There’s a cooking forum I like to read and I occasionally participate. It’s just folks who like to cook and share recipes and food photos.
Someone shared a recipe for cranberry sauce that I have wanted to try but never have, but it’s so unusual I want to share it with you. Ever since it was shared a lot of the people on the forum have it at Thanksgiving every year. Turkey is so bland that I think they would go very well together. But it does have an unusual ingredient for Thanksgiving—horseradish.
According to all who have tried this recipe, it is also good poured over a softened block of cream cheese and served as an appetizer.
Cranberry Jezebel
12-oz. bag fresh or frozen cranberries
1 cup water
3/4 cup white sugar
1/2 cup brown sugar
2-3 tbsp horseradish
1 tbsp Dijon mustard
Wash and pick over the berries, put water and sugars in sauce pan (large enough to prevent boil over) and bring to a boil. Add berries and return to a boil. Cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally.
Cool to room temperature, add horseradish and Dijon mustard. Stir and refrigerate.
Here’s another Thanksgiving recipe that will save you some time on turkey day. When your Thanksgiving turkey is done you can stir the drippings into this already prepared gravy.
Make Ahead Gravy
6 turkey drumsticks, thighs, or wings
Reserved giblets
Reserved neck
2 carrots, chopped coarse
1 head garlic, halved
2 ribs celery, chopped coarse
2 onions, chopped coarse
Vegetable oil spray
10 cups low-sodium chicken broth
2 cups dry white wine
12 sprigs fresh thyme
1/2 cup all-purpose flour
Salt and ground black pepper
Makes about 2 quarts.
Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.
Transfer contents of roasting pan to Dutch oven. Add broth, wine and thyme. Bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1-1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.
Using a soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low and simmer until slightly thickened, about 10 minutes. Season with salt and pepper.
Here’s a no-bake dessert recipe. No oven needed. Which is a good thing since because as I write this it is currently 95 degrees.
No Bake Cherry Yum
1-1/2 cups graham cracker crumbs
6 tbsp salted butter, melted
1 (8-oz) block cream cheese, softened to room temp.
1/2 cup granulated sugar, divided use
2 cups heavy whipping cream
3 tbsp granulated sugar
1/2 tsp. vanilla extract
1 (21-oz) can cherry pie filling
Start by crushing the graham crackers into crumbs. Put about 10 graham cracker sheets into a Ziploc bag then pound them with a rolling pin. You need enough to make 1-1/2 cups of crumbs. In a medium bowl, combine melted butter with graham cracker crumbs.
Set aside 2 tbsp. of the crumbs (we'll use that for the topping.)
Spread the rest of the crumbs into a 9x9 baking dish. Push down with your hands to make a flat layer.
Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tbsp. sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using Cool Whip. This will take a minute or two on a high speed setting.
Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
Spread half of the cream cheese/whipped cream mixture evenly over crust.
Evenly spread the cherry pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs.
Refrigerate for a couple hours (or overnight) before slicing and serving.
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