Easy Homemade Cranberry Sauce

I love the strong, bold , beautiful color of cranberries, and the sweet and tart taste of homemade cranberry sauce with my Thanksgiving or Christmas turkey tastes so much better than store bought. This easy homemade cranberry sauce is ready in 15 minutes and you only need 3 ingredients!

The flavor is so much better with fresh cranberries and you can customize the sweetness level to your liking. Once you try this easy homemade cranberry sauce, you’ll never go back to the store bought stuff!

Ingredients:

1 cup water

1 cup granulated sugar

3 cups fresh or frozen cranberries

*Optional: a sprinkle of cinnamon

Instructions:

1. The first step is to dissolve the sugar. Bring the water and sugar to a boil in a medium pot.

2.Add the cranberries and return to a boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. The cranberries are simmered with sugar and water until the cranberries burst. Adding a sprinkle of cinnamon will add a pop to the flavour.

3. Pour the sauce into a bowl, cover and cool to room temperature. Refrigerate until ready to serve. Makes 2 1/4 cups ( 565 ml)

HOMEMADE CRANBERRY SAUCE VARIATIONS

This is a basic cranberry sauce recipe, but you can add all different ingredients to cranberry sauce to customize it to your liking.

  • Brown Sugar Cranberry Sauce: Substitute brown sugar for the granulated sugar.
  • Cranberry Orange Sauce: Use orange juice instead of water and stir in 2 teaspoons of orange zest.
  • Vanilla Cranberry Sauce: Add one split vanilla bean to the sauce and let it sit overnight in the fridge.
  • Cranberry Cherry Sauce: Add 1 cup of chopped frozen dark cherries to the sauce.
  • Cranberry Apple Sauce: Use apple cider instead of water and add 1 diced peeled apple to the sauce.

What to do with Leftover Cranberry Sauce

I usually don’t have very much cranberry sauce left over, but if I do it tastes great on:

1. Turkey buns

2. Cranberry meatballs

3. Pour it over a block of cream cheese and serve with crackers

4. Swirl it into vanilla yogurt and and top your granola with it

5. Top your pancakes or waffles with a big spoon of warmed cranberry sauce. And a dollop of sweetened whipped cream

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Thanks so much for stopping by!

Warmly,

Rachel

How to Freeze Tomatoes

Today I’d like to share about how to freeze tomatoes. If you have an abundance of tomatoes from your garden or found a great deal on them at the grocery store, freezing tomatoes is so easy to do and you’ve got them all winter long for chili, spaghetti sauce, or soups. I find it much easier and a lot less work than canning tomatoes.

To begin, rinse off your tomatoes and remove the stems. I blanche my tomatoes to remove the skins but there are others who don’t.

I find it easier to core the tops of my tomatoes before I have them sit in boiling water for a few minutes.

After coring the tops of the tomatoes I pour boiling water over them so that they are completely submerged under the water, and I leave them that way for 3 minutes. Carefully, drain off the hot water and then add cold water to cool them. Drain off the cold water and remove the skins. You’ll find the skins slide off very easily for the most part.

Chop the tomatoes and measure out 3 cups and pour into a medium sized freezer bag. I use 3 cups because that’s how much is in a large can at the grocery store.

And that’s all that’s to it! Put them in your freezer and when you need tomatoes for a recipe, thaw them in the fridge overnight and you’re good to go. I also add them frozen to a recipe that I’m going to cook and they thaw quickly as the recipe cooks.

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If you find my posts at all helpful, I do appreciate you taking the time to share my posts or follow my account.

Thanks so much for stopping by!

Warmly,

Rachel

Favorite Fall Soups

Are you looking for fall recipes or fall food ideas? To continue with celebrating all things fall, I’ve gathered together a collection of fall soup recipes for your culinary delight. These yummy soups and stews are sure to satisfy and make for cozy, delicious fall dinners.

Roasted Butternut Squash and Bacon Soup

Sweet, salty comforting and everything is better with bacon. A delicious fall recipe!

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Vegetable Barley Soup

You will not miss the meat in this hearty, healthy vegetable barley soup with fiber and protein-rich beans. A fall Favorite!

