So, this is the time of year that I go a little crazy…about cranberries, that is!
I’m not sure when it happened, but one Thanksgiving I woke up and decided to try something new to jazz up my turkey, and I fell in love with cranberries. Oh, not the open-up-a-can-and-slide-out-the-cranberry-jelly-goo-or-whatever-that-is, but the fresh-bag-o-berries-and-super-simple-follow-a-recipe kind of cranberry love.
First I discovered the best cranberry-orange sauce ever. Here’s a little love coming your way.
5 10 15
Zest and juice of 1 orange
1/2 cup sugar, plus more if desired
One 12-ounce bag fresh cranberries, rinsed
One cinnamon stick
In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and cinnamon stick and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Remove cinnamon stick. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.
Top over turkey, and you’ve just kicked Thanksgiving dinner up a notch!
Then I discovered cranberry cake. It’s about 5000 calories of awesomeness.
3 c. sugar
1 1/2 c. butter, melted
2 T. almond extract (YES!)
3 c. flour
4 c. fresh cranberries (no substitutes)
1/2 c. pecans
Melt butter and cream with sugar and almond extract. Beat in eggs. Mix in flour, cranberries, and nuts. Pour into a greased 10 x 13 baking pan. Bake 1 hour at 350. Cut into 20-24 squares. Don’t forget to freeze several bags of cranberries to make this year-round.
And now I’m also looking forward to testing out a Christmas cranberry recipe that was just passed onto me. I’ll get back to you on that one when I try it.
For now, I’m just thankful for a Cranberry Thanksgiving!