Thursday, November 24, 2011
Cranberry Maple Sauce and Thanksgivings Past
2006 - Baden, Switzerland - My friends had just moved there a few months before and this was their first major American holiday living abroad. We had Swiss raclette for Thanksgiving dinner. I just looked at some of the pictures today....we had a great time!
2008 - Monterey, California - Our family decided to take Thanksgiving to the West Coast. I remember enjoying a great dinner that included turkey...and sushi...and mimosas
2010 - Curacao - We spent the week in Curacao (Dutch Caribbean). It poured rain in the morning and in the afternoon we went to an aloe plantation and an ostrich farm. Non-traditional and memorable.
I picked up a fantastic book at the library last week The Southern Living Big Book of Christmas. I don't even think I have enough time to try all the recipes I bookmarked in the next month. Today while I was baking the pecan pie that I'm taking to dinner, I had the time to try out the Cranberry Maple Sauce. It is quick and easy, as promised by the good people at Southern Living.
Adapted from The Southern Living Big Book of Christmas
*The original recipe called for 3/4 cup of maple syrup and 1/4 cup water, but since I only had a 1/2 cup of maple syrup left, I adjusted the measurements and did not feel cheated in any way.
1 12oz package of fresh cranberries
1/2 cup pure maple syrup (not pancake syrup)
1/2 cup water
1/2 cup brown sugar, packet
1/2 teaspoon vanilla extract
zest of one clementine, plus the juice squeezed into the sauce (in tribute to my Grandma, who made a delicious cranberry relish that was made with ground cranberries and orange zest)
Combine all ingredients into a heavy saucepan. Bring mixture to a boil; reduce heat, and simmer 8 minutes until the cranberries begin to pop, stirring often. Let cool.
What are you thankful for this year?