While shooting at Trent DeBerry and Collin Robison’s beautiful home for the Autumn 2015 issue of Nora Murphy Country House, http://www.noramurphycountryhouse.com/magazine/autumn-2015/country-house-style/#.VkSqiaQzTtA, we got to talking about two of our shared loves; family and holiday traditions.
Originally both from Texas, where Trent’s family can be traced back for many generations, food is a large part of family gatherings and holidays. Along with the delicious recipe for Mariposa Popovers, http://noramurphycountryhouse.com/2015/11/foodie-friday-the-mariposa-popovers/, they shared Trent’s Great-Aunt Mame’s delicious Texas take on cranberry sauce, and an extraordinary flavored butter. If you like sweet-heat (note the jalapeño), then you have to try these recipes for your next holiday meal.
A great big Connecticut thank you to Trent and Collin for sharing their beautiful home and heirloom recipes!
Aunt Mame’s Pineapple Lime Cranberry Sauce
1 12-ounce bag of cranberries, rinsed and drained
1 8-ounce can of crushed pineapple, undrained
½ cup granulated sugar
½ cup brown sugar, packed
1/3 cup water
1 jalapeño pepper, seeded and finely diced
2 teaspoons finely grated lime zest
1/8 teaspoon of ground nutmeg or cinnamon
In a 3-quart saucepan, or 9-inch skillet, combine all of the ingredients.
Over medium heat, bring mixture to a boil, stirring to dissolve sugars.
Reduce heat and simmer uncovered, occasionally stirring, for 15 minutes, or until mixture thickens. Sauce will continue to thicken as it cools.
Remove from heat and cool to room temperature.
Serve at room temperature or chilled.
Makes 3 cups.
1 ½ cups butter, slightly softened
1 cup Aunt Mame’s Pineapple Lime Cranberry Sauce
Place the butter into the work bowl of a stand mixer fitted with a paddle attachment. Beat on high until light and fluffy.
Add the cranberry sauce and mix until well combined.
Spoon or pipe the flavored butter into small ramekins or onto side plates.