New Classes and a Cookbook Giveaway

farmers market canned goods

After a couple of months off from teaching, I’ve got two classes coming up, both that will focus on cranberries (just in time for Thanksgiving!).

The first is a cranberry jelly class at Philly Kitchen Share on Sunday, November 15th. I started making my own cranberry jelly last year after realizing that the canned stuff contains high fructose corn syrup (I can’t believe I never read the ingredients before last year). Homemade cranberry jelly is delicious, easy to prepare and makes a wonderful hostess gift if you’ve been invited out for the holiday this year. Here’s the class description (click here to register):

Planning your Thanksgiving spread? Consider adding a glowing jar of homemade cranberry jelly to the menu this year!

In this class, you’ll learn to make cranberry jelly that won’t retain the shape of the jar when decanted, but will complement your turkey and trimmings beautifully. The class includes instruction on the basics of hot water bath canning, an easy-to-follow recipe for cranberry jelly and one pint jar of jelly for every student. The class will be taught by local food writer and canning teacher Marisa McClellan.

Sunday, November 15, 2009
3 – 4:30 p.m.
$45

The second class is one focused on cranberry chutney, at the new Foster’s Homewares (33 N. 3rd Street, Philadelphia, PA). We’ll make cranberry chutney and walk through the steps of hot water bath canning. At the end of the class, each student will take home a half pint of chutney (it is amazing as part of a Thanksgiving relish tray). To register, click here.

Saturday, November 21, 2009
11 – 12:30 p.m.
$39

And before I sign off, I’ve got one more treat for you. I’ve been trying to slim down my stack of cookbooks* and so have  pulled out a few to give away (sadly, none are canning related). Tonight, I’ve got Chocolate for Breakfast by Barbara Passino to pass along to some lucky cacao lover. Just leave a comment by 11:59 p.m. on Monday, November 2nd for a chance to win.

*Yes, this is a book I received as a free review copy.

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41 responses to “New Classes and a Cookbook Giveaway”

  1. Ooh! I just starting working for a chocolatier and I absolutely love it so far. Here’s hoping I’ll be that lucky cacao lover 🙂

  2. I so wish I was close enough to come to one of your classes! I’d love Chocolate for Breakfast. (And lunch, dinner & a snack!) Thanks for the chance at the giveaway.

  3. I started making my own cranberry sauce a few years back. The ex Secretary of the Air Force taught me how! Whenever I make it to bring somewhere, I call it “The Official Cranberry Sauce of the USAF”.

  4. Will you post the recipe for your cranberry jelly after the class? I’m much too far away to take it! After reading this post, I’m now strangely curious if I’d like chocolate & cranberry together…

  5. Daisy Mae, I love that! How fun!

    Apple Tree, I’m so glad to hear that my site and I have been helpful in your husband’s canning pursuit.

    Chloe and RCakewalk, I will definitely be posting both the cranberry jelly and chutney recipes in time for you to make them for Thanksgiving. Look for them in the next week or two.

  6. I sure wish that I could get up to some of your classes… but being in New Mexico sort of makes that unlikely. On the other hand, a pre-loved chocolate cookbook would sure be nice!

  7. I would be interested in the cookbook! Also, I just saw a pomegranate-raspberry jam that I’m interested in making, now that pomegranates are in season and I still have some frozen raspberries. Do you have any suggestions or ideas for this jam?

  8. Mom always made fresh cranberry sauce. She’d add a package of strawberry or cherry jello to it to get it to “shape up.” Sometimes she also added crushed pineapple but then it stayed more like a sauce and not a firm jell.

  9. After reading your blog, I’m really interested in trying canning – wish I lived alot closer! Chocolate for Breakfast – yes!

  10. I always make my own cranberry sauce, but I’m curious – what’s the difference between sauce and chutney? Is it that sauce is sweeter than chutney? I look forward to seeing the recipes.

  11. Love chocolate for breakfast — I often have cocoa for mine and my daughter always wants a few chocolate chips in her oats with the milk and raisins!
    I’ve also been contemplating making some cranberry sauce or chutney. Actually thinking of trying first a recipe I saw at <a href="http://www.putsup.com/2009/10/paradise-jelly.html"Put Up or Shut Up for a apple/quince/cranberry jelly since they’ve got quince at our local coop at the moment.

  12. Is it wrong that I absolutely love canned cranberry sauce? I mean I like the real stuff too…but something about that solid cylinder of red gelatin sliding out of the can and retaining it’s form in defiance of god and gravity — YUM. !! Also, chocolate. YUM. !!

  13. Hard to go wrong with Chocolate for Breakfast. Thanks for the informative website – it has gotten me interested in trying canning again.

  14. I grew up in a fresh cranberry sauce home, and have never understood the attraction of canned. We often make several varieties for the holidays, because we love trying new spices or other additions.

  15. I’m not big on cranberries, but your description almost makes me want to try my hand at canning/preserving them. Hope your classes go well.

  16. I just found your blog yesterday while looking for a tomatillo salsa recipe, and have added it to my list of food blogs. Good stuff!

    I’m also interested in the chocolate cookbook!

  17. @Caroline – that’s too funny – the exact same way I found this blog – looking fora tomatilo salsa recipe! And FYI – her recipe for roasted tomatilo salsa is simply divine!

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