Inspired by Simply Recipes, and fine-tuned over the years, these are the only cranberries I’ll ever make again. I’m asked to make them every year at every holiday, and there are never leftover. This recipe easily doubles, and I can’t remember the last time we didn’t double it.
The Only Cranberry (sauce)
Makes 2 ½ cups
- 1 tbsp coconut oil (or vegetable oil)
- 2 cups fresh cranberries
- 2 large strips orange zest (avoid pith)
- 1 tbsp minced, fresh ginger
- 2 cups Pinot Noir
- 1 cup sugar
- 3 tbsp chopped crystalized ginger
- ½ tsp Chinese 5-spice powder
- Heat the coconut oil in a large sauté pan of medium heat.
- Add the cranberries, orange peel and fresh ginger.
- Cook for 3 – 5 minutes, stirring frequently until most of the cranberries have burst.
- Add the Pinot Noir and sugar. Bring to a boil, reduce heat, and simmer for ~15 minutes, stirring occasionally, until the sauce coats a spoon.
- Remove from heat. Remove orange peel.
- Stir in ginger and Chinese 5-spice powder.
- Serve warm or cold.
Spritz are one of those timeless recipes that you can be assured someone in the neighborhood makes every Christmas. Light, buttery, just a hint of almond with a soft crunch, these are both my husband and dad’s favorites.
Of course, there is one barrier to entry, you have to own a cookie press.
There’s really no way around it. Without a cookie press, spritz cookies are boring lumps. There was a year when our press broke and my mom tried to use cookie stamps, but it really wasn’t the same.
So, is it worth the investment? Another kitchen tool that is single purpose? I think so, if you meet three qualifications:
- You or someone you love LOVES spritz cookies
- You’re willing to get creative
You have room
Okay, if you qualify for 1 & 2, you’ll probably make room.
The best part about spritz cookies is the all the discs that come with it. I like to add food coloring to the dough, and even mix colors for a textured effect. Also, one batch of dough can make ~6 dozen cookies. SIX DOZEN! Which is a great way to make bulk treats.
The Spritz Cookie recipe is pretty basic, and hasn’t varied much over the years. In poorer times we substituted margarine for butter, and even omitted the almond extract when we didn’t have any. Obviously butter is better, but austere times… Some people don’t even like the almond extract (can you imagine?!?!), so it’s optional but everyone here loves it!
Also, do not chill the dough. I repeat, DO NOT CHILL THE DOUGH. If you do decide to save the dough for another day, cover in plastic and keep in the refrigerator for up to one week. Allow to come to room temperature before using. If you don’t, you WILL break your cookie press.
Basic Spritz Cookies Recipe
Makes 72 cookies
- 1½ cups Butter, softened
- 1 cup Sugar
- 1 tsp Baking Powder
- 1 Egg
- 1 tsp Vanilla
- ¼ tsp Almond Extract (optional)
- 3 ½ cups Flour
- Food coloring, sprinkles & toppings (optional)
- Preheat oven to 375°
- In a large mixing bowl, beat butter on high speed for 30 seconds.
- Add the sugar and baking powder, and beat until combined, scraping the sides if necessary.
- Add the egg, vanilla, and almond extract (if desired), beating until combined.
- Beat in as much of the flour as you can. Stir in any remaining flour.
**** This is where you can divide the dough and add color, if desired ****
- Force unchilled dough through a cookie press onto an ungreased cookie sheet, ideally lined with a silpat.
- Bake for 8 – 10 min or until lightly golden at the edges.