Cranberry Sauce 3 Ways
Although Thanksgiving has passed, I still want to post my recipes from the holiday.
I seem to be having trouble with the formatting of my post, so I am afraid that my spacing of the paragraphs is off.
My mother in law (A’H) LOVED Thanksgiving. Nothing gave her more joy and a twinkle in her eye than this day.
She passed away on a Sunday after Thanksgiving when the girls were small. (I will not say how long ago as my mother in law was coy about her age.)We are convinced that she waited until after the holiday to celebrate one last time before leaving this world.
This year, we were fortunate to host my husband’s oldest sister and his nephew and his new wife joined us. (Readers may remember my posts on Sheva Brachot for them, https://cookingforthetimechallenged.wordpress.com/2016/02/)
As we are aging, I appreciate these rare gatherings. Every celebration is a poignant opportunity to be cherished and savored.
This year, at my sister in law Hana’s request, we began our meal paying tribute to my mother in law, who loved this holiday so much. Everyone also shared what they were grateful for during this past year.
My gratitude was that everyone was such a good sport that the turkey took so long to cook. On Thanksgiving, I finally realized that an oven thermometer is critical to accurately gauge my oven’s temperature. My oven, it seems, is cooking challenged which contributes to my time challenges.
In my cooking frenzy, I made 3 different types of cranberry sauce.
I made my husband’s favorite traditional cranberry sauce, and 2 variations of cranberry relish.
Although these recipes are ubiquitous for Thanksgiving fare, I still wanted to post them here.
Traditional Cranberry Sauce
1 cup sugar
1 cup water
Optional: use orange juice instead of water
4 cups or 1 12-oz package fresh or frozen cranberries
Optional: Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Rinse cranberries. Pick out and discard any damaged or bruised cranberries.
Cranberry Orange Relish With Or Without Ginger
12 ounces cranberries
1 cup white sugar
1 orange, quartered
Optional: grated fresh ginger, lemon zest
Place sugar, cranberries and orange in food processor. Gently pulse until coarsely chopped and desired texture. Add grated ginger or lemon zest.
Here are the pictures:
They were all a hit. However, after our guests left, I took the cranberry relish and made a fruit torte. I have been wanting to post on that for a few weeks, but, I had to post this one first.