Posts Tagged ‘Thanksgiving’

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Mandarin Orange Cranberry Sauce

November 25, 2015

This is a really easy recipe. I make a version of it every year. For some reason this year it came out  very well. The directions on the bag have a ridiculous amount of sugar. So can the can of that wiggly stuff and take less than thirty minutes to make it yourself.

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1 bag fresh cranberries – 12 oz.

Juice and zest from 1/2 orange

1 can mandarin oranges, not in syrup

1/4 C. sugar

1/2 t. cinnamon

1 inch knob fresh ginger

Pour cranberries in a sauce pan. Add mandarin oranges and the juice.

Zest the orange first, then juice it and add to the cranberries.

Grate the ginger knob and add it and the cinnamon. Stir to mix.

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Bring to a boil. Let simmer about twenty minutes .When all the cranberries have popped, turn off the heat and let cool.

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Happy Thanksgiving from our house to yours!

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Cranapple Sweet Potato Casserole

November 20, 2013

Thanksgivukkah. This  year  Chanukah begins on Thanksgiving. A once in a life time occurrence , this event calls for some  different  festive combinations. Here is one that will be on out table this year. A crispy on the outside, tender on  the inside  sweet potato and apple combination, kicked up  with the  tart and tangy cranberry.

2 medium-sized sweet potatoes

2 Granny smith  apples

3/4 C. fresh cranberries

1/2 lemon , juice and zest

2 T. olive oil

1 T. fresh grated ginger

1 t. salt

1 t. cinnamon

1/2 t. nutmeg

Sunflower seeds,

almonds or candied pecans for garnish (optional, but nice texture contrast)

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Peel and grate potatoes and apples. I keep my ginger cut in one inch pieces in the freezer. When I need some I grate (or cut)  them frozen. Toss with lemon juice and zest. Stir in cranberries. Add oil and seasonings, and combine well. This smells amazing before it’s even  cooked, and looks so pretty too.

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Lightly oil a 9×9 pan or equivalent and spread mixture evenly in pan. Leave it loose, don’t pat it down in the pan so it gets crispy, almost like a latke.

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Bake in a 400 degree oven for approximately 30- 40 minutes, until nicely browned.

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Slice into squares and top with sunflower seeds, or almonds …or even candied pecans  if you have no allergies in your family!

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Tart Cranberry Sauce

November 19, 2012

Pucker up and enjoy the  real taste of cranberries! In a quest to cut the sugar, I’ve made some substitutions and came up  with a tangy version that will brighten  your table and tackle your tastebuds. If you must add  a bit of raw sugar,but please nothing artificial, and definitely not a cup of refined white sugar. I recommend using an organic orange as well since you are using the zest. Citrus fruit is porous and absorbs chemicals,even more than other fruits.How do you know what you are buying? Click here!

1 bag fresh cranberries

1/2 C natural applesauce (no sugar added)

juice from one orange – about a 1/2 C.

1/2 C.water -or enough to make 1 C of liquid with juice from orange

1 t. zest

1 T.cinnamon

1t.ginger

Juice and zest your orange. Add everything into a 3 quart sauce pan and stir. This bubbles up,and the berries pop so if you are doubling the recipe make sure you use an ample sized pot.Bring to a boil for  about 2 minutes,and them turn on low. You will hear the cranberries open as they make a  little pop!  I let this go a little longer than the sugared version to bring out the natural pectins,which will thicken the sauce,approximately 30 minutes.

In the first picture you may have noticed a squash in the backround. We are going to turn this into your serving bowl. Decorative, and one less bowl to clean! While your cranberries are bubbling we are going to carve the squash. If you have ever carved a pumpkin, it’s about the same. I used a Buttercup squash, because it had the most flat bottom for stability. Once you have the top off,scrape out the seeds. Using a spoon, get all the seeds and fibrous part,making  it bowl shaped.This can be done up to 2 days ahead.

Allow your cranberry sauce to cool completely. This is especially important if you are making it ahead.You do not want to “cook” the inside of the squash! Fill your squash,and put the hat back on  at a  jaunty angle.Make sure to roast the squash  with  some cinnamon and olive oil when it’s done it’s job! Cut it in half, drizzle woth  olive oil and shake a bit of cinnamon on top. Roast at 350 for about 45 minutes,until a knife goes in easily. You can eat it straight out of the halved portion!

Ready to serve! Enjoy!