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I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1 bag of fresh cranberries 1 Granny Smith apple, cubed 1/2 cup packed brown sugar 1/2 cup pure maple syrup | 1 cup apple cider or juice 1/2 cup dried cranberries 1/2 cup of walnut halves |
Step by Step Instructions
Place all the ingredients into a medium saucepan.
Place over medium heat until the mixture begins to simmer.
Watch the mixture, stirring occasionally and helping to pop the cranberries on the side of the saucepan.
When the mixture has simmer for at least five minutes and the cranberries have all popped and the mixture has slightly thickened, remove from heat and cover.
Allow the compote to cool at room temperature before serving.
This can be made well in advance of serving. Up to three weeks. Store in a jar or air tight container in the refrigerator. Do not freeze. Do not can due to the walnuts.
Enjoy!
Maple Walnut
Cranberry Conserve
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