For many people, turkey day is tomorrow. If you’re planning on making something, how goes your prep?
I’ve got a cornbread casserole in the oven, which has gone smoothly enough so far. However I do have to run to the grocery store to pick up all-purpose flour. Turns out we had less in stock than I expected, and we typically make a lot of cookies each year. Hopefully I’ll be able to get in and out no worse for wear.
And so it begins… home made cranberry sauce:
1 cup sugar
3/4 cup water
1/4 teaspoon table salt
1 tablespoon orange zest
2 tablespoons Grand Marnier
1 12 ounce bag fresh cranberries, washed
Bring the sugar, water, salt, and orange zest to a boil over high heat.
Add the cranberries and return to a boil, then drop the heat to medium.
Simmer for 5 minutes, until 2/3rds or so of the berries have popped. Remove from heat and stir in the Grand Marnier.
Cool to room temp and refrigerate.
Glad I did a double batch because once it all cooked down it just about filled the bowl I had in mind.
Banana bread is done, scalloped potatoes in the oven now.
Scalloped potatoes:
3 loaves of bread, white, medium wheat, dark wheat.
(both with cranberries and currants)
Plain dark wheat by request. 😅
Sweet potatoes have 20 min. left.
Fresh cranberry sauce is my favorite, this looks bangin
Mine is: 0.75c cranberry juice 0.75c grade a dark (or grade b if you can get it) maple syrup 1 T citrus (I’ve done all of orange/lemon juice/zest and they all work) 12oz fresh cranberries
Put everything in a pot, bring it to a roiling boil on medium high heat then reduce to medium low and simmer for about ten minutes, stirring frequently. When it has nappe consistency, remove from heat, pour in glass container to cool, then refrigerate. The dish is best after 1 day in the fridge.
You may mash the berries if you wish, but I recommend not doing so until it’s almost done cooking.