Cranberry Relish

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Cranberry sauce has long been my favorite thing at the Thanksgiving dinner table. For many years I preferred the kind from the can. There was something about that sweet-tart magenta cylinder of gelatin that I adored. Then I made my own a few years ago, and couldn’t go back to store-bought. Imagine that!

At first I started with a pure, unadulterated cranberry sauce. But over the years I’ve added things. Orange juice and zest, as well as toasted pecans. It’s sweet, it’s savory, it’s tart – it’s wonderful. And, leftovers are killer on turkey sandwiches. I’m looking forward to sharing a few other Thanksgiving recipes with you guys next week, so make sure to check back. Have a great weekend, everyone!

Cranberry Relish

12 oz fresh cranberries
3/4 cup sugar
zest from 1 orange or tangerine
1/4 cup fresh orange juice
3/4 cup water
1/2 cup pecan halves

Toast the pecans in a small, dry skillet over medium heat for a few minutes – until starting to brown and are fragrant. Set aside to cool, and then roughly chop.

In a large saucepan combine the cranberries, sugar, water, and orange juice. Bring to a boil over medium-high heat. Once cranberries begin to burst, reduce heat to low and simmer for about 15 minutes.

Remove from heat, and stir in pecans and orange zest. Place into small serving bowl, cover with plastic wrap, and refrigerate until ready to use.

Apricot Glazed Green Beans

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First off, in case you didn’t notice, the site is looking quite a bit different this morning. I’d like to send a big shoutout and thank you to my friend Jen for doing the redesign. She is so talented, and I really can’t thank her enough.

So, these green beans. They’re amazing! I’m not usually a fan of green beans, unless in a soup or the like. But, sauteed in some of this sweet (yet, sour sauce) with a little bacon thrown in for good measure – and I could have ate the whole bowl.

It’s perfect for Thanksgiving. Green beans are a traditional side on most turkey day tables, but it’s usually in the form of green bean casserole. This is much lighter and fresh, leaving more room for turkey & gravy! But, I also see myself enjoying this take on beans in the summer too – when green beans are pouring out of my garden. Definitely a keeper!

Apricot Glazed Green Beans

1 lb fresh green beans, trimmed
6 clives of bacon, cut into pieces
3 cloves garlic, minced
1 shallot, finely chopped
1/4 cup apricot preserves
3 tbsp white wine vinegar
kosher salt

Bring a large pot of water to a boil. Add 1 Tbsp salt, then add the green beans, and cook until just tender 3 to 4 minutes. Drain and run under cold water to cool.

Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes. Add the garlic and shallot, and cook, stirring occasionally, until the garlic begins to brown, about 2 minutes.

Stir in the jam, vinegar, and 1/4 tsp each salt and black pepper. Add the green beans and toss to coat. Fold in the bacon. Serve warm.

Source: adapted from Woman’s Day, November 2012

Cranberry-Orange Muffins

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In the past couple weeks, I’ve seen fresh cranberries popping up in my neighborhood grocery stores. I love fresh cranberries – their color, their tarntness, stringing them with popcorn to make tree garland! I couldn’t resist picking up a couple bags.

Cranberry and orange has always been one of my favorite flavor combinations. So, I thought it would be fun to incorporate those into a muffin. Muffins are one of our favorite go-to breaksfast item around here.

With the morning rush of getting the boys up and dressed, lunches made, and Drew off to school – something that we can just grab and go with is a sheer savior sometimes. I think these would be a great easy treat to have on Thanksgiving morning as well. Enough to fill you up, but light enough to leave plenty of room for an early dinner!

Cranberry Orange Muffins

1 3/4 cups all-purpose flour
1/3 cup + 2 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 cup milk
zest from 1 orange
1/4 cup fresh orange juice
1 tsp vanilla extract
1/4 cup vegetable oil
1 cup cranberries, coarsley chopped

For streusel topping:
3 Tbsp flour
3 Tbsp brown sugar
1/4 tsp ground cinnamon
2 Tbsp butter
1/4 cup sliced almonds

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners. Set aside.

To make the streusel topping, combine the flour, sugar and cinnamon in a small bowl. Mix to combine. Using two forks, cut in the butter until mixture resembles coarse crumbs. Mix in sliced almonds.

In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.

In another bowl combine egg, milk, zest, orange juice, vanilla, and oil. Add egg mixture all at once to flour mixture. Stir to combine until just moistened, batter should be lumpy. Fold in cranberries.

Divide the batter evenly among muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups. Bake in preheated oven, for 18-20 minutes, until a toothpick inserted into center comes out clean. Cool in muffin cups on wire rack for 5 minutes before removing.

Makes 12 muffins

Source: adapted from Better Homes and Gardens New Cookbook

Lime Daiquiris

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As I mentioned earlier in the week, we just got home from a cruise to the Bahamas with my mom & dad. We’ve been on several cruises before, including our honeymoon. For past guests, they always have a “Captain’s Cocktail Party” – which pretty much translates to free booze. Most of the drinks they serve are easy to make cocktails – that only contain a few ingredients. And, that’s where I met the lime daiquiri. So simple and so easy going down, I just love them. Here I am, enjoying one in a coconut monkey head. Um, best drink prop ever?

Now, I know it’s not really the season for refreshing cocktails, as it’s October and all. But, last week my love and recollection for this little number was revived. So, I naturally had to share it with you guys when I got home. Made with fresh lime juice, sugar, and rum – it’s much better than the version aboard the ship, whom I suspect are using a commercial mixer.

As Hurricane Sandy approaches our little coastal peninsula, I’m glad we stocked up on duty-free liquor. Monday should be a good day to stay holed up in the house with the family, listening to the winds howl, and enjoying one of these drinks. We’ve been through so many hurricanes, we try not to sweat it anymore. But this track, primarily which part of the storm is supposed to hit us first, has got me a little concerned. I’m sure we’ll fare alright, I hope everyone else does as well!

Lime Daiquiris

1/2 cup fresh lime juice
1/2 cup water
1/4 cup granulated sugar
6 ounces light rum (such as Bacardi)
4 marashino cherries
lime wedges (for garnish)

Pour lime juice into a pitcher or large cocktail shaker. To prepare the mixer, combine sugar and water in small saucepan. Cook, over medium heat, until sugar has dissolved.

Add the simple syrup and rum to the pitcher or shaker. Stir or shake to combine.

Place a marashino cherry in the bottom of a cocktail glass, and fill with ice. Pour daiquiris into glasses and serve. Makes 4 cocktails.

Source: mixer from Confections of a Foodie Bride