Cranberry Sauce Jelly Doughnuts

Recipe notes: For a jelly doughnut consistency, be sure to use jellied cranberry sauce. If you only have the whole berry variety, it will work fine, but you'll have to spoon it into the doughnuts rather than piping. Or, you can make it more jelly-like by pushing it through a strainer or sieve with the back of a wooden spoon.
Do employ a thermometer to monitor the heat of your oil. Trust me, it helps. Too-hot oil can burn the exterior too quickly but leave you with a doughy interior, and if the oil is too cool, your doughnuts will come out leaden and too heavy.

Special equipment: Large, deep skillet or pan for frying, slotted spoon, rolling pin, stand mixer, bowls, spatulas

Ingredients

serves Makes 12 large doughnuts, active time 1 hour, total time 3 hours, 30 minutes

• 2 cups (about 8 1/2 ounces) all purpose flour, plus more for work surface
• 1 packet active dry yeast
• 1 teaspoon salt
• 1/3 cup (about 1.58 ounces) granulated sugar
• 2 large eggs
• 3/4 cup (6 ounces) whole milk
• 2 tablespoons unsalted butter
• enough vegetable oil to fill a pan at least 3 inches deep
• 1 1/2 cups (about 12 ounces) jellied cranberry sauce
• confectioners' sugar, for dusting

Procedures

1. Place the flour, yeast, and salt in the bowl of a stand mixer. Set aside.
   
2. In a medium saucepan, warm the milk, sugar, and butter until the butter has melted, or the mixture reaches about 105°F. Remove from heat and whisk in the eggs.
   
3. Add the wet mixture to the dry, and using the paddle attachment, mix on low speed until the dough comes together. Increase the speed to medium-high, and continue mixing until the dough is smooth and pulls away from the sides of the bowl, five to seven minutes. It will still be somewhat sticky.
   
4. Form the dough into a ball and place in an oiled bowl. Cover with a towel and let it rise in a warm place for about an hour, or until doubled in size.
   
5. Near the end of the rising period, prepare your work area. Dust a work surface with flour, and place the dough on top. Using a floured rolling pin, roll the dough to about 1/4 inch thick. Using a 2- or 3-inch round cutter (or even a floured drinking glass rim, or the top of a wide mouth mason jar top, as I did), cut out as many circles as you can and place on a lightly floured baking sheet. Re-roll the scraps and continue cutting out circles until you've used all the dough. Cover the rounds with plastic wrap and again let them rise, this time for about 30 minutes.
   
6. Place paper towels under a wire rack. Have it near your frying surface. This is where you'll put the doughnuts to cool off.
   
7. It's time to get frying. Heat your oil in a large deep skillet or deep pan until it has reached 350°F. Transfer the rounds a couple at a time (you don't want them crowded) and fry until browned—about 1 to 2 minutes. Flip, and remember the second side takes less time to fry. Using a slotted spoon, transfer to the wire rack. Continue frying until you've finished them all.
   
8. By the time you're done frying, the first of the fried doughnuts should be cool enough to handle. Using a small, sharp knife, cut a small but deep hole in one side, large enough to fit a piping tip into. Try to lightly shift the knife from one "entry" point, so that you have a small hole on the outside of the doughnut that leads into a larger space inside.
   
9. Load up a piping bag with your cranberry sauce, and pipe 1-2 tablespoons of sauce into each doughnut. You can also spoon it in if you prefer. Dust with confectioners' sugar for a pretty finish. These doughnuts are best the same day made.

