Jellied Orange Spiced Cranberry Sauce

I play around every year with the cranberry sauce but overall I have found I simply prefer a jellied version over whole berry. And honestly cranberry sauce is one of those foods that you should play around with it – it is pretty hard to ruin it. This is a large double batch but still it isn’t that much once you remove the pulp. You do have plenty leftover for tasty sammies though!

Jellied Orange Spiced Cranberry Sauce

Ingredients:

  • 2 cups orange juice
  • 1 1/2 cups granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 12-ounce packages fresh cranberries

Directions:

Rinse the cranberries under cold water and shake dry.

In a tall saucepan bring the orange juice, sugar and cinnamon to a boil over high, add in the cranberries and let return to a boil. Turn the heat down to medium and let gently boil for 10 minutes, turning down the heat to medium-low as needed, stirring often.

Take off the heat and press through a wire mesh strainer with a wooden spoon or spatula, discarding the pulp when no more comes out.

Let cool down on the counter, uncovered. Store tightly sealed in the refrigerator and serve cold.

~Sarah

Orange Cranberry Sauce

I tried a different concept this year for our cranberry sauce and for the most part am happy with it. I like to make it the night before so it is well chilled/set up.

Orange Cranberry Sauce


Ingredients:

1/2 cup packed brown sugar

3/4 cup orange juice

1 1/2 Tbsp honey

1/8 tsp ground allspice

1/4 tsp ground cinnamon

12-ounces fresh cranberries (1 package)

Directions:

In a heavy saucepan combine all the ingredients and bring to a boil over medium high heat. Lower the heat to medium low and simmer for about 12 minutes, stirring often.

Remove from the heat and press through a fine mesh sieve till all that is left is the cranberry peels. Refrigerate till needed. The sauce will be thick immediately.

~Sarah

Lil’ Turkey Cranberry Sliders

I saw a concept for these online and after taking a quick look figured I could make the recipe more user friendly. (Lets face it, most people still use measuring cups rather than a scale when cooking in the US!) I also doubled the recipe so it would serve 4 hungry appetites.

I didn’t make a lot of stuffing with Thanksgiving dinner so I made a new batch up tonight, using one of my favorite cheater brands, Fresh Gourmet’s Multi-Grain Stuffing with Cranberries. To which I found out recently that the company has discontinued their stuffing line. Waaahhhhh!!!! They didn’t put corn syrup or MSG in their stuffing mixes (think a healthier version of Stove Top) So if you see their stuffing mixes in your store (in the produce section), be sure to stock up!

turkeycakes

Lil’ Turkey Cranberry Sliders

Ingredients:

2 cups leftover turkey, diced up

1 cup mashed potatoes (that would be roughly 2 servings worth of instant mashers)

1 tsp paprika

1 tsp poultry seasoning blend

Also:

2 tablespoons vegetable oil

8 soft dinner rolls (such as potato)

leftover turkey gravy

leftover cranberry sauce

Stuffing for 4, made fresh or heated

Directions:

In a large bowl mix the turkey, potatoes and seasonings with your hands. Form into 16 balls, then flatten into a patty.

Heat a large nonstick skillet over medium heat. Add in a tablespoon of vegetable oil and swirl across the pan.

Add in half the patties and cook till golden brown, then flip and cook on the other side till golden.

Repeat with another tablespoon of oil and the remaining patties.

Split the rolls in half. Spread gravy on the top half of of each roll. On the bottom half, spread cranberry sauce nice and thick. Top with 2 patties, then the top half of the roll.

Serve each plate with 2 sliders and a helping of stuffing.

Serves 4.

~Sarah

Turkey Day Recipes: Pumpkin and Pecan Pies

Yesterday evening I got the pies made and are now resting in the refrigerator till after dinner :)

For the crusts I used Wholly Wholesome whole wheat pie crusts. While I am a good baker, pie crusts are just not something I enjoy making, nor am I good at. And Wholly’s taste good as well as being full of good stuff. So cheat away I say!

Maple Pecan Pie

Maple Pecan Pie

Maple Pecan Pie

Ingredients:
2 Tbsp butter
1 1/2 cups chopped pecans
3 eggs, beaten
1 cup real maple syrup
1/2 cup white sugar
1/3 cup butter, melted
1 tsp vanilla extract
1/2 tsp salt

1 unbaked pie crust

Directions:
Heat oven to 350*

In a heavy skillet/fry pan , melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
Meanwhile, mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter (cooled a bit), vanilla, and salt. Stir in the nuts.

Place pie crust on a cookie sheet, then pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool. Refrigerate tightly covered.

Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

Ingredients:
1 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 Tbsp all purpose flour
1 cup pumpkin puree
1 cup evaporated milk
2 eggs, well beaten
1 Tbsp melted butter
1 unbaked pie crust
Directions:
Heat oven to 400*.
Combine sugar, spices and flour in a large bowl. Add all other ingredients and beat until smooth. Place pie crust on a cookie sheet and pour into pie crust.
Bake at 400* for 15 minutes.

Reduce oven temperature to 350* and bake another 45 minutes or until knife blade comes out clean when inserted in center of pie.
Let cool on a wire rack, then tightly cover and store in refrigerator.

~Sarah

Turkey Day Recipes: Cranberry Orange Sauce

I have been busy the past day getting ready for our dinner today! Cranberry sauce is so easy to make it is a shame people buy it….


Cranberry Orange Sauce

Ingredients:

24 ounces cranberries (fresh or frozen)

2 cups orange juice

1 1/2 cups sugar

1/2 tsp dried orange peel

Directions:

Rinse the berries well. In a tall saucepan combine the orange juice, sugar and orange peel. Turn on the stove to high, stirring the mix up. Add in the berries.

Bring to a boil, then lower the heat to medium. The mixture will continue to boil, so keep an eye on it. Stir constantly, while the berries pop. It will take around 5 minutes for the berries to finish popping.

Take off the heat and stir periodically to help it cool down.

To make gelled sauce, press the mixture through a fine mesh sieve. To make whole cranberry sauce, make sure the sauce is well mixed and mashed.

Once cooled a bit, pour into a bowl or serving container (glass loaf pans work well). Cover with plastic wrap or lid and let chill overnight (or till cold).

Serves 6-8.

~Sarah

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