Monday, November 19, 2007

Thanksgiving Recipe


HAPPY THANKSGIVING!

Each Thanksgiving I make homemade cranberry sauce using the recipe listed below. It has become a favorite at our table so I thought I would share it with you.

The pumpkin pie recipe is so easy, very fast, and delicious!












Apple Orange Cranberry Sauce

Yields: 4 cups

1/2 of an orange
2 cups water
1 granny smith apple
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves


PREPARATION:
Squeeze the juice from the orange half and set the juice aside. Remove the membrane from the inside of the orange shell and discard. Cut the shell into very small pieces and put these into a small saucepan with the 2 cups of water. Bring to a boil and cook 10 minutes. Drain and set aside.

Peel, core, and chop apple into small pieces. Place in a saucepan. Sort the cranberries, discard soft ones and add to the apples. Add the reserved diced orange peel, the reserved orange juice, sugar, cinnamon, and cloves. Bring to a boil, reduce heat to a simmer and partially cover. Simmer gently, stirring occasionally, until the sauce has thickened and the cranberries burst~ 10-15 minutes.

Transfer to a bowl and let cool before serving or cover and refrigerate; bring to room temperature before serving.

Double Layer Pumpkin Pie
4 oz cream cheese
1 cup plus 1 Tbsp milk, divided
1 Tbsp sugar
8 oz tub cool whip, thawed, divided
6 oz Honey Maid Graham Pie Crust
15 oz can pumpkin
2 pkg (4-serving size each) Jello Vanilla Instant Pudding
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

PREPARATION:
MIX: cream cheese, 1 Tbsp milk and the sugar in a large bowl until well blended.
Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR: 1 cup milk into a large bowl. Add pumpkin, dry pudding mixes and spices.
Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick)
Spread over cream cheese layer.
Refrigerate 4 hours or until set. Dollop with remaining whip topping.
Store in refrigerator.



I have not yet tried the recipe listed below but with all of the delicious Vermont Maple Syrup I have, this is one recipe that I must try.

Maple Cranberry Sauce
Yield: 4 cups

1 (12 ounces) package fresh cranberries, washed and picked over
1 cup maple syrup
1/2 cup cranberry-raspberry juice
1/2 cup fruity red Zinfandel wine
Grated zest of 1 orange
1 cup walnut halves, coarsely chopped


PREPARATION:
Place cranberries, maple syrup, juice, wine, and orange zest in a heavy saucepan.

Bring to a boil, reduce heat to medium, and cook for 10 minutes, until cranberries begin to pop. Skim off any foam that rises to the top. Remove from heat and gently smash a bit to open the cranberries, but do not mash. Stir in walnuts. Cool to room temperature, then refrigerate until

ready to serve. You'll probably want to double this delicious cranberry sauce recipe. May be made up to a week in advance and kept refrigerated.



Cranberry Sauce leftovers ????

Yes you can make desserts using leftovers! For the best muffins you've ever tasted use leftover cranberry sauce as the filling. Buy a regular muffin mix, spoon the cranberry sauce into the middle and bake as directed. For a real treat use orange muffin mix!


Until next time...

6 comments:

Jen said...

I will have to try the pumpkin pie recipe. My son, Patrick, loves pumpkin pie. Happy Thanksgiving!

Michelle said...

Thanks for sharing your recipes. Happy Thanksgiving. Michelle

Barbara said...

Oh what yumminess!!!

quiltorstitch said...

Great recipes, thank you Marie! Have a wonderful Thanksgiving with your family *hugs*

P.S. Thanks for the instructions on making an ornament, I'm going to try it out when I get home from Utah :D

La Brodeuse brode said...

Happy Thanksgiving!
thanks for the cranberry sauce recipes....yum!

Sharon said...

Happy Thanksgiving to you too! Thanks for the recipe.