Cranberries for Thanksgiving 2010

This recipe is also one that will be on the Thanksgiving table this year. I made it last night and tried it out today and loved it! It is just the right amount of that tart cranberry taste. Which is perfect because every year we have cranberry jello salad or some type of jellied cranberries and no one ever takes more than a few bites. I love the cranberry taste with my turkey but always hated how sometimes it was too sweet. This compote does the trick,definitely a keeper.

Fresh Cranberry Compote

2 12oz bags of fresh cranberries
2 oranges, seeded and coarsely chopped
1 large Granny Smith apple, peeled, cored and coarsely chopped
3/4 cup orange juice
1 cup white sugar
2 whole cinnamon sticks
1/2 tsp fresh shaved nutmeg

Place cranberries,oranges and apple in a food processor (in batches if needed). Pulse 8 to 10 times or until mixture is coarsely chopped. Once pulsed transfer to a large bowl and add the orange juice, sugar, cinnamon, and nutmeg. Mix well to incorporate, cover with plastic, refrigerate for at least 6 hours or, ideally overnight. This will allow the fruit to macerate and break down into a sauce.. After 6 hours taste and adjust sweetness with additional sugar if desired. Refrigerate and store up to 2 weeks. Remove cinnamon sticks before serving. Makes 8 to 10 servings.


Serve left over compote on buttered bread, with pound cake, over ice cream or on leftover turkey sandwiches.

This recipe was by Tyler Florence found in the Better Homes and Garden magazine November 2010 issue

It's that time of year again!

My favorite month and holiday! I love Thanksgiving and everything that it stands for. Wonderful food, family and gratitude. This year I am trying out some new recipes to see if they are good ones to include in the big meal on Thanksgiving. The first recipe I tried out was for green beans. I am a little tired of the usual green bean casserole so I brought this to Sunday dinner last night and everyone agreed this one is a keeper. I like these because they will not take up any of that coveted oven space and they are a lot faster to make, always a plus.These green beans will defiantly be on our Thanksgiving table this year.

Green Beans with Bacon Vinaigrette

Kosher salt and black pepper
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil

Bring a large pot of water to a boil and add 1 tablespoon salt. Add green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool, transfer to serving bowl.
Meanwhile in a medium skillet cook the bacon over medium heat until crisp, *6-8 minutes transfer to paper towel lined plate. let cool then break into pieces.
Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add to the green beans along with the bacon and toss to combine.
Serves 8.

*I cooked my bacon in the microwave and just saved the dripping then added it to the skillet.



Recipe from the Real Simple Magazine Nov/2010 issue.