In The Kitchen With Mrs. Wheelbarrow’s Practical Pantry and a Giveaway

by Pamela

mrs. wheelbarrow's practical pantry, cranberry raspberry sauce, easy recipes

I’m not a cookbook junkie, but Mrs. Wheelbarrow’s Practical Pantry could turn me into one. I know that most people think that food bloggers hoard cookbooks to the point of qualifying to appear on an episode of Hoarders. Well, some do and I’m almost afraid to say that I know quite a few. I’m not one of those people though. Oh, I’ve got a collection of cookbooks, but it’s not many and they’re well used. That’s why you don’t see cookbook reviews here very often, but today I’ve got a cookbook that I really have to recommend you get your hands on.

You may have heard of a blog called MrsWheelbarrow.com. I make referrals to her site when people ask me about canning (cuz I DON’T DO THAT – childhood trauma and all). She’s a canning guru as well as a charcuterie making craftsman and as if that weren’t enough,she’s an all around fantastic cook. When she asked me if I’d like a copy of her book Mrs. Wheelbarrow’s Practical Pantry, I’m pretty sure I said yes before she finished the question.

Don’t be afraid that this book has complicated recipes and techniques in it. I realize that canning can sound pretty daunting, but Cathy (Mrs. Wheelbarrow) makes it easy to understand and to do. But this book isn’t just about canning – nope. In Mrs. Wheelbarrow’s Practical Pantry you’ll learn recipes for using those very fruits and vegetables that you’ve canned. You’ll learn how to cure meats and how to make fresh cheese, how to make pickles (including quickles…which are quick pickles) But you’ll also get lots of recipes that use these different techniques.

Easy Homemde Cranberry Jelly with a touch of raspberry

I made a batch of her whole-cranberry raspberry sauce, which comes from the water bath canning section of the book. But just because it comes from that section doesn’t mean you actually have to can it (although it will last a lot longer). I didn’t can it and expect it to last a few weeks in the fridge.

I made this recipe because Craig has a near obsession with that canned cranberry jelly stuff. I’m not convinced it’s his love of the jelly itself so much as it is that disgusting sucking sound it makes as it comes out of the can and plops onto the plate. He’s like a 4 year old at Christmas when he opens those cans. Well not this year! This cranberry raspberry sauce is jelly like and will make some sound as it comes out of the jar but it tastes like REAL FRUIT! Craig has tasted this and given it his highest approval. I have also been informed that I better be prepared to make a double batch for Thanksgiving dinner (which, horrifically, will be at our house this year).

This book is full of practical and fun recipes and everything from appetizers to desserts. This is one of those books that you need to have on hand because it has all those little “basics” in there that you need. This would be a fantastic gift for a bridal shower. You can order a copy of Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving by clicking on the link.

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Now for something even more great…the publisher was kind enough to give me a copy of Mrs. Wheelbarrow’s Practical Pantry to give away to one lucky reader. The contest ends at midnight (CST) on November 14, 2014 so get your entries in.

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Whole-Cranberry Raspberry Sauce
 
Prep time
Cook time
Total time
 
Mrs. Wheelbarrow's Practical Pantry will make your pantry not only practical, but delicious. These easy to follow recipes will make this your go to cookbook.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 10
Ingredients
  • 4 Cups Granulated Sugar
  • 4 Cups Nonchlorinated Water
  • Grated Zest of 1 Orange
  • Juice of 1 Lemon
  • 4 Cups Cranberries
  • 1 Cup Fresh Raspberries
  • ½ Teaspoon Unsalted Butter (optional)
Instructions
  1. Combine the sugar, water, zest, and juice in your preserving pot and bring to a boil over high heat, stirring to dissolve the sugar. When the mixture is briskly boiling, carefully add the cranberries. The berries will burst when heated and my splatter. Cook until most of the berries have burst and the sauce is thickening.
  2. Add the raspberries and bring back to a boil that will not stir down. Boil h ard for about 10 more minutes. Test the set using the wrinkle test or the sheeting test. Add the butter, if using, to clarify and clear the sauce.
  3. Ladle into the warm jars, leaving ½ inch headspace. Clean the rims of the jars well with a damp paper towel. Place the lids and rings on the jars and finger-tighten the rings.
  4. Process in a boiling-water bath for 10 minutes.
  5. The sauce is shelf stable for 1 year
Notes
This recipe makes 5 half-pint jars.


I made this without following the canning part of the recipe. I poured it into glass jars, let it cool, put the lids on the jars and put it into the refrigerator.

 

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7 comments

David Bell November 13, 2014 at 9:15 am

New to canning, need all the tips I can get

Sue @ It's Okay to Eat the Cupcake November 10, 2014 at 8:47 pm

Love this post! I would be thrilled to get a copy of this cookbook. I love to make jams and sauces but have been a little intimidated by the whole canning process…and am determined to get over it!

Letty C. November 10, 2014 at 1:07 pm

I love to get my hand in new recipe books so this one is right down my alley.

Alexa Cohen November 10, 2014 at 12:33 pm

how to make better food!

Dorothy at Shockingly Delicious November 10, 2014 at 12:14 pm

I make 3 or 4 different cranberry sauces for Thanksgiving, so yeah, I’m all over this! I’d love to win the book!

Maureen | Orgasmic Chef November 8, 2014 at 2:35 pm

I like Mrs. Wheelbarrow too. I haven’t gotten a copy of her book but I should. I like “putting things up” as my mother used to say.

Bunkycooks November 8, 2014 at 12:43 pm

I do quite a bit of canning, so I know I would enjoy Cathy’s book. I am definitely one of those cookbook hoarders, so one more would be awesome. 😉 BTW, isn’t the homemade cranberry sauce SO much better?!

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