I hope this Thanksgiving finds you with many blessings to give thanks for.
One of the things we are thankful for is family.
We will be with my family this year here in California. In our family, as I imagine many of you do, we farm out the dishes to different family members.
This year I am making homemade cranberry sauce (one of my favorite dishes to make), homemade rolls, and a dessert that is NOT pie.
So I thought I would share with you my cranberry sauce recipe with you since Williams-Sonoma was kind enough to share it with me a several years ago when I bought their cookbook.
Apple Orange Cranberry Sauce
2 cups water
1 tart apple (such as Granny Smith)
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp cinnamon
1/4 tsp cloves
1. Juice the orange half and save the juice for later.
2. Remove the white pith/membrane from the orange rind and then cut the rind into a small dice.
3. Put the diced orange rind into a small saucepan with the water, bring to a boil, and cook for 10 minutes. Drain and then set aside.
4. Quarter the apples and then chop into small pieces. Place in a medium saucepan.
5. Sort the cranberries and toss any soft ones. Add the cranberries to the apple along with the reserved orange peel, orange juice, sugar, cinnamon, and cloves.
6. Bring to a boil, reduce the heat to a simmer, and cover partially. Simmer gently, stirring occasionally until the sauce has thickened and the cranberries have burst and the apple is tender, about 10-15 minutes (but tonight it took about 20 minutes).
7. Let cool or cover and refrigerate overnight. Bring back to room temperature before serving.
Makes 3 1/2 - 4 cups of cranberry sauce.
Tomorrow morning I'm making my rolls and prepping the chocolate croissant bread pudding (remember....something that is NOT pie).
I hope you know what a blessing you are in my life!
You are very much appreciated.