With Thanksgiving approaching, I just wanted to highlight a few of my favorite recipes.
Turkey and Stuffing is a given – I don’t think I need to post a recipe for that though, because everyone likes their own recipe – I made the mistake of trying out a new recipe at Thanksgiving once for the stuffing and I was truly sorry I had tried something new on that day. The day to experiment is not on Thanksgiving when it comes to the essentials.
I do love Martha Stewart’s recipe for Cranberry Compote. I alternate that with my grandmother’s recipe for cranberry relish that is processed with apples, pineapples, and oranges. The apples and oranges are washed but processed with the peel. It gives it a nice tart flavor.
Martha Stewart’s Cranberry Compote – adapted
Source The Martha Stewart Living Cookbook Copyright 2000 p 486
I double the recipe,(amounts are doubled) because the single recipe never seems enough for more than a meal. I also reduced the sugar amount because I found it plenty sweet with less sugar.
- 4 cups fresh cranberries
- zest of 1 orange
- 6 Tbsp fresh orange juice
- 1- 1 1/2 cups sugar (originally 2 cup)
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
Combine all the ingredients in a medium saucepan. Place over medium-high heat; cook, stirring occasionally, until the berries begin to pop but are still whole (7-10 minutes). Transfer to a bowl to cool. Good hot or cold.
My Grandma’s Cranberry Relish
- 1 lb fresh cranberries
- 2 (14 oz) cans Pineapple chunks, with juice
- 2 Apples, washed and cored with peel
- 2 Oranges, washed with peel
- 1/2 cup Sugar
Blend ingredients in a blender or food processor. Best when prepared a day in advance or more. It keeps in refrigerator for up to 2 weeks.