Cranberry Grilled Cheese!

So, it was martial arts night for Moose tonight meaning, the grand race immediately after school to get three little bodies fed and cleaned up before zipping out the door. Often this means kids eat and Momma waits until the kids are in bed. Not ideal, but hey, I can actually revel in the quiet after they are all asleep and seriously enjoy my dinner, so sometimes, yep! 

I know there are delicious (like seriously) ground turkey and peanut sauce leftovers for lettuce wraps sitting in the fridge but I also noticed the bag of cranberries from our bi-weekly fruit and veg delivery service still mocking me from the crisper.  

Cranberries are beautiful and deliciously tart!

Boy howdy do I also love grilled cheese made with cranberry sauce and roasted Brussels sprouts. We have no sprouts in the house tonight so I decided to shake it up a bit and make an egg-and cinnamon soaked cranberry-grilled-cheese sammy. 

First, the cranberry sauce. When I make any fruit sauce, I don’t measure anything (sorry), but typically I toss the fresh fruit with some white sugar, cinnamon (I use lots because I love cinnamon) and a teensy bit of water. 

It’s a beautiful thing…

Turn the burner on low-medium heat and stir fairly constantly until the berries split and get mushy. Mash as much or little as you want (apparently today I wanted to mash the life outta these bad boys).

Lookin’ good!

Then, I noticed that we had no more bread from the local bakery that I LOVE. We had a narsty loaf of white bread, so I was stuck using that (seriously I need to look into these things BEFORE starting to prepare something!).

Put together that sandwich with extra old cheddar (or Brie or goat cheese would be delightful too) and some of the cranberry sauce, then dip the whole delicious mess into a slurry of egg/milk/cinnamon. 

All the bits before they are mixed.

Toss that messy glob of yum into a frying pan and cook until browned on both sides. I added a bit of lightly salted butter to the pan to give some more oomph to the whole shabang.

Lookin’ brown and crispy. Don’t be shy about browning it well! 

It’s pretty good, even without the crispy roasted sprouts (although if you have a love of them, and you have them, use them! You won’t be disappointed). 

Late-night dinner is served! (Ha! I just called 8:40pm ‘late night’! I think I’ve just stepped into a new phase of life or something!)

Enjoy! Let me know if you try it and how you’ve changed it for the better!



Author: moosebirdsprout

I'm a nature lovin', teaching Mum of three crazy kids. Spreading the love however we can!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s