Cranberry Sauce Muffins

Cranberry Sauce Muffins | Sarah J. Hauser

I meant to post these muffins around Thanksgiving when, if you’re like me, you’re swimming in leftovers. But as maybe you can relate, the holiday craziness seemed to appear out of nowhere and suddenly trips to the post office, last minute errands, and making cookies for my kids’ preschool party became both urgent and important tasks. Freshly baked muffins don’t usually qualify as urgent—but hey, still important, right?

Thankfully, cranberry sauce is simple to make even when leftovers are long gone. I’ve also made this muffin recipe using the good ‘ol store bought stuff from the can, although I recommend buying the “whole berry” cranberry sauce instead of the jellied version. (Did anyone else’s grandmother serve the jellied version on a serving dish in the exact shape of the can? I usually buy a can every year and serve it like that in her memory. It’s funny how the random quirks can make such an impression.)

Anyway, here you go: freshly baked muffins with warm spices and festive cranberry sauce. I also highly recommend a generous pat of butter for serving, for obvious reasons.

What are you baking this time of year?

Cranberry Sauce Muffins | Sarah J. Hauser
Cranberry Sauce Muffins | Sarah J. Hauser
Cranberry Sauce Muffins | Sarah J. Hauser
Cranberry Sauce Muffins | Sarah J. Hauser
Cranberry Sauce Muffins | Sarah J. Hauser
Cranberry Sauce Muffins | Sarah J. Hauser

Cranberry Sauce Muffins
Yields 12 regular-sized muffins

2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup whole milk
1 egg
4 Tablespoons butter, melted
¾ cup prepared cranberry sauce*
1 Tablespoons turbinado (raw) sugar

Preheat the oven to 400 degrees. Grease a regular sized muffin tin, or use paper muffin cups.

In a medium bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. In a separate bowl, whisk together the milk, egg, and butter.

Slowly mix the wet ingredients into the dry ingredients, being careful not to over mix. It’s okay if there are lumps. (If you overmix, the muffins get tough.)

Spoon about half the batter into the prepared muffin tin. Add a spoonful of cranberry sauce on top, distributing the sauce evenly between all the muffins. Top with the remaining batter and a sprinkle of turbinado sugar.

Bake for 15-17 minutes, or until a toothpick inserted comes out clean. Serve warm with butter and enjoy!

*Note: I have also made these using jam, but in my opinion they turned out too sweet. I like the tartness the cranberry sauce brings. If you do use jam, I suggest decreasing the amount and skipping the turbinado sugar.


Sheet Pan Sausage, Peppers + Potatoes [gluten-free, dairy-free, and Whole30!]

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

I always shop for the Thanksgiving ingredients I need as early as possible. If it can last in the fridge for a week, you’d better believe I’ve already purchased it. I make every attempt I can to avoid endless long lines at Trader Joe’s or ALDI, although inevitably I forget something and wind up heading to the store late Wednesday night.

And then every year about this time, I look at our overflowing fridge and realize I’m fully prepared for Thanksgiving, but not at all ready for dinner tonight. And apparently, everyone in my house still wants to eat between now and Thursday.

So, here’s an answer. While you’re planning your big holiday feast, let’s make the next meal simple. This recipe takes one sheet pan and only a handful of ingredients—many of which you may have on hand. It’s based on the Sweet Potato, Sausage + Apple Bake I shared a couple years ago over at Coffee + Crumbs, but this version uses bell peppers and white potatoes seasoned with paprika and oregano. It’s easy to toss together and makes a perfect weeknight meal!

P.S. This dish also travels well if you need to bring dinner to a friend, family member, or neighbor! It’s also dairy-free, gluten-free, and can be make Whole30 compliant (just double-check the ingredients in the sausage).

What do you make in between big holiday meals? Our other favorite option, of course, is takeout!

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

Sheet Pan Sausage, Peppers + Potatoes
Active Time: 15 Minutes | Total Cook Time: 60-65 Minutes
Yields 4-5 Servings | GF/DF/W30

1 ¼ - 1 ½ pounds mild or sweet Italian sausage (for Whole30, check your ingredients!)
1 ½ pounds potatoes (I like using red-skinned potatoes or Yukon Gold)*
2 red, orange, or yellow bell peppers
1 small onion
3 Tablespoons olive oil
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper and set aside.

Cut the sausage into 1-inch coins. Cut the potatoes, peppers, and onion into bite-sized pieces. Add to the prepared sheet pan in a single layer (use two pans if your sheet pan gets crowded). Drizzle on the olive oil.

In a small bowl, mix together the oregano, salt, paprika, and pepper. Sprinkle evenly over meat and vegetables. Toss everything together so it’s all evenly coated with oil and spices.

Bake uncovered for 45-50 minutes, tossing everything once halfway through the baking time. The potatoes should be tender on the inside and the sausage cooked through.

Remove from the oven and transfer to plates or a serving bowl. Sprinkle with chopped fresh parsley. I like serving this alongside a salad or sauteed green beans. Enjoy!

*Note: Ever wonder which type of potatoes works best for roasting, mashing, or baking? Check out this article from The Kitchn.



Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!]

Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser

Last year about this time, a few friends hosted a shower to celebrate the birth of our third. I gave birth to him in July, but with summer schedules and newborn exhaustion, we decided to wait until the fall for a baby shower—and I loved it!

