Thursday, November 25, 2010

Thanksgiving 101: The Cranberry Sauce

It's that time of year again, when my family locks themselves in the kitchen to prepare for Thanksgiving dinner. People always ask me, how much food could you possibly need to make. Well... A LOT

When we have Thanksgiving with my mom's family, there are her 7 siblings, plus significant others, plus cousins and of course my grandma. We need to have enough food for around 25 people total. That means one really big turkey.

Because there are so many people, my mom prepare our own turkey just so we can have leftovers!

This morning I woke up at 7:30 A.M. to help her make....
2 pumpkin pies
1 apple pie
1 apple cake
1 turkey + stuffing
and apparently brussels sprouts....(we'll see how those turn out!)

But, we started cooking yesterday! I made two batches of my special cranberry sauce- one for my family and one for Ryan's.

This isn't your average cranberry sauce. It has a little twist. You add fresh orange juice and orange zest. It may seem odd, but the orange balances out the tartness of the cranberries.

I've been making this sauce for the past three Thanksgiving dinner- we always have to make extra because there would be no leftovers!

Tip: Cranberry sauce is always EVEN better the day after

Cranberry Sauce
36 ounces fresh cranberries (3 bags)
2 1/2 cups granulated sugar
1 cup cranberry juice
1 cup freshly squeezed orange juice
2 tablespoons grated orange zest

1. Combine ingredients in a saucepan.
2. Cook over medium heat until the berries pop open (about 10 minutes)
3. Skim the foam off the surface with a metal spoon and discard.
4. Cool to room temperature.
5. Refrigerate, covered, for up to a week.
(Great on turkey sandwiches)

I'm very thankful for my friends and family and boyfriend, and their continual support and faith in me. Thanks for always being my rock.

Bon Appetite and gobble gobble!
Chef Maggie

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