Monday, November 5, 2012

Countdown to Thanksgiving

Started working on my Thanksgiving job out at the Ranch today. I feel like I am behind because Thanksgiving falls so early this year and because some of the guests are showing up earlier than usual. All the behind the scenes prep work happens now...the work that makes Thanksgiving week run smoothly. Pie crusts get made and frozen, the homemade meat sauce for Saturday evening Lasagna simmers for hours and I make the Orange Cranberry Sauce. Well, that was really all I got done today because I also did two and a half hours worth of shopping, the first trip of many spent filling multiple carts at our local grocery. I really encourage you to try this Cranberry Sauce. Not only is it incredibly easy, but it keeps forever-really months-and takes no time at all. I could eat it by the spoonful (and I do!).
Ingredients: 2 cups sugar, 2 cups water, 1 large navel orange (organic, please), 2-1# bags of fresh cranberries and a few grinds of nutmeg.
Here's the recipe:
Wash the orange and cut it into quarters, then cut each quarter into 3 or 4 pieces. Cut off the "navel" and the small part at the stem end. Toss the chunks (yes, peel and all) in a food processor along with one bag of the cranberries and process it until the orange is in small pieces. This takes about 20-30 seconds in my food processor. In a saucepan, place the sugar and the water and turn the heat to medium high. Stir a few times to help the sugar dissolve then dump in the contents of the food processor and the other bag of whole cranberries.
Cook this until it comes to a boil, stirring every now and then. Then lower the heat to medium low and let it simmer for about 20-30 minutes, stirring occasionally. It will get thicker and a bit jelly like.
As it cools, it thickens even more. Remove from heat and let it cool for about 15 minutes and then grate about 1/4 teaspoon of nutmeg and stir to mix. Let it cool completely and put the sauce in a covered container and refrigerate. It will last for at least 3 months. Nothing better on a post Thanksgiving turkey sandwich! But it's also pretty darn good on vanilla ice cream...
Come visit me on Saturday mornings at the Farmers Market at the Cibolo in Boerne. I sell my breads and assorted other goodies. Winter hours are 9-1. Hope to see you there!

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