Skip to main content

Cranberry-Maple Syrup and Merry Christmas!





Your pancakes will really be perfect on Christmas morning when drizzled with this mouthwatering cranberry-maple syrup! 

This syrup is a cross between a colorful jam and viscous syrup.  Crushed cranberries provide an interesting texture with a tart flavor, mingling with the sweet sticky maple syrup.  Four ingredients are all it takes.  Cook the cranberries in the maple syrup, until they pop, then crush the cranberries with a potato masher.   The aroma as it cooks is mouthwatering. 

I saw this recipe somewhere on the internet a while back, but don’t remember where.  It’s a great recipe ~ so try topping your waffles or pancakes with this fruity syrup!



Cranberry-Maple Syrup

Ingredients:

1 cup pure maple syrup
1 cup fresh cranberries
½ teaspoon orange zest
1 tablespoon butter

Method:

In a saucepan over medium-high heat, bring syrup, cranberries and orange zest to a boil.
Reduce heat, and simmer, until the cranberries have popped, about 3 minutes.
Remove from heat and crush cranberries with a potato masher or spoon.
Add butter and stir until dissolved.
Serve warm
Keeps well refrigerated in a covered container.


By the way, it makes a great little homemade gift for your family and friends!




Here’s wishing all of you and your loved ones a blessed Merry Christmas!





A little smile
A word of cheer
A bit of love from someone near,
A little gift from one held dear,
Best wishes for the coming year…
These make a Merry Christmas!

John Greenleaf Whittier


Hugs to you all,
Pam

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. 

Comments

  1. delicious looking syrup
    happy holidays

    ReplyDelete
  2. This is a great recipe! Wishing you a blessed Christmas and Happy New Year!

    ReplyDelete
  3. Merry Christmas have a wonderful holiday !~!!

    ReplyDelete
  4. Merry Christmas Pam! Looking forward to 2012 with you.

    ReplyDelete
  5. Stumbled upon your blog in search of a last minute topping. Looks like this will be just perfect! Thanks for sharing, Pam.

    Merry Christmas!!! Louise.

    ReplyDelete
  6. My mouth is watering! You are such a fabulous cook! Thank you for always sharing all of these recipes and thank you for sharing yourself with us.
    xo, Cheryl

    ReplyDelete
  7. Pam I wanna whish you a very happy and nice Christmas:)

    ReplyDelete
  8. Pam this looks delicious! My daughter would LOVE this! I have been so busy with my elf on the shelf that I have hardly had any time to post! Hope you have a very Merry Christmas!!
    Tonya @ www.alagraham.com

    ReplyDelete
  9. This syrup will be good on waffles too. Wishing you and your family a Blessed Christmas and a Happy New Year!

    ReplyDelete
  10. Desearte unas felices fiestas para tí y los tuyos.

    Saludos

    ReplyDelete
  11. I've got supply of frozen cranberries just waiting to try this. It looks delicious. Merry Christmas wishes!

    ReplyDelete
  12. Great combination of ingredients that I know must be so good. Happy Holidays.
    Rita

    ReplyDelete
  13. This is a fabulous recipe and I can speak as someone who's made it recently. It's so easy, yet very impressive. It will become one of our standards.

    Merry Christmas Pam.
    Sam

    ReplyDelete
  14. Merry Christmas Pam to you and your beautiful family, may God give you good health and prosperity!

    ReplyDelete
  15. This sounds delicious, perfect for Christmas.
    Merry Christmas!!

    ReplyDelete
  16. Pam thanks for your Christmas wishes. I hope that Bill is now back to full strength, Happy Holidays Diane

    ReplyDelete
  17. I made this today. I didn't have real maple syrup so I used maple flavored and it tasted good. I plan to serve it on eggnog bread pudding tomorrow morning for breakfast.

    ReplyDelete
  18. Pam,

    Served your recipe for Roasted Italian Sausage and grapes for Christmas Eve. Smash hit. I mentioned you in my blog this morning!

    Carol

    ReplyDelete
  19. Merry Christmas my friend! This is my kind of recipe, lol! I will be fixing this while my son is home for Christmas.

    ReplyDelete
  20. oohhh!! This would go perfectly with waffles! Festive and so delicious!

    Merry Christmas!

    ReplyDelete
  21. I always wish for fresh cranberries whenever I see delicious recipes like this!
    Wish you a Merry Christmas and Happy Holidays!

    ReplyDelete
  22. What a neat recipe! Happy New Year!

    ReplyDelete
  23. What a wonderful, syrup Pam, so colorful and I can just imagine how good it tastes. Hope you had a great Christmas and this New Year will find everyone well, and happy!

    ReplyDelete

Post a Comment

_____________________________________

The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
____________________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews