Thursday, December 9, 2010

See's Butterscotch Squares without the Chocolate

2 cups brown sugar, packed
3/4 cup heavy (whipping) cream
6 tbsp. butter (not margarine)
1/4 tsp vanilla (or maple) flavoring
1 1/2 cups confectioner's or XXX sugar
1/2 cup chopped pecans (use nuts only if you want to destroy the flavor)

Combine brown sugar, whipping cream and butter in large heavy saucepan. Heat and stir until boiling. Reduce heat and simmer for 15 minutes. 

Remove from heat. Add flavoring, confectioner's sugar (and pecans if you must). Mix well.

Spread into an UNgreased 8x8-inch pan. Cool to room temperature.

Cuts into about 36 pieces.

Cranberry Relish

3 pkg. Whole, Fresh Cranberries
3 Granny Smith Apples; peeled, cored, divided into 8 sections and sliced into ¼ inch slices
6 Oranges; juiced plus enough water to make 4 cups of liquid (or you can simply use 4 C of orange juice)
1 C Raisins
3 Tsp. Cinnamon
1 Tsp. Cloves
¼ Tsp. Nutmeg
1 Box MCP Pectin
4 C Sugar

In large pot fold all ingredients EXCEPT sugar.  Cook over medium heat until fruit comes to a gentle rolling boil.  Slowly add sugar and bring to rolling boil and let boil for 1 minute.  Ladle into prepared canning jars, place flat lids, screw on rings and invert for 1 hour.  Jars will self seal.  You may do a water bath to seal if you wish.  Yields 12 ½ pint jars or 7 pint jars.  This will keep in the pantry for 5 years (in my experience) but refrigerate once opened.