baking powder

2 tsp salt

1/2 cup butter

3/4 cup sour cream

3/4 cup water

1 large egg (or 2 small eggs) 

extra butter, softened

In a large bowl, whisk together the GF flour, sugar, baking powder, and salt. Cut the butter into the mixture until there are no large chunks of butter.

In a medium bowl, beat together the sour cream, water, and egg. Stir this mixture into the flour mixture.

Sprinkle GF flour onto you work surface, then put out he dough and knead it lightly to bring it together. Roll it into a slab about 1/2" thick. Cut out circles of dough, I used a 3" cookie cutter. Place the biscuits on a baking sheet lined with baking parchment. Brush the tops of the biscuits with softened butter.

Place biscuits in freezer and set the oven to heat to 450 F. Once it has heated, bake the biscuits for 18-20 minutes, until the tops and bottoms are lightly golden brown. 

Serve warm or let cool on a rack.

Almond Oat Scones

 

2 cups flour, or a gluten-free flour mix
1/2 cup sugar
1/2 tsp salt
2 1/2 tsp baking powder
1/2 cup butter, frozen
1/4 cup sour cream
1/4 cup milk
1 egg
1 tsp vanilla extract
2/3 cup rolled oats
1/3 cup sliced almonds
extra milk

Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter and cut it into the flour mix until there is no dry powder.

Whisk milk, sour cream, egg, and vanilla extract together in a small bowl. Pour over the flour mixture, add the oats and almonds, then stir to combine.

Line a baking sheet with baking parchment. Dump the dough onto the sheet and press it together into a ball, then press it into a thick, flat disk. Use a dough cutter to cut it into 8 wedges. Pull them apart from each other. Brush the tops with the extra milk. Put the pan into the fridge or freezer while the oven is heating.

Preheat oven to 400 F. Bake for 18-25 minutes.