Merry Christmas from the 'Sage Hill Farms' family~
December is the month of many joyful reunions, family and friends who see each other on a daily basis, and those who travel far to make the connection at this special time of year.
There is magic in the air ! The twinkling of the lights seem to say...awake, go forth, and celebrate.
The falling of frosty snowflakes and cold windy gust...all seems to be a little less harsh during December.
Perhaps it is because we know there is a warm and ready fire awaiting us inside, hot frothy chocolate or simmering cider on the stove.
Or, perhaps it is the spirit that comes to celebrate the most important birthday of the year.....our Lord Jesus Christ.
We hear much about the commercialization of this amazing season...to this I say...tune out the hustle and bustle if it bothers you, but do not allow the actions of others to discolor your reason for the season.
Gifting is part of the celebration, that which comes from the heart is perfect for this display of love and inclusion.
May you, your family, and all those you include...have the most blessed Christmas ever.
A Recipe to Tempt Your Taste-buds~
( Cranberry and Port Sauce with Lemon Thyme~)
Makes about 1 pint-can easily be doubled
4 Tbsp port
4 Tbsp orange juice
4 oz brown sugar
8 oz fresh cranberries
1 Tbsp finely grated orange rind
1 Tbsp finely chopped lemon thyme
Pour the port and orange juice into a saucepan and add the sugar.
Place over low heat and stir with a metal spoon until the sugar dissolves.
Transfer the mixture to a larger pan, increase the heat a little and add the cranberries.
bring mixture to a boil and simmer for 5 minutes, stirring often, until the berries are just tender and the skins begin to burst.
Remove pan from heat and mix in the orange rind and thyme.
Leave to cool...you can then pour into jars and seal for later use or for gifts...or place in a container for use on your holiday meats...it's delicious on turkey, chicken, duck, or ham...
Enjoy !
Bea Rigsby-Kunz
Sage Hill Farms
December is the month of many joyful reunions, family and friends who see each other on a daily basis, and those who travel far to make the connection at this special time of year.
There is magic in the air ! The twinkling of the lights seem to say...awake, go forth, and celebrate.
The falling of frosty snowflakes and cold windy gust...all seems to be a little less harsh during December.
Perhaps it is because we know there is a warm and ready fire awaiting us inside, hot frothy chocolate or simmering cider on the stove.
Or, perhaps it is the spirit that comes to celebrate the most important birthday of the year.....our Lord Jesus Christ.
We hear much about the commercialization of this amazing season...to this I say...tune out the hustle and bustle if it bothers you, but do not allow the actions of others to discolor your reason for the season.
Gifting is part of the celebration, that which comes from the heart is perfect for this display of love and inclusion.
May you, your family, and all those you include...have the most blessed Christmas ever.
A Recipe to Tempt Your Taste-buds~
( Cranberry and Port Sauce with Lemon Thyme~)
Makes about 1 pint-can easily be doubled
4 Tbsp port
4 Tbsp orange juice
4 oz brown sugar
8 oz fresh cranberries
1 Tbsp finely grated orange rind
1 Tbsp finely chopped lemon thyme
Pour the port and orange juice into a saucepan and add the sugar.
Place over low heat and stir with a metal spoon until the sugar dissolves.
Transfer the mixture to a larger pan, increase the heat a little and add the cranberries.
bring mixture to a boil and simmer for 5 minutes, stirring often, until the berries are just tender and the skins begin to burst.
Remove pan from heat and mix in the orange rind and thyme.
Leave to cool...you can then pour into jars and seal for later use or for gifts...or place in a container for use on your holiday meats...it's delicious on turkey, chicken, duck, or ham...
Enjoy !
Bea Rigsby-Kunz
Sage Hill Farms
1 comment:
I've been so busy that I haven't checked your Blog lately, and it looks like I've missed several good recipes that I could have used during the holidays. New Year's is coming up, though, so all is not lost. This one would be delicious on just about any kind of meat, not to mention colorful. I still have a bag of unused cranberries - now I know what to do with them. Happy New Year.
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