Cinnamon Apple Cranberry Sauce


In honor of the upcoming Thanksgiving holiday, here is a yummy healthy side dish to try out with your family dinner. 


Total Time: 45 min
Prep 10 min
Inactive 20 min
Cook 15 min
Yield: 12 servings
Level: Easy



Ingredients

2 cups cranberry juice
1 (6-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 Gala apples, peeled, cored and diced
2 teaspoons corn starch
Directions
In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.

Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.

Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/cinnamon-apple-cranberry-sauce-recipe/index.html?oc=linkback

 
 
Why Michigan? Why start and write a blog devoted to Michigan? Will anyone read this blog? These are the very questions I started asking myself this past weekend before putting together my blog site.

The answers are simple. 

Why Michigan? Because I LOVE everything about living in Michigan. I was born and raised in central Michigan and spent my childhood traveling around Michigan for family vacations. There is not a childhood memory that doesn't involve some trip to northern Michigan. My first and main love is northern Michigan. I am truly blessed to be living in this GREAT state. From the Mighty Mac and her Great Lake freighters, to Lake Superior's might and Lake Michigan's beautiful shoreline, to Traverse City and it's divine wine and cherry produce, to the Upper Peninsula and everything that is simple and natural about the U.P...Michigan is a very unique place and has a beautiful story to tell. We have amazing products born and raised right here. My goal is to share these places, share stories of the past, and celebrate our unique products; Everything Michigan! 

Why write a blog about Michigan? I want to share my number one passion with the rest of the world! Currently I am a 3rd grade teacher at a Michigan school district and the thing I love most about 3rd grade is being able to share my passion about Michigan with my students through our Michigan history curriculum. Now, I want to share that very same passion with you!

Will anyone read this blog? I sure hope so, but if not, that it is okay with me too. My goal is to share my knowledge and passion with others. I also want to help spread the word about amazing places in the state in hopes to get others to travel and fall in love with Michigan too. My second goal is to showcase products of Michigan in hopes of possibly boosting our economy. Last but not least, I want to inspire other Michiganders and Michigan lovers to become healthy and lead successful, passionate lives while we enjoy the beauties of Michigan. In reality though, I am doing this for me and to leave a legacy of my Michigan passion for my future children and grandchildren. These are my words...my story and Michigan's story told through my words, thoughts, reflections and pictures. I hope you enjoy this blog. Thanks for stopping by! Please feel free to say hello. :)


 
 
Vegetable Deer Soup 


Original recipe makes 10 quarts
  • 1/2 cup butter
  • 2 pounds venison stew meat
  • 3 cups chopped cabbage
  • 3 large potatoes, cubed
  • 2 (15 ounce) cans peas, drained
  • 2 (15 ounce) cans carrots, drained
  • 2 (15 ounce) cans green beans, drained
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 2 (15 ounce) cans diced tomatoes with juice
  • 1 cup butter
  • 1 (64 fluid ounce) bottle tomato juice
  • 1 (32 fluid ounce) container beef broth
  • 2 tablespoons white sugar
  • 2 tablespoons beef bouillon granules
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 pinch ground cumin
  • 1 pinch ground mustard
  • 1 pinch curry powder
  • 1 pinch cayenne pepper
  • 1 pinch dried parsley
  • 1 pinch Italian seasoning
  • 1 pinch garlic powder

Directions
  1. Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.

  • PREP45 mins
  • COOK2 hrs
  • READY IN2 hrs45 mins    



Recipe taken from Allrecipes.com 

 
 
It's Deer Season here in Michigan. Rifle season is fast approaching on Friday, November 15th. In honor of Michigan's hunting tradition, I have decided to share a healthy venison recipe each day until Friday, opening day of rifle season. I hope you find these recipes useful and delicious.