Spiced Red Wine Cranberry Sauce

Ingredients

serves serves 8, active time 15 minutes, total time 45 minutes

• 12 ounces fresh or frozen cranberries
• 2/3 cup white sugar
• 2/3 cup dry red wine
• 3 tablespoons maple syrup
• 1 tablespoon molasses
• 1 teaspoon freshly grated ginger
• 1 teaspoon orange zest
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

Procedures

1. Combine cranberries, sugar, wine, syrup, molasses, ginger, orange zest, cinnamon, salt, nutmeg, and allspice in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Apple-Orange Cranberry Sauce

Ingredients

serves serves 8, active time 15 minutes, total time 45 minutes

• 12 ounces fresh or frozen cranberries
• 2 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch chunks
• 1 cup white sugar
• 1/2 cup orange juice
• 1 teaspoon orange zest
• 1/2 teaspoon Kosher salt

Procedures

1. Combine cranberries, apples, white sugar, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Serve cold or warm.

Pear and Ginger Cranberry Sauce

Pear and ginger are a great contrasting pair, and worked very well in this cranberry sauce variation.

Ingredients

serves serves 8, active time 15 minutes, total time 45 minutes

• 12 ounces fresh or frozen cranberries
• 2 medium pears, peeled, cored, and cut into 1/4-inch chunks
• 3/4 cup white sugar
• 1/2 cup water
• 3 tablespoons brown sugar
• 2 tablespoons orange juice
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon kosher salt
• 1/4 cup finely chopped crystallized ginger

Procedures

1. Combine cranberries, pears, white sugar, water, brown sugar, orange juice, grated ginger, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Stir in crystallized ginger. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Basic Cranberry Sauce

The original base comprised of cranberries, sugar, water, and salt. A couple tablespoons of fresh orange juice adds a nice sweet citrus compliment to the tartness of cranberries.

Ingredients

serves serves 8, active time 15 minutes, total time 45 minutes

• 12 ounces fresh or frozen cranberries
• 1 cup white sugar
• 1/2 cup water
• 2 tablespoons freshly squeezed orange juice
• 1/2 teaspoon Kosher salt

Procedures

1. Combine cranberries, apples, white sugar, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Cranberry Sauce Cinnamon Rolls

Special equipment: stand mixer, 9- by 13-inch pan, or two 8-inch cake pans, rolling pin, saucepan

Ingredients

serves Makes 12 cinnamon rolls, active time 30 minutes, total time 2 hours, 30 minutes

• For the Rolls
• 2 cups all purpose (about 8 ounces) flour
• 3 cups (about 24 ounces) whole wheat flour
• 1 packet active dry yeast
• 1 cup butter (2 sticks) at room temperature
• 1 1/4 cups (about 10 ounces) milk
• 1/3 cup (about 2.33 ounces) granulated sugar
• 3/4 teaspoon salt
• 1 can (14 or 15 ounces) cranberry sauce, divided
• 3 large eggs
• 1/2 cup (about 3 3/4 ounces) light brown sugar, packed
• 1 tablespoon cinnamon
•  
• For the Glaze
• 2 tablespoons cranberry sauce
• 1/4 cup (about 2 ounces) milk
• 2 tablespoons butter
• 3 cups (about 12 ounces) confectioners' sugar

Procedures

1. In a stand mixer fitted with the dough hook or paddle attachment, combine the flour and yeast. Set to the side for the moment.
   
2. In a large saucepan, combine the butter, milk, granulated sugar, salt, and 1 tablespoon of cranberry sauce. Stir over medium heat until the butter is melted and the milk is warm.
   
3. Add the warm milk mixture to the bowl of the stand mixer. Mix on low speed for just about a minute, until incorporated. Add the eggs. Continue to mix on low for about 6 minutes, or until the dough is shiny and pulls away from the sides of the bowl.
   
4. Transfer the dough to an oiled or buttered large bowl, and cover with a towel. Allow to rise in a warm spot for an hour.
   
5. Preheat the oven to 350°F. Grease a 9- by 13-inch pan, or two 8-inch cake pans.
   
6. Remove the dough from the bowl and transfer to a lightly floured surface. Using a floured rolling pin, roll the dough into a large rectangle (about 18- by 14- inches).
   
7. Remove the remaining cranberry sauce from the can. Separate 2 tablespoons (you'll use that for the glaze). Now, spread all the rest (most of the can) on top of the dough.
   
