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| So I have pulled together my Thanksgiving Day recipes! I mentioned last week I’ll be sharing a weekly post up until the holiday. I’ve included all of the saved recipes and my thoughts. I have also pinned them here – under my recipes board. I loved this table setting guide breakdown. I’ll be going with a basic table setting but adding a water glass too. Enjoy! |
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| I’m going to try and brine my turkey this year. Recipe here. |
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| I am a classic stuffing girl. I actually use a recipe out of my Mother’s 1970’s copy of Better Homes and Garden’s cookbook. It’s yummy. I add extra butter. |
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| I LOVE sweet potatoes. I thought these sounded like a twist on the traditional holiday veggie. |
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| Again, I keep my squash pretty classic with lots of butter and a little brown sugar. |
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| My Mom bakes the best rolls ever. I should probably learn the recipe. She also always bakes sticky buns. These look similar to her rolls, they are a blend of sweet and salty. Delish! |
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| I’ve never added chicken broth when I cook my green beans. This year I’m going to try this simple recipe. |
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| Matty’s favorite. |
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| Home made jellied cranberry sauce. (Recipe below) |
I love both red and white wine and feel either work with Turkey and the array of sides. I’ve included two of my favorites below. I also aways have a bottle of Apothic Red on hand. I should start buying that by the caseload. I swear it is addicting.
Homemade Jellied Spiced Cranberry Sauce
Makes 2 pints
5 cups fresh cranberries
2 cups water
2½ cups sugar
1 large piece of orange rind
6 whole cloves
1 cinnamon stick
2 cups water
2½ cups sugar
1 large piece of orange rind
6 whole cloves
1 cinnamon stick
Wash and drain cranberries. Pick through them and discard any that are under ripe or overripe. Combine the cranberries and water in a large sauce pan. Boil over medium to medium high heat until the skins burst on the cranberries. This will take about 5 to 10 minutes, and you will hear the berries popping.
Pour the mixture into the bowl of a large food processor and purée until smooth.
Return the cranberry mixture to the sauce pan. Place the orange rind studded with the whole cloves and the cinnamon stick into a small piece of cheesecloth tied with twine. Add the spice bag and the sugar to the sauce pan and return to a boil over medium to medium high heat. Boil almost to the gelling point (220°F at sea level). This will take about 15 to 20 minutes. You can use either a candy thermometer or gelling tests using a spoon or plate. Refer to Jam and Jelly Basics here.
The mixture will be thick, dark burgundy red, and glossy. Turn off the heat, remove the spice bag, and ladle the sauce into hot jars, leaving ¼” head space. Adjust the 2-piece caps, and process 15 minutes in a boiling water canner.
Notes: The spice bag is optional. The cranberry sauce tastes great plain, too. If you use straight-sided jars, you will be able to serve as a mold just like the canned version. If you do not wish to use the canning method to preserve the cranberry sauce, you may store it in the refrigerator after cooling to room temperature.