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Chicken Pot Pie Soup

Total comfort food! Made in your instant pot, crockpot or on the stove – this yummy soup is paleo, whole30 and SO delicious! Easy to make and SO cozy – you’ll love how creamy and tasty this chicken pot pie soup is while being completely dairy free!

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Chicken Tortellini Soup

A quick and easy home made chicken tortellini soup that is both light and bright, and filling and hearty!

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Minestrone Soup

A hearty, filling soup that cooks in one pot on the stove top and it’s so healthy with all the fresh vegetables.

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Homemade Tomato Basil Soup

Made with yummy garden-fresh tomatoes, olive oil, flavorful garlic, onions, and fresh basil, you know exactly what you’re eating when you enjoy a bowl of this fresh tomato soup.

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Classic Lentil Soup

This lentil soup is packed with savory flavor and guaranteed to warm you up! Hearty enough to make a meal of and easy enough for a weeknight.

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Easy Beef Stew

Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until melt in your mouth tender. It’s comfort food heaven!

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Chicken Stew

This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth!

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Beet and Greens Soup

The flavour of sweet roasted beets combined with dill and a tangy balsamic vinegar will make this beet soup recipe a favourite!

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Corn Chowder

The ingredients here are simple pantry and refrigerator staples that come together to make the best pot of soup.

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Loaded Potato Soup

Homemade potato soup is so easy to make from scratch and beats any restaurant soup. The base is so creamy, hearty and filling. It’s like a delicious loaded baked potato with all your favorite toppings but as a soup, yes, please!

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Slow Cooker Chicken Noodle Soup

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For more chili, soup and stew ideas visit my Pinterest board

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If you find my posts at all helpful, I do appreciate you taking the time to share my posts or follow my account.

Thanks so much for stopping by!

Warmly,

Rachel

Best Ever Pumpkin Muffin Recipes

To help celebrate all things fall, I’ve gathered a super variety of the best pumpkin muffin recipes for you here. These are some of the most popular on Pinterest! These are healthy and easy pumpkin muffin recipes that not only make wonderful fall snacks but are fall favourites for breakfast on the go and great breakfast ideas for school.

Easy Pumpkin Muffins

These easy pumpkin muffins are the best! Perfectly fluffy and not at all dry. These pumpkin muffins are a delicious combination of sweet and spice.

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Pumpkin Spice Muffins

These pumpkin spice muffins are perfect for fall. So moist, filled with pumpkin, and topped with cinnamon sugar. Not only are they crazy delicious, they are a super easy dessert to make too!

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Almond Flour Pumpkin Muffins

These easy Almond Flour Pumpkin Muffins are low-carb, gluten free and include no refined sugars. Using only one bowl, these low-carb pumpkin muffins are sweetened naturally and can be frozen for a convenient breakfast!

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Applesauce Pumpkin Muffins (or Bread)

Easy breakfast hack! Make a batch of muffins and freeze them! When it is time for breakfast just take a few out of the freezer and put them in the microwave for about 30 seconds.

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Paleo Pumpkin Muffins

These paleo muffins are naturally gluten free, sweetened with maple syrup and are extremely easy to make.

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Pumpkin Protein Muffins

These pumpkin protein muffins will have your whole house smelling like fall! Not only are they delicious, but they have added protein, and a low amount of sugar per muffin!

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Cinnamon Sugar Pumpkin Muffins

These Cinnamon Sugar Pumpkin Muffins are moist pumpkin muffins that are super easy to make! They are topped with cinnamon and sugar for the ultimate Fall breakfast treat!

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Whole 30 Pumpkin Muffins

These whole30 pumpkin muffins are SO easy and made in the blender. You’ll never guess the secret ingredient that makes them sugar free!

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Pumpkin Flax Muffins

Soft, moist, healthy, and hearty pumpkin muffins that are not only gluten, dairy, and egg free but can easily be made vegan, too.

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Iced Maple Pumpkin Pecan Streusel Muffins

A delicious pumpkin muffin topped with a pecan streusel crunch and drizzled with a maple icing. It is all the amazing flavors of fall!

