It wouldn’t be Thanksgiving without cranberries. And did you know how to tell if they’re ripe? Drop one on the counter – if it bounces, you’re good to go! Here are some treasured cranberry recipes. The first one, baked cranberries, is for Debbie. The others are for those of you who asked for them.
And remember this little saying:
CONTENTMENT: Is not the fulfillment of what you want, but the realization of how much you already have.
Happy Thanksgiving to you and yours!
Baked cranberries with orange zest, walnuts and cognac
Beautiful and makes a great gift from the kitchen.,
1 bag fresh cranberries washed and picked over
1 to 1-1/2 cups sugar or to taste (can substitute Splenda)
1/4 cup Cognac or brandy
Juice and Zest of one large orange or 1/4 cup frozen orange concentrate, thawed but not diluted
1 cup chopped walnuts or pecans (opt)
Mix together berries, sugar, cognac, juice and zest. Place berries in sprayed shallow casserole. Bake uncovered for 45 minutes 1 hour, or until berries have absorbed most of the liquid and have popped. Sprinkle with nuts. Serves 8-10.
Can be done ahead. Great served hot, warm, room temperature or chilled.
TIPS FROM RITA’S KITCHEN
Buy cranberries and freeze. They last up to 6 months.
Store nuts in the freezer for long term storage.
Cognac, brandy and other liqueurs never go bad. They can last for years.
Lottie, queen of cranberries’ jewel-like jello salad
Lottie Hilgefort is my daughter-in-law, Jess’s sister and she brought the most delicious jello salad Thanksgiving. It reminded me of my mom’s so I asked her to share. A wonderful addition to that holiday ham. “All about simplicity”, Lottie said.
8 oz. crushed pineapple drained, reserve juice
1/2 cup water
2 tablespoons lemon juice
3 oz package raspberry gelatin
16 oz whole berry cranberry sauce
1/2 cup chopped celery
Combine juice, water and lemon juice in pan. Bring to boil. Remove from heat and add gelatin, stirring until dissolved. Add sauce. Pour into mold or bowl. Refrigerate just until set, about 45 minutes to hour. Stir in pineapple and celery and chill until firm.
Different and so good. My daughter-in-law Jess brings this every Thanksgiving.
3 pounds McIntosh apples, peeled if desired, seeded and chunked up
1 bag cranberries
1 cup light brown sugar plus more to taste (or less if you want)
1 cup water
Cinnamon to taste
In large pan, combine everything but cinnamon. Bring to a boil, and then turn down to a simmer. Cover and cook until apples are tender and berries “pop”. Add cinnamon to taste. Mash with potato masher if you want a smoother applesauce, or put through a food mill. You can also spray a crockpot and use that, on low for 3-5 hours or high about 2 or so, until apples are tender. Serve hot, room temperature, or chilled.