The DIY Pantry (41 page)

1. Pour milk into a wide saucepan or skillet. Heat milk over medium-low heat to bring it to a temperature where it can evaporate easily, but do not let it boil, as the milk will curdle. Once it’s steaming, reduce heat to low and let it sit on the stovetop uncovered until it’s reduced to about 1 cup, about 2–3 hours; then remove and cool. You may stir occasionally, if desired, or remove the skin that forms on the top, but be careful not to scrape up any milk from the bottom or sides of the pan.
   
2. Store in the refrigerator for 2–3 weeks.
   

Applesauce is a great addition to any pantry because it can do so many different things. It can be a sweet treat during the day, breakfast when set next to waffles, and even better when drizzled over pork. It also easily adds sweetness and moisture as a baking substitute for those who want to avoid sugar and eat more healthily.

1. Wash, cut, and quarter 4 pounds of apples. Don’t worry about stemming or seeding them.
   
2. Place the pieces in a large stockpot and toss in a few tablespoons of water to keep them from burning. Set pot over medium heat and once it comes to a boil, reduce the heat to medium-low and simmer uncovered until the apples are very soft, about 1 hour.
   
3. Pass the remaining applesauce through a food sieve to remove the stems, peels, and seeds, and enjoy!
   
4. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
   

This basic cranberry sauce is the traditional sauce you’ll find on holiday tables, but you can also use it year-round as a base for sauces to accompany pork and chicken.

1. Place all ingredients in a large saucepan. Bring to a boil and stir until sugar is dissolved. Reduce heat and simmer uncovered until cranberries burst, about 10 minutes. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
   
2. Store in an airtight container in the refrigerator for 3 days or in the freezer for up to 6 months.
   

Love cranberry sauce with your turkey at Thanksgiving? Try this tantalizing cranberry jelly at your next feast, and I bet you’ll love it even more than the one that comes out of a can.