Way Tasty Super Easy Cranberry Sauce Recipes

cranberry sauce recipes by Chad CurrinWay Tasty – Super Easy Cranberry Sauce Recipes!
Forget that canned cranberry sauce this Holiday Season! Serve cranberry sauce with some zip!

Basic Recipe:
1 cup sugar
1 cup whisky, rum or other liquor
12 oz. cranberries (a typical bag size at the market)
1. Stir together the liquor and the sugar and bring to a boil.
2. Add Cranberries and return to a boil
3. Turn Heat Down and let boil for 10 minutes
4. Turn Heat off and allow to cool 1 hour
5. Pour into Ball Jar or other container. Allow to cool to room temp
6. Refrigerate at least 2 days before serving.

My favorite liquor to use is Whisky by far. Adds Great Flavor. Malibu Rum is excellent with pineapple & mango variations.

Even More Fun Ideas…
1. Grate 2 Tablespoons of orange rind. Heat the orange rind in a small, stick proof pan with NO OIL for 1-2 minutes until really soft. Add with the cranberries. Follow normal directions. Excellent with Whisky as the liquor.
2. Add 1 20oz can of pineapple or 1 ½ cups fresh pineapple along with the cranberries.
3. Add 1 15. Oz can of diced mangos or 1 generous cup diced fresh mango.
4. Add 2 teaspoons ginger. Great with whisky.

Some of my favorite combos:
Whisky Orange Cranberry Sauce
Whisky Pineapple Ginger Cranberry Sauce
Malibu Rum, Mango, Cayenne Pepper Cranberry Sauce
Like your food hot??
Try Adding 1 Tablespoon of Cayenne Powder
Really Daring??? Try adding ¼ cup cayenne powder – (This cranberry sauce alone will be very hot when eaten alone but with turkey, stuffing, gravy, potatoes…it is strong enough to impact!

I like to experiment with different varieties of cranberry sauce. You add a little to a big bit of turkey, stuffing and potatoes so you need your cranberry sauce to pack some flavor or it will get lost among all the other flavors. Cranberry Sauce should be bold! So be daring and try any of these yummy liquor filled cranberry sauces.

I love to use either Whisky or Malibu Rum in my cranberry sauces but just about any liquor will do. It is so simple to make. Cranberry Sauce takes about 20 minutes to make and should cool to room temperature and then be refrigerated for 24 hours before serving for the best consistency.

Try some recipes and then try your own. Please leave comments about your successes, failures and favorites.

Arancini – Cheese Stuffed Galic Parmesan Rissotto Balls

Mozzarella en Carrozza with dipping saucesArancini – Cheese Stuffed Galic Parmesan Rissotto Balls


First you need to make and cool some risotto –

in a pan warm 3.5 to 4 cups chicken or vegetable broth

in a separate pan – Heat  1/4 cup olive oil and add

several minced garlic cloves

1/2 cup diced yellow onion, stir until onions are soft and translucent

add 2 cups Arborio Rice and stir until roasted – about 4 minutes

then add 1/2 cup white wine (careful the wine will steam when you add it)

once the wine is nearly fully incorporated, add 1/2 cup broth at a time and stir until about incorporated… repeat until rice is soft and all the broth has been incorporated.

turn off heat and add

1t salt

6 T butter

1T of each granulated Garlic and Onion powder

1/2 cup to 3/4 parmesan, pecorino and/or Romano cheese.

Let Cool Completely…

Photo Feb 23, 3 41 07 PMCut cheese into slices or make into balls by rolling (doesn’t work great but it helps…)

Place about 1/4 cup Rissotto in your hand and flatten

Place a nice piece of cheese in your hand over the rice

Close fist and continue to roll into a ball so you have a nice risotto ball with cheese nestled in the middle.


Photo Feb 23, 3 41 23 PM










Place Arancini balls on a plate to set for 5 to 10 minutes

Photo Feb 23, 3 56 20 PM







Heat a few inches of  Vegetable oil in a shallow pan

Roll Arancini balls in a mixture of eggs and milk, butter milk or cream, then lightly dust with bread crumbs

Fry in pan for just a few minutes until golden brown (usually about 4 minutes)

Photo Feb 23, 4 18 22 PM

Mozzarella en Carrozza with dipping sauces

Serve with Tomato Sauce, Pesto, Sun-Dried Tomato Pesto, or Spicy Red Pepper Jam or any other dipping sauce.

Super Soft and Lovely Corn Bread Muffins

I have worked to come up with a really nice corn bread recipe.  I love corn bread muffins but I don’t like when they get too chalky or dry. These are really moist and really yummy.










Sift together dry ingredients:

1 Cup Bob’s Red Mill Coarse Ground Corn Meal

1/2 Cup Masa Harina Flour – finely ground

1 cup flour

1/2 t salt

1T Baking Powder

1/4 t Cayenne Pepper (optional. doesn’t add real heat but enhances other flavors)

1/4 cup sugar or honey

Mix Liquids:

1 cup milk

1 T Lemon Juice

(whisk together to make butter milk and thicken)

1/2 cup softened butter (really soft so it mixes with liquids)

1 cup yogurt (or sour cream because I am trying to gain weight)

(whisk together again)

Lastly whisk in 1 T vinegar (I like my coconut vinegar but any will do) and

2 eggs


Fill muffin cups 3/4 full (they will rise but not much….these are yummy and dense but not dry at all)

Bake in preheated 425 degree over for about 20 minutes





Home Made Butter

Just like I keep several grades of olive oil for different uses, I use store bought butter for most cooking a baking – Price Chopper Butter from Price Chopper and Amish Butter from Predel’s.

I like to make Home Made Butter for times when I want to serve fresh bread and butter.

  • 1 pt Fresh Cream
  • 1 pinch salt

Mix with blender or Kitchen-aid Blender for about 5-7 minutes until it forms light, fluffy butter.


Fresh, Homemade butter takes less than 10 minutes and is the most amazing butter you will ever taste.  It’s greatness get’s lost when cooking or baking with it.

Home Made Croutons

I love croutons but the store bought one’s are nothing like home made.  For soups and salads, there is nothing like Emeril’s croutons with my twist.

croutons21. Get a french loaf of bread and cut into slices one to one and a half inches thick.  Then Quarter there slices.

2. Place in a large bowl and sprinkle with yummy olive oil.croutons1

3. Place a smaller bowl over the top of the main bowl and shake a few times until all the croutons are basically coated with olive oil.  It won’t be even and it doesn’t need to be.


4. Sprinkle on 1 tablespoon of your favorite spice mixture…. see Emeril’s Spice Mixture below.croutons1

5. Place on Cookie Sheet and bake at 400 degrees and bak for six minutes.  Mix/Stir Once or twice. Bake again 4 minutes.


6 Allow to cool – These will store well but without the preservatives of store bought brands, not as long as store bought croutons.


Emeril’s Essence Creole Seasoning Mixture:

  • 2 1/2 teaspoons paprika
  • 2 tablespoons sea salt, finely ground
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne powder
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 2 tablespoon garlic powder.

Combine mixture.  You will only need a a tablespoon of this for each batch of croutons.