{"id":1120,"date":"2012-12-03T06:00:09","date_gmt":"2012-12-03T14:00:09","guid":{"rendered":"http:\/\/sanaeishida.com\/?p=1120"},"modified":"2012-12-03T11:56:09","modified_gmt":"2012-12-03T19:56:09","slug":"cranberry-panna-cotta","status":"publish","type":"post","link":"https:\/\/sanaeishida.com\/?p=1120","title":{"rendered":"Cranberry Panna Cotta"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Hello, hello! How was your weekend?<\/p>\n

We had a good one. The advent calendar<\/a> has been a huge success, and there have been crazy amounts of excitement every morning. It’s so much fun to have a six-year-old.\u00a0Amid the flurry of getting a tree and holiday decorating, I made some cranberry panna cotta – a very seasonal dessert! It requires only six ingredients and takes about 15 minutes to prepare. Stick it in the fridge overnight, and you’ve got loveliness that’s a consistency somewhere between mousse and flan. Love it.<\/p>\n

\"\"<\/a><\/p>\n

I did, however, make the cranberry sauce from scratch. That took a little longer, though mostly hands-off, and I included the recipe below. I love a good homemade cranberry sauce. On Thanksgiving, I made it for the first time and couldn’t believe how much better it was than the store-bought kind. We finished it in 48 hours and I immediately went to the store to get more cranberries. I saw this post on Laura’s<\/a> site and will have to try the rosemary-infused version soon! I also made pumpkin panna cotta on Thanksgiving, using this recipe<\/a>, which I adapted for the cranberry version.<\/p>\n

\"\"<\/a><\/p>\n

This pretty, blush-colored creamy concoction is silky and sweet, with just a hint of tartness. I added a little cranberry sauce glaze on top and with a dollop of whipped cream, this is my kind of dessert.<\/p>\n

\"\"<\/a><\/p>\n

Homemade Cranberry Sauce<\/p>\n

2 cups fresh cranberries<\/em>
\n1 cup brown sugar<\/em>
\n1\/2 cup water<\/em>
\n1\/4 cup orange juice<\/em><\/p>\n

Place all ingredients in a small pan, bring to a boil and then lower heat and simmer for approximately 45 minutes. You may need to smoosh the cranberries with a wooden spoon so they don’t explode. Mine started popping about twenty minutes into simmering. Easy! And delicious….<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Hello, hello! How was your weekend? We had a good one. The advent calendar has been a huge success, and there have been crazy amounts of excitement every morning. It’s so much fun to have a six-year-old.\u00a0Amid the flurry of getting a tree and holiday decorating, I made some cranberry panna cotta – a very seasonal dessert! It requires only six ingredients and takes about 15 minutes to prepare. Stick it in the fridge overnight, and you’ve got loveliness that’s a consistency somewhere between mousse and flan. Love it. I did, however, make the cranberry sauce from scratch. That took a little longer, though mostly hands-off, and I included the recipe below. I love a good homemade cranberry sauce. On Thanksgiving, I made it for the first time and couldn’t believe how much better it was than the store-bought kind. We finished it in 48 hours and I immediately went to the store to get more cranberries. I saw this post on Laura’s site and will have to try the rosemary-infused version soon! I also made pumpkin panna cotta on Thanksgiving, using this recipe, which I adapted for the cranberry version. This pretty, blush-colored creamy concoction is silky and sweet, with just a hint of tartness. I added a little cranberry sauce glaze on top and with a dollop of whipped cream, this is my kind of dessert. Homemade Cranberry Sauce 2 cups fresh cranberries 1 cup brown sugar 1\/2 cup water 1\/4 cup orange juice Place all ingredients in a small pan, bring to a boil and then lower heat and simmer for approximately 45 minutes. You may need to smoosh the cranberries with a wooden spoon so they don’t explode. Mine started popping about twenty minutes into simmering. Easy! And delicious….  <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[18],"tags":[],"class_list":{"0":"post-1120","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-cooking","7":"entry","8":"has-post-thumbnail"},"_links":{"self":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/1120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1120"}],"version-history":[{"count":12,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/1120\/revisions"}],"predecessor-version":[{"id":1137,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/1120\/revisions\/1137"}],"wp:attachment":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}