8. Sprinkle the brown sugar and cinnamon evenly on top of the cranberry sauce.
   
9. Carefully roll the dough into a long roulade type log, starting on the long end.
   
10. Use a large, sharp knife to cut the dough into 12 equal pieces. Place the dough into the greased pan or pans.
    
11. Bake in the preheated oven for 30 minutes, or until the buns are browned on top and not sticky in the center. If you're in doubt, either insert a wooden skewer to test, or remove one pan from the oven and lift one of the rolls using a small spatula. It shouldn't be sticky on the bottom.
    
12. Remove from the oven. While the buns cool, make the glaze. In a medium saucepan, combine the cranberry sauce, milk, and butter. Once the butter is melted, remove from heat. Whisk in the confectioners' sugar.
    
13. Once the buns have cooled, add the glaze. Serve lightly warm.

Five Spice Plum Sauce

A savory, sweet, and spicy condiment to preserve that's perfect for when you've got plenty of fruit, but you don't need another jar of jam.

Special equipment: a boiling water canner, a jar lifter, a food mill

Ingredients

serves 5 12-ounce jars, active time 1 1/2 hours, total time 2 1/2 hours

• 4 pounds plums, pitted and chopped
• 1 large onion, chopped
• 2-3 inch chunk of fresh ginger, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 2-4 chili peppers (hot), stemmed and chopped
• 2 cups red wine or apple cider vinegar
• 1 cup water
• 1 cup brown sugar, packed
• 1/3 cup soy sauce
• 1 whole (3-4 inch) cinnamon stick
• 4 whole star anise pods
• 1 teaspoon sichuan peppercorn
• 1/2 teaspoon whole fennel seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon whole black peppercorns

Procedures

1. Prepare boiling water canner and sterilize 5 12-ounce jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids, and rings to sit in hot water until you need them.
   
2. In a heavy-bottomed, non-reactive pot, bring plums, water, onion, garlic, ginger, and chili peppers to a boil and then reduce to a simmer.
   
3. Add to plum mixture sugar, vinegar, spices, and soy sauce and continue to simmer until plums are falling apart and the mixture is quite soft, about 20 minutes.
   
4. Remove cinnamon stick and pass mixture through a food mill in batches into another non-reactive saucepan.
   
5. Return the mixture to a boil, reduce to a simmer and cook until the texture is pulpy and saucy.
   
6. Remove from heat and ladle into prepared jars, leaving a half inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
7. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
   
8. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
9. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Noodles with Flank Steak, Bok Choy, and Black Bean Sauce

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 3 tablespoons canola oil, divided
• 1 garlic clove, minced (about 1 teaspoon)
• 1 tablespoon fresh ginger, minced
• 2 scallions, ends trimmed, thinly sliced
• 2 tablespoons Chinese fermented black bean sauce
• 1 tablespoon Shaoxing wine
• 1/2 cup homemade or store-bought low sodium chicken broth
• 1 pound flank steak or skirt steak
• 1 pound bok choy, ends trimmed
• 1/2 pound cremini mushrooms, stems removed
• 12 ounces Chinese egg noodles
• Chili oil (optional)

Procedures

1. Bring a large pot of water to a boil over high heat. While the water warms up, season flank steak with salt on both sides. Heat a large cast-iron grill pan over medium-high heat. When hot, brush with a tablespoon of canola oil and add the steak. Cook until nicely browned on the bottom, 4 to 5 minutes. Flip and cook until steak registers 125°F on an instant read thermometer, 4 to 5 minutes longer. Transfer to a large plate and set aside to rest.
   
2. Add mushroom caps and cook until lightly browned on both sides and tender, 2 to 3 minutes per side. Season with salt and set aside. Brush pan with another tablespoon of canola oil if necessary. Add bok choy leaves and cook until leaves wilt and stems brown and become tender, 1 to 2 minutes per side. Turn off heat an set aside. Season bok choy with salt
   
3. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic, ginger, and scallions and cook, stirring, until fragrant, 30 seconds to 1 minute. Add black bean sauce, rice wine, and chicken broth and stir until combined. Bring to a simmer and cook until thickened, about 2 minutes.
   
