Post by Alison Hein
I’m standing on the checkout line at Trader Joe’s, wheeling my shopping cart to the register, chatting inanely with the cashier as she scans my selections…
Me: “Nice day, no?”
Marge (the cashier): “That’s for sure, especially considering the terrible weather we just had.”
Me: “Yes. I see you had to replace the floor.”
Marge: “And all the registers, too!”
Marge: “Say, what are you going to do with these cranberries?”
Me: “Uh, make cranberry sauce?” (Didn’t want to tell Marge I wasn’t exactly sure.)
Marge: “Here’s what you should do – chop up an orange, juice and all, and add it to the cranberries. Then stir in ¾ cup of sugar, and just let it sit in the fridge overnight! People love it and are so impressed I don’t have the heart to tell them how easy it is!”
Me: “Thanks! I’m gonna try that!”
Well, I don’t have the heart to tell Marge that I couldn’t stop myself from cooking the sauce, but I will go back and thank her for the inspiration for a festive holiday breakfast in bed recipe!
1 12-ounce package fresh cranberries
1 orange, chopped into small cubes
½ cup orange juice or water
½ cup honey or sugar
¼ cup slivered almonds (optional)
½ teaspoon cinnamon
½ teaspoon cloves
Place cranberries, orange, orange juice, honey, almonds, cinnamon and cloves in a small, heavy pot. Bring to a boil, stir, and reduce heat to a simmer. Cook at a bubbling simmer for about 10 minutes until the berries pop and the sauce begins to thicken.
Makes approximately 2 cups sauce.
1 cup flour
¼ teaspoon salt
1 cup milk
2 – 3 tablespoons vegetable oil
Powdered sugar for garnish
In large bowl, mix together flour and salt. Whisk in milk and egg until batter is thick and smooth. Let batter rest a few minutes before cooking.
Heat about 1 teaspoon oil in a heavy 6-inch pan over medium heat. When hot, but not smoking, add ¼ cupful of batter to pan, swirling to cover bottom. Cook pancake 1 to 2 minutes until cooked through and lightly browned, flipping once. Keep warm while cooking remaining pancakes, monitoring heat and adding oil as necessary.
To assemble, place crêpes on serving plates. Spread each crêpe with 1 to 2 tablespoons of cranberry-orange sauce. Roll up, top with an additional tablespoon or so of cranberry-orange sauce, sprinkle with powdered sugar and serve immediately.
Makes 6 to 7 pancakes.