Best Ever Cranberry Sauce

Suggested Piece: 9” Small Skillet

Ingredients

12 oz. fresh cranberries, rinsed

1 orange, juiced and zested (#1 cone)

3/4 c. monk fruit

Pinch of salt

1 cinnamon stick

1/4 c. water

Directions

Place cranberries in small skillet. Using the #1 cone zest as much or as little of the orange rind as you like into the skillet. Quarter the orange and, holding on to the peel. juice it on the #1 cone into the skillet as well. Add remaining ingredients and stir to combine. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approximately 10 minutes, or until all or most of the cranberries have popped. Let cool for a least 30 minutes. Cover and refrigerate until ready to use. Remove cinnamon stick before serving. (Can be made 3 days in advance.)  

Cranberry-Apple Chutney

Suggested Piece: Small Skillet

Ingredients
1 medium onion (#2 cone)
2 large tart apples (#2 cone)
12 oz. fresh or frozen cranberries
1/2 c. golden raisins
3/4 c. sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. allspice
1/8 tsp. ground cloves
1/4 c. apple cider vinegar
1/2 c. walnuts (#2 cone)

Directions

In small skillet layer onion, apples, cranberries, golden raisins, sugars, seasonings, and vinegar. Cover and cook over medium heat until Vapo-Valve clicks, the reduce heat to low for 10-15 minutes. Remove lid and mash with potato masher until desired texture forms. Stir in walnuts just before serving. 

Roasted Autumn Vegetables

Suggested Piece: 12" Chef Gourmet Skillet

Ingredients
3 c. Brussels sprouts ends trimmed, halved
3 tbsp. EVOO (extra virgin olive oil)
Salt to taste
1 1/2 lb. butternut squash, peeled, seeded, and cubed into 1-inch pieces
1/3 c. maple syrup
1/2 tsp. ground cinnamon
2 c. pecan halves
1 c. dried cranberries

Directions
Preheat skillet over medium heat. Add EVOO and Brussel sprouts to skillet (flat side down to brown). Salt to taste. Add butternut squash, maple syrup, and cinnamon to skillet. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low until squash is cooked through. Toss with pecan halves and dried cranberries.

Cranberry Orange Cake

Suggested Piece: Small Skillet


Ingredients
1/2 box pound cake mix
1/4 c. sour cream
2 large eggs
Zest of 1/2 orange (#1 cone)
Juice of 1/2 an orange (#1 cone)
1/2 c. fresh cranberries
1 tbsp. sugar
For the Icing:
1/2 c. powdered sugar
Juice of 1/2 an orange (#1 cone)

Directions
Spray a skillet with cooking spray. Sprinkle the 1 tablespoons of sugar on the bottom of the pan. Add cranberries on the bottom of the skillet. Set aside.
In separate bowl combine cake mix with sour cream, eggs, orange zest and juice. Pour mix over cranberries in skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Meanwhile, whisk your glaze ingredients and drizzle on top.

Tip: This makes a delicious cake with a tart cranberry cake. If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.

Fresh Cranberry Sauce

Suggested Piece: Small Skillet or 1 1/2 Qt. Sauce Pan

Ingredients
1 lb. fresh cranberries
1/3 c. fresh mint
1/2 c. maple syrup
Juice from a lemon
Zest from a lemon

Directions
Put all ingredients into a cold sauce pan. Cover and place on medium heat. When Vapo-Valve clicks reduce heat to low and cook for approximately 10 minutes. Serve as is or blend for a smoother texture.

Pumpkin Spice Cake

Suggested Piece: 9" Skillet

Ingredients
1/2 box spice cake mix
1/2 can pumpkin pie filling
1/2 can cranberry sauce
2 eggs

Directions
Mist inside of 9" skillet with olive oil; add cranberry sauce in bottom. In a bowl combine spice cake mix, pumpkin pie filling, and eggs. Pour cake batter over the top of cranberry sauce. Follow these instructions for stove top baking.