The Cunning Whisk

Ingredients:

• 12 oz. cranberries, fresh
• 1/2 c. sugar
• 1/2 c. water
• 1/2 c. mandarin orange slices
• 1/2 c. mandarin orange juice in light syrup
• 2 Tbsp. honey
• pinch cloves, ground

Directions:
Bring water, juice/syrup and sugar to a boil. Empty in cranberries and mix thoroughly. Let cranberries come to a boil and reduce heat to slow boil. Add in mandarin orange slices and mix together. Sprinkle a pinch of ground cloves over mixture. Simmer for about 10 minutes, stirring frequently. Mix in honey stir for a bit, until well incorporated. Turn off heat, still stirring occasionally, until sauce is mostly cooled. Place a fine mesh strainer/sifter over the container you wish to store the sauce in. Pour the sauce through the strainer, mixing and mashing against the walls until only the cranberry skins and very little orange pulp remain and most of the jelly has gone into the container. Once cooled completely to room temperature, store in the refrigerator for up to 4 weeks.

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Ingredients:

• 3/4 c. dark brown sugar
• 1/4 c. confectioners’ sugar
• 1/2 c. butter, softened
• 3 eggs, large
• 1/4 c. molasses
• 1/2 c. apple sauce
• 4 c. flour, all-purpose
• 1 1/2 tsp. baking soda
• 2 tsp. ginger, ground
• 1 tsp. cinnamon, ground
• 1/2 tsp. nutmeg, ground
• 1/2 tsp. cloves, ground
• 1/8 tsp. black pepper
• 1/2 tsp. salt

Directions:
Preheat oven to 380°F. Cream butter with powdered and dark sugars. Add eggs, one at a time, and then blend in molasses and applesauce. Beat until smooth. In a separate bowl, sift together flour, baking soda, salt and spices. Fold dry ingredients into wet ingredients in about three or four doses.

Grease and flour twelve muffin cups, or alternatively use cupcake liners. Fill cups most of the way — recipe should only make 12 standard size muffins. Slide muffins into oven and turn heat up to 400°F. Bake for about 20 minutes. Serve with confectioners’ sugar dipping sauce.

Yield: Dozen

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