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Pumpkin Apple Harvest Muffins

An easy recipe for Pumpkin Apple Muffins that are incredibly moist, fragrant, and made with simple (yet healthy) ingredients like pumpkin puree, fresh apple chunks, oats, dried cranberries, pumpkin pie spice & cinnamon.

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Pumpkin Raisin Muffins

Great combination of spices here!

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Pumpkin Cream Cheese Muffins(Starbucks Copycat!)

These Starbucks muffins are light and moist and that cream cheese filling just happens to set them over the top!

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Pumpkin Zucchini Muffins

They’re packed with pumpkin, zucchini, coconut, walnuts and raisins. Sometimes they have dates or fresh cranberries instead. They’re very versatile, and super yummy. Did I mention how incredibly moist they are??!

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2 Ingredient Pumpkin Muffins

It doesn’t get much easier than this 2 ingredient pumpkin muffinsrecipe! It will satisfy all of your pumpkin cravings. Grab a cup of coffee or tea and enjoy one or two. They don’t disappoint!

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Healthy Banana Pumpkin Muffins

These Pumpkin Banana Muffins are a great healthy Fall breakfast! They’re mostly sweetened with banana, and made with less butter, with pumpkin puree instead. They’re a fluffy, banana-filled, easy breakfast to bake that kids and adults will love.

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Flourless Pumpkin Muffins

Flourless pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 9 grams of protein in each muffin!

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Pumpkin Cranberry Muffins

An easy one-bowl pumpkin muffin batter with fresh cranberries, these cranberry muffins are moist and flavourful and topped with a dusting of powdered sugar!

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Streuseled Pumpkin Buttermilk Muffins

These Streuseled Pumpkin Buttermilk Muffins are the perfect answer to a Fall season breakfast. Tangy, moist and with big hunks of crunchy streusel, I can’t think of a better way to enjoy my morning cup of coffee.

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Pumpkin Spice Muffins with Maple Cream Cheese Frosting

A 4-ingredient, super moist pumpkin muffin topped with maple cream cheese frosting for the perfect fall (or anytime) breakfast.

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If you find my posts at all helpful, I do appreciate you taking the time to share my posts or follow my account.

Thanks so much for stopping by!

Warmly,

Rachel

Easy Perfect Peach Pie

It’s peach season! One of my most Favorite times that I look forward to every summer! This easy perfect peach pie made from scratch is truly a taste of summer. I love peach season and this is a delicious way to enjoy this queen of summer juicy fruit!

The tender flaky crust will melt in your mouth and the pie isn’t too sweet but allows the natural juicy sweetness of the peaches to shine through. The ingredients are simple and the crust is so good but if you don’t want to make your own crust it’s easy enough just to use store bought pie dough.

Ingredients:

Pie Crust:

2 cups all purpose flour

1 tsp salt

2/3 cup shortening or lard (Tenderflake is my Favorite brand)

1/4 – 1/3 cup cold water

Mix the flour and salt together. Add the shortening and mash into the flour with a pastry blender or fork until you get the consistency of small pea- size lumps. Add the water and form into dough with your hands. Divide into two equal balls of dough. Sprinkle counter top with about 1-2 Tbsp of flour and roll out one ball of dough on top of the sprinkled flour to a thickness of about 1/8 – 1/4 inch. Gently roll up dough and then unroll over a 9 inch pie dish, completely covering the pie dish. Press dough into the pie plate and on the top edges of pie plate. Trim off excess dough from the outer edge of the pie plate. Roll out the second ball of dough as the first and then roll it up and set it aside to be the top crust after the peach filling has been added to the bottom pie crust.

Filling:

8 ripe peaches, peeled

1/4 cup brown sugar

1/4 cup white granulated sugar

3 Tbsp cornstarch ( or 4 Tbsp if peaches are extra juicy)

Place the peaches in a large heat proof bowl and cover with boiling water and let the peaches sit in hot water for 3-4 minutes. Drain off the hot water and then cover the peaches in cold water to cool and allow you to handle the peaches without being too hot. This will loosen the skins and allow you to peel the peaches with ease. Peel and slice the peaches and combine with the sugar and cornstarch. Wet the edge of the bottom pie crust with a thin film of water to help the top and bottom pie crusts stick together. Place the peach filling on top of the bottom crust, unroll the top pie crust gently over top the pie filling and then press the edges of the top and bottom pie crusts together with your fingers. Trim off excess pie dough from the top pie crust edge. Poke a few steam vents in the center of the pie with a fork. Bake at 375 F on the bottom or second from the bottom oven rack for 45 – 60 minutes. Let cool and serve with whipped cream or ice cream. Enjoy!

