Chipotle Cranberry Marmalade

I created some delicious pepper jelly a couple of years ago, no, I was inspired by a recipe I found in Matthew Mead's new holiday publication, well, okay I had some cranberries I needed out of the freezer, and I was craving pepper jelly, and I really wanted to make something delicious with the mandarins we had but couldn't eat before they went bad. So it was all those reasons that I created this new recipe, but couldn't settle on how to start this. There you have it, I have all the reasons in the opening sentence. Lol. This is great on turkey sandwiches, or cream cheese and crackers, there are a lot of ways you could use this.
Here's the recipe:

Chipotle Cranberry Marmalade

10 mandarins  - peel all but three and thinly slice. About 3 cups
2 1/2 cups frozen cranberries
1 1/2 cups minced onion
1 cups cider vinegar
1 1/2 t. canning salt
4 T. instant pectin
3 whole cloves
2 allspice berries
5 cups sugar
7-8 half pint canning jars, sterilized

In a large pot combine fruit, onion, salt and vinegar. Simmer for 10 minutes and then crush with potato masher. You should have about 4 cups pulp and juice combined. Sprinkle the pectin over the pulp in the pan. Add the sugar and bring to a boil. Boil hard stirring constantly, for one minute. Take off of the heat and pour into sterilized jars. Water bath process for 15 minutes. Yield 7-8 half pints

Maple Apple Spinach Salad

This is a spectacular salad for dinner or potlucks.

I've taken it many times, and each time I get multiple requests for the recipe. It has all the flavors of Autumn, crisp juicy apples, sweet maple syrup, pecans or walnuts and savory bacon.

Not to take full credit for this, I found a version of this recipe on a tag on a bottle of Maple syrup. I changed the amount of syrup from 1 cup to 1/3, which is much more to everyone's liking. The dressing has just enough sweet, sour, salty to make the salad a real winner.

Maple Glazed Apple Salad        Serves 6

1/3 c. pure maple syrup
4 small apples cored and chunked
8 c. washed spinach or mix with some romaine
3 T. Cider vinegar
1 T. Dijon or hot and sweet mustard
1 clove minced garlic
1/4 c. olive oil
2 T bacon grease
6 slices bacon, cooked and crumbled
1 c. cubed sharp cheddar cheese
½ c. chopped pecans or walnuts
½ t. salt
1/4 t. pepper

Broil or fry bacon until crisp. Whisk vinegar, remaining syrup, mustard, garlic, olive oil, salt and pepper.  Combine greens, nuts and cheese in large bowl. Add apple slices and then pour over salad . Toss to coat. Serve immediately.

Greek Hoagies - Game Meat Recipe

Nature Guy is sharing a photo of the innards of an Elk Greek Hoagie sandwich we created the other night. You could use burger, but we had elk, thanks to a dear friend, and decided to try something different. I browned the burger in a tad bit of olive oil because the meat was so lean, but just enough to keep the meat from sticking. I added a dash of garlic powder, onion powder, Italian seasoning and a bit of salt and pepper while it was cooking.
As toppings we used julienned cucumber and carrot mixed with a splash of apple cider vinegar, a pinch of sugar, and salt and pepper. We also thinly sliced purple onion and red bell pepper.
To build the sandwich we used stadium style hot dog buns which we slathered with mayonnaise. cover one side with some of the ground meat. Top that with Feta cheese, the veggies and close. That's it! Easy and delicious!
What you will need

Greek Hoagies
1 lb. ground burger cooked and seasoned with garlic powder, onion powder and Italian seasoning
1 pkg. stadium style hot dog buns
1/2 cucumber and carrot julienne sliced, marinated in a splash of apple cider vinegar, a pinch of sugar and a dash of salt and pepper
thinly sliced purple onion and red bell pepper
mayonnaise
Feta cheese