Apple Cider Cranberry Sauce – Sweet and tangy cranberry sauce with fresh apples and cider. Perfect for the holidays!
Cranberry sauce is my favorite part of Thanksgiving. Although I love the bread rolls too, nothing tops cranberry sauce. Usually we just have the stuff straight out of the can but I decided to try making it myself this year and it turned out fantastic! The addition of apple cider and apples worked so well with the tart cranberries.
In addition to making this cranberry sauce for Thanksgiving, I made a wonderful gingerbread dip too. Coming to the blog soon!
It was great getting to get downstate for a few days for the holidays! On the way down we stopped for pastries and I went a tad bit crazy, getting not just one, but two donuts and dang, they were so good! A cinnamon roll and an apple fritter. Definitely was the perfect snack to break up a long, 10 hour drive across Michigan. Sadly, this drive was not quite as pretty as the last drive, all of the leaves had fallen off the trees and it just looked so drab and dreary. On the way back up, I finally started seeing patches of snow and it seems winter is here, and more than likely here to stay. Time to start getting out my winter gear!
Apple Cider Cranberry Sauce
- 4 cups fresh cranberries
- 2 cups of diced apples (I used gala but other types could work just as well)
- 3/4 cup apple cider
- 1 1/4 cups brown sugar
- 3/4 tsp cinnamon
- Dash of allspice
- In a medium sized pot, combine all ingredients.
- Turn burner to medium heat and let simmer for 15-20 minutes or until the cranberries become soft, stirring occasionally.
- Take pot off burner and serve once cooled.
Cinnamon Peanut Butter Dip – Creamy peanut butter dip that is perfect to dip fresh apples in!
One of Humphrey’s favorite snacks (my hedgehog) is apple. I always have so many around for both of us so I’ve had to get creative with different ways to use them. Dipping apples in peanut butter is such a tasty snack but I finally decided to jazz it up and try making a dip for my apples that was pretty healthy and still had that delicious peanut butter flavor and ended up with this. I raided my fridge and ended up with the perfect combination of flavors! I’ve made this every Tuesday and Thursday for lunch for a few months now and it is so good!
With how busy the past few days of been, this snack has been perfect! With the semester finishing up, all my classes are throwing exams and final projects at me almost daily. I ended up with 3 exams and 3 projects all in one week. Yikes! But thankfully, Thanksgiving break starts this coming week so I finally get a few days off to hang out with some friends and family, eat some food, and maybe even read some books! To start off break, I have to drive 10 hours across Michigan to get home for a week which is fun because I get to visit some of my favorite restaurants along the way like a pastry shop in Ishpeming which I’ve had fantastic scones and apple fritters at! Everything there is so fresh and yummy. I think that the best part of traveling is definitely the food!
Cinnamon Peanut Butter Dip
- 1 cup vanilla yogurt
- 1/2 cup smooth peanut butter
- 1 tbsp honey
- 3/4 tsp cinnamon
- In a small bowl, combine ingredients.
- Sprinkle cinnamon on top and enjoy!
Easy Raspberry Chia Jam – Delicious and simple jam with fresh raspberries and chia seeds. Perfect for spreading on a slice of toast!
I absolutely adore jam. I will literally put it on anything from toast to in a big bowl of greek yogurt to even just eating a spoonful on it’s own but my favorite way to consume it is definitely in a peanut butter and jelly (well, jam in this case but peanut butter and jam sandwich just doesn’t have the same ring!) sandwich. I have gone on spurts where that is all I will eat for breakfast, lunch, and dinner for weeks on end because I just enjoy them so much. My favorite way to make them is taking two pieces of whole grain bread (the thick, grain-y stuff) and spreading creamy peanut butter on one slice and crunchy on the other, then going and plopping a bunch of jam on one slice before spreading it around and putting the slices of bread together. So delicious!
Anyway, this raspberry chia jam is so easy to make! It only takes 15 minutes and 3 ingredients! I intended to make this blueberry lemon chia jam but raspberries were on sale so I changed my direction a bit but I was really happy with the results. Raspberry jam is one of my favorite flavors! It is just so tasty!
Easy Raspberry Chia Jam
- 2 cups fresh raspberries
- 1 tbsp chia seeds
- 2 tbsp raw honey
- In a small pot on medium heat, combine raspberries and honey.
- Using a wooden spoon, mash raspberries until they are in small chunks and stir to combine with honey.
- Leave on medium heat for 15 minutes, occasionally stirring.
- Take off heat and stir in chia seeds.
- Let cool before putting in jar to refrigerate. Enjoy!
Driving down US-41 between Baraga and L’Anse in the UP (Michigan, USA), there is a strange sight. One one side of the road, a gorgeous bay off Lake Superior. On the other, a strange statue of what looks to be an angry man riding on octopus on top of a cliff. As it turns out, it is a statue of Bishop Fredric Baraga, a Slovenian Roman Catholic missionary born in 1797 who did work studying and publishing information of the Ojibway language along with trying to protect them from relocation movements at the time. He was referred to as the snowshoe priest due to the great distances he would trek using snowshoes during the harsh winters.
After you pass through the entrance, you pass over a set of railroad tracks before being able to check out the statue and light a candle or the visit the “Holy Store”. Yes, a “Holy Store”. Sadly, I have yet to visit and get a coffee from their coffee shop as it has been closed all three times that I have been there now but it has the cutest open and closed sign that is in the shape of a church.
The view the bishop statue has is phenomenal, over looking the bay with a small path you can walk on that loops back around to the statue.