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Warmly,

Rachel

Healthy High-Protein Snack: “I -Can’t – Stop – Eating – it” Hummus

With my garden full of ripe summer veggies to harvest, this hummus is so delicious for dipping veggies (or chips) in! This is also great in wraps or sandwiches with tons of flavour! Chick peas(garbanzo beans) are a great source of protein and olive oil is high in healthy monosaturated fats which makes this a fantastic healthy snack.

Ingredients:

1 can chick peas (540 ml or 19 fl oz), rinsed and drained

1/2 cup olive oil

2 Tbsp fresh parsley, roughly chopped

1 green onion or 2 Tbsp chopped chives, chopped in large pieces

1 Tbsp lemon juice

2 garlic cloves, peeled

1/4 tsp salt

Combine all ingredients in a food processor, cover and process until blended. Transfer to a bowl and refrigerate until served.

This is a quick and easy snack as there is not a lot of chopping involved as the food processor does it. I chopped the garlic cloves in half and the green onion and chives in large pieces. Just throw everything in and blend!

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Warmly,

Rachel

Mouth-Watering Hot Dog Recipes and Ideas

Mouth-watering Hot Dog recipe roundup~ here’s everything you need to know about this classic summertime or anytime food including hot dog recipes, hot dog chilli recipes, hot dog bar ideas, hot dog toppings and hot dog bun recipes! Click on the title to take you to the recipe.

On my blog here at Rachel Home and Life, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.

The California Hot Dog

California Hot Dogs are such a delicious twist on the ever popular hot dogs and the flavor of the creamy avocado, and feta cheese gives this hot dog the taste Summer is made for.

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Air Fryer Hot Dogs

These air fryer hot dogs will save you time in the kitchen!

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Gourmet French Onion Hot Dog

Hot dogs topped with caramelized onions, melted Gruyere cheese, and a super simple sauce are a great way to give your average hot dog a gourmet makeover.

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Keto Pigs in a Blanket

These keto pigs in a blanket are made with almond flour which makes them a great low carb idea.

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Chicago Style Hot Dog

The sacred combo of short peppers, mustard, pickle, relish, onion, tomato, and celery salt makes this a classic.

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Carolina Style Hot Dog

Carolina Style Hot Dogs are covered in a beefy chili, creamy homemade cole slaw, and onions. Ketchup and mustard are optional.

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Hot Dog Chili

This is a rich yet simple chili to add to your hot dog and then you can add any additional chopped veggies or toppings when you’re loading it up.

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Mac and Cheese Hot Dog

All your favorite comfort foods rolled into one.

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1 Hour Homemade Hot Dog Buns

You may never buy a bag of hotdog buns again once you taste these soft and flavourful homemade ones!

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Hot Dog Bar Ideas

Looking for some great ideas to make your own hot dog and sausage bar?

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Thanks so much for stopping by!

Warmly,

Rachel

Easy Easter or Spring Dessert Idea

Easy Flowerpot Trifles

These flowerpot chocolate trifle desserts, that are prepared in small pots, create the illusion of new growth with spring flowers. Each trifle is layered with chunks of chocolate cake or brownies, chocolate pudding or mousse, whipped cream and Skor bar, and then topped with a decorative flower and leaf. These are easier to make than you think and make a delightful and delicious Easter or spring dessert!

On my blog here at Rachel Home and Life, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.

Use 4 (or however many you may need) unglazed, untreated terra cotta flowerpots(each with a 6 ounce capacity, about 2 3/4 inch tall and 2 3/4 inches across the top). Thoroughly wash the new pots in soap and hot water before using.

