ISO Fall/Pumpkin/Thanksgiving Recipes
- Thread starter mommytotwo
- Start date
Personnaly, I think Cranberry sauce gets way overlooked at the Holiday meal. I got this recipe from my Williams Sonoma Thanksgiving/Christmas cookbook and tried it out one year. Well, now it just isn't Thanksgiving any more if this isn't on the table. I even bought a special dish to put it in.
Last year, I was in the Pacific NW for Thanksgiving and my brother called me up there panicked for the recipe. I had to go to the library and find it for him!!
Plus, when you make this, your house smells heavenly.
Apple-Orange Cranberry Sauce
Ingredients:
*1/2 orange
*2 cups water
*1 tart apple, such as Granny Smith, pippin or
McIntosh
*3 cups fresh cranberries
*1 1/4 cups sugar
*1/2 tsp. ground cinnamon
*1/4 tsp. ground cloves
Directions:
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table. Makes 3 1/2 to 4 cups.
Last year, I was in the Pacific NW for Thanksgiving and my brother called me up there panicked for the recipe. I had to go to the library and find it for him!!
Plus, when you make this, your house smells heavenly.
Apple-Orange Cranberry Sauce
Ingredients:
*1/2 orange
*2 cups water
*1 tart apple, such as Granny Smith, pippin or
McIntosh
*3 cups fresh cranberries
*1 1/4 cups sugar
*1/2 tsp. ground cinnamon
*1/4 tsp. ground cloves
Directions:
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table. Makes 3 1/2 to 4 cups.
I have never made cranberry sauce from scratch. Thank you very much for sharing this recipe.
Sweet Potatoes Casserole
Sweet Potatoes Casserole
Ingredients
3 (29 oz.) cans Sweet Potatoes in syrup, drained OR Yams
1 c. melted butter
1 1/2 c. orange juice
1/2 c. brown sugar
Chopped pecans, cinnamon or
marshmallows (optional, but not all at once)
Directions
1. Preheat oven to 325 degrees. Puree sweet potatoes, butter, juice and brown sugar in a food processor until smooth or mash well with a potato masher. Don't use an electric mixer - stuff flies around.
2. Pour into a greased casserole and sprinkle on optional toppings.
3. Bake at 325 degrees for 20 to 35 minutes. This can be held warming in the oven for a while.
I make this every year for the holidays.
Sweet Potatoes Casserole
Ingredients
3 (29 oz.) cans Sweet Potatoes in syrup, drained OR Yams
1 c. melted butter
1 1/2 c. orange juice
1/2 c. brown sugar
Chopped pecans, cinnamon or
marshmallows (optional, but not all at once)
Directions
1. Preheat oven to 325 degrees. Puree sweet potatoes, butter, juice and brown sugar in a food processor until smooth or mash well with a potato masher. Don't use an electric mixer - stuff flies around.
2. Pour into a greased casserole and sprinkle on optional toppings.
3. Bake at 325 degrees for 20 to 35 minutes. This can be held warming in the oven for a while.
I make this every year for the holidays.
Annie, that recipe does sound VERY good!
Last year I did the cranberry thing in the muffin liners and they went over real well.
This will be a good thread.
Last year I did the cranberry thing in the muffin liners and they went over real well.
This will be a good thread.
we don't have canned sweet potatoes here, wish we did. But, we do have yams which I enjoy. I never thought of putting pecans on them, so that sounds yummy. Thank you.