Happy Thanksgiving! I'm so Thankful to have a lovely family to share the holiday with! And for getting to bring the most colorful dishes to the Thanksgiving table! Cranberry Sauce & Salad!
The Cranberry Sauce on Left is a family favorite:
Fresh Cranberries with Oranges Simply grind up one package of Cranberries (cleaned of course) with one whole orange (rind included) and one cup of sugar. Let this sit for a couple of days so flavors have a chance to meld.
The sauce on the right was adapted from Wild Wood Restaurant in Portland OR, I found it in their cookbook and is supposed to be served with Leg of Venison with Cider-Baked Apples. I added a bit more sugar so it wasn't quite so tart and will definitely be making this again very soon!
Grind and place in cheesecloth square: 1 cinnamon stick, 2 tsps each: fennel seeds, whole cloves, black peppercorn, juniper berries. Combine in a heavy saucepan: 1 bag cranberries (cleaned), 3/4 Cup Pinot Noir (I used a merlot), 1/2 Cup Balsamic Vinegar, 1/3 Cup Sugar (I used 2/3 Cup), Zest of 1 whole orange and juice from orange. Add bundled spices and cook for about 30 minutes and cool. TANGY GOOD!
