Tag Archives: Mikita Farms

General, Recipes, Sauces and Salsas

Zesty Cranberry-Orange Sauce

Zesty Cranberry-Orange Sauce
Zesty Cranberry-Orange Sauce

While cranberry sauce is traditionally associated with Thanksgiving and Christmas, I eat it year-round. In fact, I batch cook it and freeze it for use throughout the year.

Each fall, I eagerly await the cranberry harvest on PEI. The photo below was taken on a day that Mikita Farms in Farmington, PEI was wet harvesting their cranberry crop. Produce just does not get any fresher than this!

Freshly-harvested Cranberries from Mikita Farms in Farmington, PEI

In the fall, I buy a huge bag of cranberries for the freezer as I use them in several recipes, including cranberry-orange sauce.

These gems turn into a rich jeweled-toned cranberry sauce.

Zesty Cranberry-Orange Sauce
Zesty Cranberry-Orange Sauce

Any time I am cooking a chicken dinner, chicken pieces, or have a craving for cranberry sauce, I head to the freezer for a small container of the sauce as it just seems to make the meal.

Zesty Cranberry-Orange Sauce
Zesty Cranberry-Orange Sauce

I hope you enjoy my recipe for cranberry-orange sauce.  This is not a sickeningly sweet sauce although you can add a bit more sugar if you have a really sweet tooth!  Adding some apple and orange juice to the sauce gives it an extra flavour boost and both fruits complement the cranberry flavour well.  While the sauce is lovely without the Cointreau, it does add to the flavour of the sauce.

The method I use for the sauce is to make a simple syrup by boiling the sugar and water and then adding the cranberries, apple, and orange juice. I don’t care for runny cranberry sauce so I have learned this tip from my mother: Occasionally stir the sauce as it is cooking but make sure you stir it several times as it cools as this will help to thicken the sauce.

Don’t save this zesty cranberry-orange sauce for the holidays; enjoy it year-round!

Zesty Cranberry-Orange Sauce
Zesty Cranberry-Orange Sauce

Zesty Cranberry-Orange Sauce

Ingredients:

1 cup granulated sugar
1 cup water
2 cups cranberries, fresh or frozen
½ cup apple, finely chopped
1/3 cup orange juice
1 tsp finely grated orange rind
1½ tbsp Cointreau (optional)

Method:

In medium-sized saucepan, bring sugar and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.

Add cranberries, apple, and orange juice. Bring to a boil. Cook over medium-low heat, stirring periodically throughout the cooking process for about 15 minutes or until mixture thickens.

Remove saucepan from heat and add orange rind and Cointreau. Stir several times as the sauce cools to help it to thicken.

Store, covered, in refrigerator for up to 5 days or freeze for longer storage.

Yield: Apx. 2 cups.

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Zesty Cranberry Orange Sauce

Yield: Apx 2 cups

A mildly tart and flavorful sauce that pairs well with roast turkey and any poultry dishes

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups cranberries, fresh or frozen
  • ½ cup apple, finely chopped
  • 1/3 cup orange juice
  • 1 tsp finely grated orange rind
  • 1½ tbsp Cointreau (optional)

Instructions

  1. In medium-sized saucepan, bring sugar and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.
  2. Add cranberries, apple, and orange juice. Bring to a boil. Cook over medium-low heat, stirring periodically throughout the cooking process for about 15 minutes or until mixture thickens.
  3. Remove saucepan from heat and add orange rind and Cointreau. Stir several times as the sauce cools to help it to thicken.
  4. Store, covered, in refrigerator for up to 5 days or freeze for longer storage.
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For other great cranberry sauce recipes from My Island Bistro Kitchen, click on the links below:

Red Wine Cranberry Pear Sauce
Cranberry Rhubarb Sauce
Cranberry Blueberry Sauce

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Cranberry Sauce
Cranberry Sauce
Zesty Cranberry-Orange Sauce

 

Desserts, General, Recipes

Mock Cherry Pie

Mock Cherry Pie
Mock Cherry Pie

I’m not sure of the origins of Mock Cherry Pie but my grandmother made a version of this delight when I was a small child.  Sometimes called cranberry pie, it’s not an altogether common pie (at least in my circles) these days but it is very tasty and colorful with its deep ruby red color. It lends itself well to a lattice top crust but is often made with a standard full top crust. Continue reading Mock Cherry Pie →

Breakfast, General, Recipes

Cranberry Pancakes

Cranberry Pancakes
Cranberry Pancakes

I can find endless uses for cranberries – they are one of my favorite berries.  The berries in today’s recipe came from Mikita Farms in Farmington, near Souris, PEI.  You can see the photos of them wet harvesting the cranberries last fall by clicking here.  I bought a huge bag of cranberries because they freeze really well and I make a multitude of recipes with them throughout the year.

