Tag Archives: side dish

Cranberry Sauce

T.R.’s Homemade Cranberry Sauce #SundaySupper

The Sunday Supper bloggers are honoring  T.R. Crumbley, a fellow blogger and friend to many, who passed away this summer. We are making some of T.R.’s recipes or creating a gluten-free recipe of our own as T.R. was a gluten-free recipe creator.

While T.R.’s site is not up anymore, his recipes are archived in the WayBack Machine- something Sue Lau, of Palatable Pastime, reminded me of- she thinks just like a librarian! As it’s name implies, the WayBack Machine has a record of old and forgotten websites. As a librarian, I have used it a ton, to find old sites that just disappear. Sue, reminded us of the Wayback as a place to find T.R.’s recipes and I am so glad that I can honor him in this way and make a recipe directly from his own recipe collection. This is an exact copy by T.R.:

Homemade Cranberry Sauce

Not for the diabetic

You’ll need:
– 1 cup sugar
– 1 cup Orange Juice
– 16 oz organic cranberries
– 1/4 cup dry white wine
– whisk
– pot with lid
– potato masher

– Whisk together sugar and oj and bring to a boil on medium.
– Add cranberries and let boil until cranberries have popped
– Mash cranberries and add wine.
– Keep stirring for about 5, let stand to thicken and serve.

This is exactly how I did it, except I used non-organic cranberries. Just perfect. I love cranberry sauce – especially after Thanksgiving on my favorite sandwich, loaded with turkey and stuffing, and this yummy sauce- so good! This sauce is a 4-ingredient, 10 minute wonder…Thanks T.R.~

Here it is in my own words, and printable for you- worth making for sure!

T.R.’s Homemade Cranberry Sauce

T.R.’s Homemade Cranberry Sauce

Recipe from T.R. Crumbley for his original Homemade Cranberry Sauce.


  • 1 cup sugar
  • 1 cup Orange Juice
  • 16 oz fresh cranberries
  • 1/4 cup dry white wine


  1. Whisk together sugar and orange juice and bring to a boil on medium.
  2. Add cranberries and simmer until cranberries have popped. Reduce the heat to low.
  3. Mash cranberries and add wine.
  4. Keep stirring at a simmer for about 5 minutes. Turn the heat off and let stand to thicken and serve, either warm or chilled.
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Cranberry Sauce

“Knowing” someone only virtually, is a strange thing. I never got to meet T.R. face to face- but I chatted with him regularly…on Twitter in our Sunday Supper chats. Appropriately, this week is the last twiiter-chat for SundaySupper bloggers as we will no longer be chatting there on Sunday nights. The sun-downing of that social interaction, will hopefully bring new things to light, and hopefully T.R. would be honored by this. I am glad to have had the opportunity to “know” you a bit, T.R. Rest in peace~ For more recipes that honor T.R. and his gluten-free recipe legacy, check out the rest of the SundaySupper bloggers:

Gluten Free Sunday Supper Recipes

Sleigh Ride Starters

Seasons Greetings Sides

Making Things Merry Main Dish

Decking the Halls Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cranberry Sauce

Also linking up with Meatless Monday over at Confessions of a Mother Runner!

Salt Potatoes: A Summer Staple


This post was originally published February of 2014.  I have updated the recipe and since it’s summer, thought many of you would love this!

For those of you who have never had or don’t know what a salt potato is, you are and have been missing out on a salty, creamy, deliciousness, that I feel so lucky to have enjoyed for the better part of my life.

In central New York, they are a summer staple with BBQs and picnic table eating. You can buy the potatoes packaged with their salt in most stores for most months of the year, but definitely all summer long.

Now, living in Massachusetts, you can find Salt Potatoes in maybe two stores for maybe two weeks. At any other time, I get some very strange looks, when I ask for them. “What kind?” “Can’t you just use small potatoes and add salt to the water?” Technically, I guess you can. Here’s how I have done it in a pinch:

Salt Potatoes


  • 4 pounds small (new) potatoes
  • 1 1/2 cups salt
  • 1 sick of butter, melted, and 1/2 stick more for serving
  • Handful of chopped parsley (optional, but with all that butter, you will need to feel virtuous about consuming your greens!)


Wash the potatoes. Fill a large pot with water. Stir in salt until it no longer will dissolve.put the potatoes in the pot, and bring to boil, reducing heat and simmering until potatoes are tender, but firm. Meanwhile, melt your butter, and chop your parsley. Drain potatoes when done, pour butter and parsley over potatoes, and serve. If you like, serve extra butter with each serving. I do.


They taste a lot like the real thing. Maybe not as perfect, but they do just fine until I can make it home.

Summer is here…I am coming for you Salt Potatoes!

Crockpot Meatless “Cuban” Beans

cuban beans

I have a book by Cybele Pascal, who is a hugely wonderful author and chef of allergy-free cooking.  Her book, The Whole Foods Allergy Cookbook has so many inspiring and great tasting recipes.  I have over-loved my library borrowed copy so many times, I figured that it was about time that I shared her genius with you!

Here is her recipe, adapted for the crockpot by me for HAG,which she title’s “Raf’s Cuban Rice and Beans”:

Crockpot “Cuban” Beans


  • • 1 large onion, diced
  • • 4 cloves garlic, minced
  • • 2 bay leaves
  • • 4 tablespoons olive oil
  • • 1 green pepper, cut into 1/2 inch pieces
  • • 2 teaspoon oregano
  • • 1 tablespoon cumin
  • • 1/4 teaspoon cloves
  • • ¼ teaspoon pepper
  • • 1 bag of dried black beans, (pre-soaked, using my quick soak method)
  • • 1/4 teaspoon pepper
  • • 1/4 cup red wine or cider vinegar
  • • 1 tablespoon honey
  • • 2 chili(s) in adobo sauce


Drain the quick-soaked beans, place in the slow cooker and cover with 1 inch of water.

Meanwhile in a pan, saute the onion until soft. Add the green pepper, garlic, oregano, cumin, pepper, and clove. Saute 1 minute (don’t skip this step, as I think it really makes the spices open up and get fragrant). Place the veggies in the crockpot.

Add the vinegar and honey with the adobo-chilis, and cook on low for 8 hours. Because the beans are not cooked, I wouldn’t cook this on high.

*SHORT-CUT: If you want to use already cooked beans in the recipe, just use 4 cans of beans (about 6 cups of cooked beans) and then add 2 cups of water to the mixture. Follow the rest of the recipe as written. You can cook this on high for 4-5 hours.

Place all ingredients in the slow cooker on low for 8 hours.

During the last hour of cooking time, salt the beans according to your taste (I add one teaspoon of kosher salt).

Serve with some rice of your choosing, and garnish with any toppings you love (greek yogurt, sour cream, tomatoes, avocado, cilantro).


* I have made this with a ham-hock before which is nice, and adds lots of flavor…but it also stops being a vegetarian dish for your veggie-friends, and it also adds a lot of sodium! Delicious without it! I added the adobo chili to the original recipe to ramp up the flavor instead.


So admittedly, my husband likes it way better with meat.  If your life doesn’t lend well to meatless dishes, than reserve this for a side dish, or add the meat!  I think it is great either way. You will see!

For other vegetarian recipes, check out Powered By BLINGThe Fit Foodie Mama, and Running on Happy.