Recipes

John B’s Cranberry Relish –

Cooked from scratch in just minutes!

Ingredients:
1 pint fresh organic cranberries
1/2 – 1 cup of organic sugar

Directions

Boil 1/2 cup water.
Add 1 pint cranberries, reduce heat, and simmer for 5-10 minutes, until most or all cranberries pop.
Add 1/2 to 1 cup sugar near end of simmering.
Leave sauce coarse, or mash to a smoother consistency.

Variations:
Add chopped pecans, almonds, or hazelnuts to sauce for some crunch.
Add fresh sliced apples to sauce as it cooks.
Grate fresh ginger into sauce.
Substitute maple syrup for sugar (reduce amount if using maple syrup; it’s sweeter than
sugar).

Robert’s All Purpose pork brine

Ingredients
8 cups water
1/3 cup salt
1 lemon or 1 Tblsp Cider Vinegar

Directions
Combine water and salt* in a pot and bring to a boil. Shut off and allow to cool slightly. Cut the lemon in half, squeeze the juice into the salt brine and throw the lemon halves in after. Once the mixture has cooled completely, add your protein and refrigerate 6 hrs. to 3 days.

* This is a great time to add any other seasonings you might wish. Classic favorite include fresh thyme, bay leaf and peppercorns.

John B’s Quick Pickled Peppers –

Ingredients:
Enough fresh sliced jalapenos to fill a jar
Equal parts water and wine
Optional
Pinch of sugar
Touch of oil (like olive)

Directions

Simply boil equal parts water and wine, cider, or white vinegar, and pour over a jar of sliced jalapenos (remove the seeds and ribs to reduce heat, or go all out like I do, and leave them in for extra heat).  Some like to add a touch of sugar, and/or a touch of oil (like olive).  Reseal the jar and refrigerate.  Done!  In a few days, you can start eating refrigerator pickled peppers, which will keep for months.  One pound will go a very long way with these spicy things.