4. Add noodles to the boiling water and cook according directions on the packaging. Drain in a colander and then divide the noodles between four large bowls. Spoon over a couple tablespoons of the sauce. Cut the flank steak against the grain into 1/2-inch thick slices. Divide the steak slices, mushrooms, and bok choy between the four bowls. Drizzle on more of the sauce and some chili oil (optional). Serve immediately.

Malabi (Milk Custard with Orange Brandy Sauce)

Special equipment

ramekins, saucepan,

Ingredients

serves serves four

• Malabi
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons water
• 1 1/2 teaspoons rose water
•  
• Orange Brandy Sauce
• 1 cup orange marmalade
• 1/2 cup water
• 1 tablespoon brandy
•  
• Peanuts or pistachios (optional)
• Sweetened coconut flakes (optional)

Procedures

1. For the Malabi: Combine the milk, cream, and sugar in a large pot over medium heat. Once the mixture comes to a boil, remove from the heat. While you’re waiting for your milk not to boil over, dissolve the cornstarch in the water. When the milk comes to a boil, quickly whisk in the cornstarch along with the rose water and immediately remove from the heat.
   
2. Pour the malabi into four individual serving cups or ramekins and refrigerate for at least 6 hours.
   
3. For the Sauce: Mix together the marmalade and water in a small saucepan. Bring to a boil, then lower the heat to simmer and reduce to a little more than half, 20 to 25 minutes, stirring often to prevent the bottom from burning and the mixture from boiling over. If the foam looks like it’s about to flow over, simply remove the saucepan from the heat for a few seconds and give it a quick stir before placing it back over the heat.
   
4. When the mixture has a thick, syruplike consistency, stir in the brandy and cook for another 5 minutes.
   
5. Remove the sauce from the heat and let cool in the refrigerator until ready to use. Just put it back on the stove over low heat and your sauce will melt right back to an ooey-gooey consistency.
   
6. To Serve: Serve the malabi straight from the cups with a generous drizzle of the orange marmalade sauce and throw in a handful of chopped peanuts or pistachios and coconut flakes if you wish.

Swiss Chard and Spinach Ravioli Nudi in Simple Tomato Sauce

Ingredients

serves serves 4 to 6, active time 1 1/2 hours, total time 1 1/2 hours

• Ravioli Nudi
• 1 pound (455 g) swiss chard, stems removed and reserved for another use, leaves shredded
• 8 ounces (225 g) fresh spinach leaves
• 12 ounces (340 g) fresh sheep's milk or well-drained cow's milk ricotta cheese
• Fine sea salt
• Freshly ground black pepper
• Pinch of freshly grated nutmeg
• 3/4 cup (85 g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 2 large egg yolks, lightly beaten
• 1/4 cup (30 g) flour, plus more for coating the nudi
• 3 cups (720 g) Simple Tomato Sauce (below), heated to a simmer
•  
• Simple Tomato Sauce
• 2 garlic cloves, lightly crushed
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 (28-ounce) can diced tomatoes, with their juice
• Fine sea salt
• 5 large fresh basil leaves, shredded or torn

Procedures

1. Rinse the shredded chard leaves in cold water. Place the leaves, with the water still clinging to them, into a large saucepan, cover, and set the pan over medium heat. Cook the chard, tossing it from time to time, for 12 to 15 minutes, until tender and most of the water has evaporated. Turn off the heat, and using tongs, transfer the chard to a colander and let it cool. Rinse out the saucepan and return it to the stove.
   
2. Rinse the spinach leaves in cold water. Place the leaves, with the water still clinging to them, into the saucepan, cover, and set the pan over medium heat. Cook the spinach, tossing it from time to time with tongs, for 5 minutes, until tender. Remove from the heat and transfer to the colander with the chard to cool.
   
