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Tuesday, November 13, 2012

Announcing the 2nd Annual Cookie Swap for a Cause!


All the sweet holiday goodness, 10X the money for charity!
Last year, over 90 people swapped over 6000 cookies and the Glad to Give campaign gave Cookies for Kids' Cancer $.10 for each of them.  This year, they've upped the ante to ONE DOLLAR per cookie so the challenge is on!  Can we get to 10,000?

RSVP today to get in for free (after 12/2, you'll have to pay to get in) and tell all of your non-baker friends to come, eat yummy cookies, and give to a great cause!

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share it!

Monday, November 12, 2012

Recipe: Angela's Cranberry Chutney


You either love canned cranberry sauce, or you don't. Growing up, I was never a fan of that gelatinous reddish mass that slid out of the can, its embedded grooves acting as a guide for slicing. It always tasted a bit metallic to me, but maybe that was from having to open the can and dump it on a plate, one of my Thanksgiving jobs. Many in my family love it, my grandma Pat in particular, but I avoided the cran classic when altogether possible.

That was until my mother moved in with her fiance and Thanksgiving became a giant blended family affair.  My step-grandmother, Angela, makes a cranberry chutney that makes the New England berry sing its tart, sweet song. Melded together with fall fruits and autumn spices, this is a condiment that celebrates the cranberry, liberates it from the sad, sad can, and makes even the driest turkey delectable (well, maybe not that last one, but it sure is amazing on leftovers sandwiches the next day!).

You may want to double the recipe, because even those who aren't cranberry converts may be spooning this onto their plates with abandon. Though not grandma Pat, she still loves her can. Some things never change.


Angela's Cranberry Chutney

Ingredients:
2 lbs. cranberries
2 apples (chopped, not peeled)
2 pears (chopped, not peeled)
2 Cups sugar
1 Cup fresh orange juice
1/2 Cup raisins
2 tbsp. orange peels or zest
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 Cup Cointreau, Grand Marnier or any other orange-based liqueur

Wash cranberries. Combine all ingredients except liqueur in a large sauce pan. Bring to a boil and let simmer for twenty minutes or until berries pop open. Add Cointreau, mix well and let cool. Serve at room temperature.

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share it!