In this recipe, I use the cranberries in pancakes.  I have combined and blended four key ingredients in this recipe to give the pancakes a rich flavour – eggnog, mashed banana, grated orange rind, and cranberries.  The berries can either be fresh or frozen. I simply chop the berries in half before stirring them into the pancake batter.

Cranberry-Banana Pancakes

Ingredients:

1 extra large egg
2½ tbsp cooking oil
½ cup eggnog
½ cup whole milk
½ tsp vanilla
2 tbsp mashed banana
1 cup flour
1 tbsp baking powder
2½ tbsp sugar
¼ tsp salt
¼ tsp cinnamon
⅛ tsp nutmeg
1½ tsp grated orange rind
¾ cup chopped cranberries, fresh or frozen

Method:

Assemble ingredients.

In medium-sized bowl, whisk together the egg, oil, eggnog, milk, and vanilla. Add the mashed banana.

In separate bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, and grated orange rind.

Whisk the dry ingredients together to mix thoroughly.

Stir flour mixture into wet ingredients. Stir just until combined.

Stir in cranberries.

Let batter sit for apx. 5 minutes before cooking pancakes. Batter will be lumpy.

Heat non-stick frying pan over medium-high heat. Use paper towel to lightly grease pan with oil.

Pour apx. ⅓ cup of batter into hot frying pan and cook pancakes until surface bubbles appear and the top appears dry and set. Gently lift the edge of a pancake – if it is lightly browned, flip the pancakes over with a wide spatula. Cook 1-2 minutes until pancake is lightly browned underneath.

Transfer pancakes to a heatproof plate or cookie sheet and place in oven set to warming temperature to keep pancakes warm while cooking remaining pancakes.

Serve with a pat of butter, maple syrup, or your favourite topping and fresh fruit.

Yield:  Apx. 8 – 5” pancakes

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Cranberry Pancakes

Yield: Apx. 8 – 5” pancakes

Ingredients

  • 1 extra large egg
  • 2½ tbsp cooking oil
  • ½ cup eggnog
  • ½ cup whole milk
  • ½ tsp vanilla
  • 2 tbsp mashed banana
  • 1 cup flour
  • 1 tbsp baking powder
  • 2½ tbsp sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1½ tsp grated orange rind
  • ¾ cup chopped cranberries, fresh or frozen

Instructions

  1. Assemble ingredients.
  2. In medium-sized bowl, whisk together the egg, oil, eggnog, milk, and vanilla. Add the mashed banana.
  3. In separate bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, and grated orange rind. Mix well.
  4. Stir flour mixture into wet ingredients. Stir just until combined. Stir in cranberries. Let batter sit for apx. 5 minutes before cooking pancakes. Batter will be lumpy.
  5. Heat non-stick frying pan over medium-high heat. Use paper towel to lightly grease pan with oil.
  6. Pour apx. 1/3 cup of batter into hot frying pan and cook pancakes until surface bubbles appear and the top appears dry and set. Gently lift the edge of a pancake – if it is lightly browned, flip the pancakes over with a wide spatula. Cook 1-2 minutes until pancake is lightly browned underneath.
  7. Transfer pancakes to a heatproof plate or cookie sheet and place in oven set to warming temperature to keep pancakes warm while cooking remaining pancakes.
  8. Serve with a pat of butter, maple syrup, or your favourite topping and fresh fruit.
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Field Trips, General, Muffins and Sweet Breads, Out and About, Recipes

Cranberry-Banana Eggnog Muffins

Cranberry-Banana Eggnog Muffin
Cranberry-Banana Eggnog Muffin

In October, I traveled to Farmington, near Souris, PEI, to watch the wet harvesting of cranberries at Mikita Farms.  One of the recipes I developed with the Mikita Farm cranberries is for Cranberry-Banana Eggnog Muffins.  Continue reading Cranberry-Banana Eggnog Muffins →