Celebrating three months into his life forced me to stop and practice gratitude in a way I couldn’t necessarily do during pregnancy. It allowed me to step away from the diapers and spit-up and appointments. It created space to gather with friends and family and look back on what God gave us in this sweet, little boy—while still looking forward to his life ahead.

My friends know me well, too, because that evening, they made it a point to serve home-cooked food and sit around the table together. We passed baskets of bread, poured glasses of wine, and savored spoonfuls of soup. We chatted and laughed, talked about birth stories, and commiserated with each other about sleepless nights. I remember thinking how grateful I was for my new son and the loved ones who took the time to celebrate him with me. What a gift.

Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser
Butternut Squash Soup with Rosemary + Bacon [Paleo and Whole30!] - Sarah J. Hauser

My friend who hosted my baby shower ladled soups into small glass jars. I thought it was a great idea, and it made it easy for people to try both soups she offered that night. Not only do jars work well for serving smaller portions to a group, but it makes it easy to snag a cup for lunch to go alongside a salad or sandwich.

This Butternut Squash Soup is dairy-free, gluten-free, paleo, and Whole30, so it works for all kinds of diets! You can also omit or serve the bacon on the side for a vegan option. Enjoy!


Butternut Squash Soup with Rosemary + Bacon
Yields about 10 cups

2-3 Tablespoons olive oil
1 large yellow onion, diced
2 medium apples, cored and chopped
3 cloves garlic, minced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 Tablespoons white wine vinegar
2 teaspoons dried thyme
1/8 tsp red pepper flakes
4 cups vegetable or chicken broth
3 ½-4 pound butternut squash, peeled, seeded and cut into 1-inch cubes
⅓ cup full fat coconut milk (from a can, not a coconut milk beverage)
8-12 ounces bacon
2-3 Tablespoons chopped fresh rosemary

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and apples, and cook for about 2-3 minutes. Add the garlic, salt, and pepper. Cook for another 4-6 minutes until the onions are translucent.

Add the white wine vinegar, thyme, and red pepper flakes. Cook for about 1 more minute. (Add about ¼ cup of stock if the mixture starts to stick to the bottom of the pot.)

Pour in the broth and add the squash. Turn the heat to medium-high, cover, and bring to a boil. The reduce the heat to low and simmer (covered) until the squash is tender, about 20-25 minutes.

While the soup cooks, fry the bacon until crisp, and chop into small pieces.

Turn the heat off the soup. Stir in the coconut milk. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, allow soup to cool for a bit and then transfer to a regular blender in batches to puree.

Season with additional salt and pepper to taste. Transfer to bowls for serving. Top with crisp bacon pieces and chopped rosemary. Enjoy!

Note: This pairs really well with Crostini with Caramelized Apples, Fontina + Rosemary!


Pomegranate + Gin Cocktail [a holiday take on the "Martinez"]

Pomegranate + Gin Cocktail

I’m all about holiday baking, but what I really love are holiday cocktails. Bring on the cookies and cakes and pies…as long as you don’t forget to pour a little something special in my glass.

This Pomegranate + Gin Cocktail brings all the Christmas and New Years’ vibes – deep red color, bright gin, and sweet pomegranate flavor with a touch of orange from the Cointreau. It's inspired by the "Martinez," a cocktail that I didn't even know existed until about a month ago, but one that has quickly become a favorite.

Think of a Martinez like the perfect middle ground between a Manhattan (whiskey, sweet vermouth, and Angostura bitters) and a Martini (gin, dry vermouth). And just like with the Manhattan and Martini, there are a million variations of the Martinez. 

A traditional Martinez uses Old Tom gin, sweet vermouth, maraschino liqueur, and orange bitters, although there are a thousand recipes out there with slightly varying ingredients and proportions. Because of the addition of pomegranate juice, I wouldn't quite call my version below a Martinez, but with the gin, vermouth, and bitters, you can definitely see a family resemblance. 

It’s the holiday season in a glass, and it doesn’t get much better than that. Cheers!

(To geek out a bit more on the Martinez Cocktail, check out this article from Saveur.)

Pomegranate + Gin Cocktail
Pomegranate + Gin Cocktail
Pomegranate + Gin Cocktail
Pomegranate + Gin Cocktail
Pomegranate + Gin Cocktail

Pomegranate + Gin Cocktail
Yields 1 drink

2 ounces gin
1 ounce sweet vermouth
1 ounce 100% pomegranate juice*
½ ounce Cointreau
2 dashes Angostura bitters
Strip of lemon zest and pomegranate arils
Ice

Put a cocktail glass in the freezer while you mix together the drink.

Add the gin, vermouth, pomegranate juice, Cointreau, and bitters to a cocktail shaker filled with ice. Stir with a spoon for at least 15 seconds.

Remove the glass from the freezer, and rub the rim with a strip of lemon zest. Drop the zest in the glass.

Strain the cocktail from the shaker into the cold glass, and add a fresh ice cube and pomegranate arils. Serve and enjoy!

*Add more pomegranate juice if you prefer a sweeter cocktail. You can also top the drink off with sparkling water if you want to tone down the alcohol. 


This recipe was originally featured at Lark + Linen.