Confession. I’m a giant bookworm. It’s a condition that dates back to my early childhood. My parents have time-lapse video from Christmases long past where I don’t move from the same armchair for over 10 hours. I’m a constant figure as the room buzzes with holiday activity around me. Motionless, except the occasional turning of a page. My favorite place to be is completely engrossed in a great novel, oblivious to the world passing me by. As such, it’s no great surprise that I’ve always wanted to host a book club. I was recently given the opportunity to start one with friends, and I jumped at the chance. Books and my best gals? Win-win. Bonus prizes for me include the excuse to use my grandmother’s dainty teacups, and making delicious treats for my guests. I began with this amazing cranberry upside down coffeecake.
We are having an aerobics session at tomorrow’s MOPS. And, my table is on tap for breakfast foods. I figured I should bring something that’s not laden with sugar, butter and cheese. Drat. These muffins totally fit the bill. They are chock full of fruits and veggies – and almost no fat! They are moist, delicious and practically guilt free! Seriously. These are absolutely fantastic. Yippee! Bring on the workout! I’m ready. I hope tomorrow’s exercise session is something like the included video. That would make me so happy. And probably would also make me fall on my face…but I’d be happy! [Read more…]
So, compote is a pretty fancy term for fruit in a sugar syrup. In this case, it reminds me very much of the most awesome cranberry sauce you’ve ever had. Spiced and fragrant instead of just the blah dash of color on the corner of your Thanksgiving plate. Delicious with “Colleen”, my Pumpkin Eggnog Bread Pudding. The post for the bread pudding has a photo of the compote along side it.
Spiced Cranberry Compote
1 1/2 cups frozen or fresh cranberries
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup orange juice
1 1/2 teaspoons orange zest
1. In a small heavy-bottomed saucepan combine the cranberries, nutmeg, cinnamon, sugar, orange juice and zest. Bring to a simmer over medium-high heat then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 4 to 6 minutes. Let cool completely before serving.
The compote can be made ahead, refrigerated, covered, for up to 2 days. Remove 1 hour before serving; serve at room temperature.