- Bag of Cranberries
- One Orange
- Orange juice
- Light brown sugar (1/4 to 1/3 cup)
- White sugar (1/3 to 1/2 cup)
- Cinnamon (either sticks or powder
- Put cranberries into a saucepan (wow look at you go)
- Add to the cranberries the zest of the orange, as well as the juice of the orange
- Add in a splash of extra orange juice
- Now fill it with water until the cranberries float pretty well
- Put the saucepan on medium-high heat
- Once it starts steaming, add the sugars and cinnamon
- Bring to a boil, stirring often
- Once it gets super foamy, lower heat and let simmer, until you can see it get thick and even stick to the sides of the pan
- Let cool, then put it in the fridge
I make this every year, and I’m damn good at it.
You can also use it sort of like a jam, on toast or whatever.
Merry meet to each of you again! In the following few entries, I’ll include some really great recipes for Mabon feasts. I’ve decided to span my recipes out over several days because I have so many I’d like to share that one entry just won’t suffice!
Today’s entry is all about the entreé. I’ve included some classic meat entreés, but I’ve also included vegan, vegetarian, diabetic, low-fat, low sodium, and entreés that take 30 minutes or less to make (for those of us who consistently lose track of time). I’ll also outline the herbs included in the recipes that are specifically Mabon herbs. :) Please be warned that none of these recipes are original— I’ve found them online and in cookbooks over the years. Enjoy! (Hint: Ctrl-F the key words you’re looking for!)
Classic Mabon Entreés
cut for length!
Hello everyone! I hope you all enjoyed my last entry with the entreés. Today I’ll provide you with a bunch of side dishes for Mabon, including vegan, vegetarian, diabetic-friendly, low-fat, low sodium, and more categories. Don’t forget to Ctrl-F to find what you’re looking for. Enjoy!
2 cups sugar
1 cup canola oil
2 cup all purpose flour
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree
3 cups sifted powdered sugar, divided
6 ounces soy cream cheese
1 teaspoon grated orange rind
2 cups mandarin oranges in light syrup, drained
1 cup pomegranate seeds (about 2)
Preheat oven to 350 degrees F. Grease and flour two 9″ cake pans.
Place the sugar, oil and eggs in the large bowl of your mixer and combine.
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, baking powder, and salt. Add the dry ingredients into the wet mixture, and mix well.
Stir in the pumpkin puree and mix well. Pour batter into prepared pans and bake for 35-40 minutes until golden and cake tester comes out clean from center. Cool on rack.
Make icing: Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.
Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator. Makes 16 servings.
- 2/3 cup fresh orange juice
- 1 tablespoon chopped fresh mint
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
- Cooking spray
- Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
- Prepare grill.
- Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
- 2 cups of honey dew melon, balled or cubed
- 2 teaspoons of agave nectar
- 1/2 teaspoon mandarin orange zest (or any citrus fruit if you like)
- 4 mint leaves, minced
- Mulch your minced mint leaves, mandarin orange zest and agave nectar together (I just used the back of a metal spoon to achieve this, and only a few mulches will do the trick)
- Drizzle over melon balls and toss together
- Serve chilled