recipe request: cranberry sauce/relish, and question about TVP

[Guest guest]

i posted a recipe request yesterday for anyone's cranberry

sauce or relish tried and true favorites. Thanks in advance for

any help with this.

 

 

i really like using TVP and reconstituting it myself over

buying the brands names of veggie crumbles, like MSF or

Yves or Boca. Just way more economical.

i still have not been able to find any TVP chunks around

here, but a new healthfood store is going to open on

November 5th, so i am hopeful!

For anyone who has an idea, what is a way you have found

to give your TVP a more dark brown color? The brand i

use [bob's Red Mill] is a find mince, but very light in color;

more tan than brown.

 

~ pt ~

 

Earth is here so kind, that just tickle her

with a hoe and she laughs with a harvest.

~ Douglas Jerrold 1803-1857

[Guest guest]

> i posted a recipe request yesterday for anyone's cranberry

> sauce or relish tried and true favorites. Thanks in advance for

> any help with this.

 

 

The cranberry sauce I grew up with:

 

1 bag of cranberries

1 orange, sliced

1 cup sugar

1 cup orange juice

 

bring to boil in saucepan. Allow to simmer until cranberries pop.

 

 

I usually make this instead now:

 

1 large orange

1 lb. cranberries, defrosted in frozen

1 c sugar

2 firm pears, peeled, cored & diced

2/3 c red wine vinegar

2 tsp salt

 

Zest the orange in long fine strips. Place the zest in a saucepan

with the cranberries, sugar and pears. Juice the zested orange and

add the juice, the vinegar and salt to the pan. Heat gently, stirring

until the sugar is dissolved, then simmer 10 or 15 minutes til fruit

is tender.

 

 

Or this:

 

12 oz bag of cranberries

1 orange or a couple tangerines

3/4 c sugar

salt

few tbsp finely chopped walnuts, or pecans

 

Chop the orange coarsely and remove the seeds. Put the orange pieces

and the cranberries ina food processor and using short pulses, grind,

leaving some texture. Move to a bowl and add the sugar (taste if it's

sweet enough), the nuts, and a pinch of salt to taste. Also good with

a finely chopped pear added. Serve chilled.

 

> i really like using TVP and reconstituting it myself over

> buying the brands names of veggie crumbles, like MSF or

> Yves or Boca. Just way more economical.

> i still have not been able to find any TVP chunks around

> here, but a new healthfood store is going to open on

> November 5th, so i am hopeful!

> For anyone who has an idea, what is a way you have found

> to give your TVP a more dark brown color?

 

 

I haven't tried it, but what about Kitchen Bouquet? It makes gravy

brown...

[Guest guest]

These are wonderful recipes. Gives me something to

shoot for and i wanted tried and true. Thank you so

much for sharing all of yours. i saw one on a website

that called for ginger in the mix that sounded nice.

The red wine vinegar addition in your second recipe

sounds like another perfect touch.

 

As far as the Bob's Red Mill TVP, last night i did add

some Gravy Master, which is just like Kitchen Bouquet.

i might not have added enough though. i think i will

use this brand of TVP for more of a chicken-like analog

from now on... it is just too pale in color.

 

Can't wait to experiment with cranberry sauces!

 

~ pt ~

 

No matter how far you have gone

on the wrong road, turn back.

~ Turkish proverb

~~~*~~~*~~~*~~~>

, " Amy " <sandpiperhiker>

wrote:

 

> The cranberry sauce I grew up with:

>

> 1 bag of cranberries

> 1 orange, sliced

> 1 cup sugar

> 1 cup orange juice

>

> bring to boil in saucepan. Allow to simmer until cranberries pop.

>

>

> I usually make this instead now:

>

> 1 large orange

> 1 lb. cranberries, defrosted in frozen

> 1 c sugar

> 2 firm pears, peeled, cored & diced

> 2/3 c red wine vinegar

> 2 tsp salt

>

> Zest the orange in long fine strips. Place the zest in a saucepan

> with the cranberries, sugar and pears. Juice the zested orange and

> add the juice, the vinegar and salt to the pan. Heat gently, stirring

> until the sugar is dissolved, then simmer 10 or 15 minutes til fruit

> is tender.

>

>

> Or this:

>

> 12 oz bag of cranberries

> 1 orange or a couple tangerines

> 3/4 c sugar

> salt

> few tbsp finely chopped walnuts, or pecans

>

> Chop the orange coarsely and remove the seeds. Put the orange pieces

> and the cranberries ina food processor and using short pulses, grind,

> leaving some texture. Move to a bowl and add the sugar (taste if it's

> sweet enough), the nuts, and a pinch of salt to taste. Also good with

> a finely chopped pear added. Serve chilled.

 

> I haven't tried it, but what about Kitchen Bouquet? It makes gravy

> brown...

>

[Guest guest]

, " ~ PT ~ "

<patchouli_troll> wrote:

>

> These are wonderful recipes. Gives me something to

> shoot for and i wanted tried and true. Thank you so

> much for sharing all of yours. i saw one on a website

> that called for ginger in the mix that sounded nice.

> The red wine vinegar addition in your second recipe

> sounds like another perfect touch.

 

Oh, I'll have to try adding some ginger to mine, maybe crystallized?

I love ginger...

 

> As far as the Bob's Red Mill TVP, last night i did add

> some Gravy Master, which is just like Kitchen Bouquet.

> i might not have added enough though. i think i will

> use this brand of TVP for more of a chicken-like analog

> from now on... it is just too pale in color.

 

Have you tried the unbeef broth that was posted here? Maybe that

would be dark enough? I know a lot of bakeries use caramel color

(burnt sugar syrup), molasses, or coffee to darken pumpernickel bread...?

 

> Can't wait to experiment with cranberry sauces!

 

Have fun!

[Guest guest]

I haven't tried it personally but would soy sauce work to darken the color?

 

On 11/1/05, ~ PT ~ wrote:

 

>

> i really like using TVP and reconstituting it myself over

> buying the brands names of veggie crumbles, like MSF or

> Yves or Boca. Just way more economical.

> i still have not been able to find any TVP chunks around

> here, but a new healthfood store is going to open on

> November 5th, so i am hopeful!

> For anyone who has an idea, what is a way you have found

> to give your TVP a more dark brown color? The brand i

> use [bob's Red Mill] is a find mince, but very light in color;

> more tan than brown.

>

> ~ pt ~

>

> Earth is here so kind, that just tickle her

> with a hoe and she laughs with a harvest.

> ~ Douglas Jerrold 1803-1857