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.
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.
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.