Ingredients:

(For 4 Flowerpot Trifles)

1 small chocolate cake(either a mix, from scratch, or store bought)or pan of brownies(you’ll probably have leftovers)

1/2 cup whipping cream

2 Skor chocolate bars

2 small containers (440g each) chocolate pudding snacks or 1 box Jello chocolate mouse

4 decorative icing flowers and leaves(I purchased mine from the Bulk Barn). If you can’t find any, just use mint leaves and omit the flowers to still give the illusion of new growth.

Directions:

I was in a hurry and so just used store-bought two-bite brownies, chocolate pudding snacks and flower wafer decorations. I found the flower decorations and Skor chocolate bars at the Bulk Barn.

If you’re making the cake, make it according to package directions and then cool. If you’re making the chocolate mousse, make it according to package directions. Whip the cream and sweeten to taste.

Chunk and crumble cake. Break up Skor bars. I used bigger chunks within the layers of trifle and then smaller, finer crumbs or pieces to resemble small pebbles or dirt on the the top layer.

In each terra cotta pot start with a bottom layer of chunks of cake, then a layer of mousse, whipped cream and Skor bar. Repeat layers. For the top layer I used chocolate pudding and then the Skor bar crumbs and a decorative wafer/icing flower and leaf. Store in fridge until ready to serve.

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Warmly,

Rachel

Julienne Vegetable Salad with Lemon Vinaigrette

A colourful and crisp salad idea, this salad recipe is best made ahead of time for flavours to blend.

On my blog here at Rachel Home and Life, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.

Ingredients:

1 cup sliced green beans 2 inch lengths

1 cup julienne strips of carrot 2 inch lengths

1 cup julienne strips of zucchini 2 inch lengths

1/2 cup snap peas

1/2 cup mushrooms

Salt and pepper to taste

Lettuce leaves(or a mix of spring greens), torn in bite sized pieces

Lemon Vinaigrette

2 Tbsp olive oil

1/4 cup lemon juice

2 Tbsp chopped fresh parsley

2 Tbsp chopped chives

1 clove garlic, minced

Julienne strips:

Blanche the green beans, carrots and snap peas in boiling water for one minute. Immediately drain and plunge into cold water. Drain when cool and dry well. Combine green beans, carrot, zucchini, snap peas and mushrooms.

Combine vinaigrette ingredients in a small bowl and mix well. Pour over vegetables, toss well and place on top of lettuce leaves. Season with salt and pepper. Cover and refrigerate until serving time.

Enjoy! I used a mix of spring greens(baby lettuces, baby kale, arugula, baby chard, baby spinach, radicchio) that came in a salad kit from the grocery store.

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If you find my posts at all helpful, I do appreciate you taking the time to share my posts or follow my account.

Thanks so much for stopping by!

Warmly,

Rachel

Super Refreshing Summer Iced Teas

Sipping on an iced tea on a sizzling hot summer day is so satisfying. Quench your thirst with these homemade super refreshing summer iced teas that are infused with loads of flavour! Click on the title of each to see the recipe.

On my blog here at Rachel Home and Life, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.

Blackberry Infused Earl Grey Iced Tea Latte

This beautiful vibrant delicious addition to your summer table has been pinned over 100 thousand times on Pinterest!

Iced Peach Green Tea

Iced peach green tea is refreshing, fruity, flavourful, and naturally sweetened. No weird syrups or added flavours–just fruit and iced green tea!

Iced Lavender London Fog Latte

Super refreshing, comforting and energizing – this Iced Lavender London Fog Latte Recipe will be your new favorite!

Bubble Tea

Find everything you need to know to make this creamy, delicious, and surprisingly simple Bubble Tea Recipe right at home.

Raspberry Iced Tea

Making iced tea from scratch is super simple and only takes a few ingredients. You can use fresh or frozen raspberries for this refreshing summer drink recipe.

Healthy Homemade Iced Tea

Made from only 3 ingredients, with NO refined sugar and NO artificial sweeteners! Under 50 calories per serving!

Thai Iced Tea

Thai iced tea is made up of a tea mix that’s steeped in hot water, then mixed traditionally with sweetened condensed milk and topped with crushed ice.

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If you find my posts at all helpful, I do appreciate you taking the time to share my posts or follow my account.

Thanks so much for stopping by!

Warmly,

Rachel