3. When the greens are cool enough to handle, squeeze as much excess water from them as you can. Transfer them to a cutting board and chop finely. You should end up with about 1 packed cup of freshly chopped greens weighing between 7 and 8 ounces (200 and 225 g).
   
4. Place the greens in a large bowl and add the ricotta, 1/2 teaspoon salt, a generous grinding of pepper, the nutmeg, the Parmigiano, and the egg yolks. Mix together gently but thoroughly. Sprinkle in the flour, and gently fold it into the mixture.
   
5. Pour some flour into a small shallow bowl. Have ready a large rimmed baking sheet lined with waxed paper or dusted with flour. With your hands, pinch off a piece of the greens mixture, form it into a ball about the size of a chestnut, roll it in the flour, and set it on the baking sheet. Continue to form the nudi until you have used all of the greens mixture.
   
6. Bring a large pot of water to a boil over high heat and salt generously. Carefully drop in 8 to 10 nudi. Within 1 or 2 minutes, they will begin to float to the surface. Continue to cook the nudi for another 5 to 6 minutes, until they have floated to the surface and are puffed up. With a large skimmer, remove the nudi and transfer them to a warmed serving bowl. Spoon about 1 cup of the tomato sauce over the nudi and mix very gently. Continue to cook the nudi until you have cooked them all. When they have all been added to the serving bowl, spoon additional sauce over the top and sprinkle with Parmigiano. Serve immediately.
   
7. To make the tomato sauce: Warm the garlic in the olive oil in a large saucepan over medium heat. Use a wooden spoon to press down on the garlic to release its flavor. Cook for about 2 minutes, or until the garlic begins to sizzle. Don't let it brown. Carefully pour in the tomatoes and their juice (the oil will splatter) and stir to coat with the oil. Season with 1 teaspoon salt and raise the heat to medium-high. Bring the sauce to a simmer, reduce the heat to medium-low, and simmer gently, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil is pooling on the surface. Remove from the heat and stir in the basil. Tate and add more salt if you like.

Quick Chipotle-Orange Barbecue Sauce

Ingredients

serves Makes about 2 cups, active time 5 minutes, total time 5 minutes

• 18 ounces bottled barbecue sauce (1 1/2 cups), preferably Cattlemen’s
• 1/3 cup orange juice
• 2 tablespoons honey
• 1 1/2 teaspoons finely chopped chipotles in adobo
• 1/2 teaspoon ancho chili powder

Procedures

1. In a medium bowl, whisk together barbecue sauce, orange juice, honey, chipotles, and ancho chili powder. Use immediately or pour back in bottle and store in refrigerator for up to a month.

Quick Fruit and Citrus Barbecue Sauce

Ingredients

serves Makes about 2 cups, active time 5 minutes, total time 5 minutes

• 18 ounces bottled barbecue sauce (1 1/2 cups), preferably Bull's-Eye
• 1/3 cup mango juice
• 1/3 cup pineapple juice
• 2 tablespoons lemon juice from 1 lemon
• 1 tablespoon lime juice from 1 lime
• 1 tablespoon honey
• 1 teaspoon finely grated fresh ginger
• 1/8 teaspoon habanero hot sauce, plus more to taste

Procedures

1. In a medium bowl, whisk together barbecue sauce, mango juice, pineapple juice, lemon juice, lime juice, honey, ginger, and habanero hot sauce. Season with additional hot sauce to taste. Use immediately or pour back in bottle and store in refrigerator for up to a month.

Quick Korean Flavored Barbecue Sauce

Ingredients

serves Makes 1 1/2 cups, active time 5 minutes, total time 5 minutes

• 18 ounces bottled barbecue sauce (1 1/2 cups), preferably KC Masterpiece
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon ssamjang
• 1 tablespoon gochujang
• 1 teaspoon fish sauce
• 1/4 teaspoon sesame oil

Procedures

1. In a medium bowl, whisk together barbecue sauce, soy sauce, vinegar, ssamjang, gochujang, fish sauce, and sesame oil. Use immediately or pour back in bottle and store in refrigerator for up to a month.