Our apologies for not posting for more than a week, but some of us have been busy! (Well, some more than others. wink wink.) I can say it was lovely being home for Thanksgiving, cooking and spending time with family. I grew up watching and helping my mother cook, and she continues to teach and inspire me. So we made a few classics for Turkey Day, and spiced up a few old recipes. So to start, I would like to share Tina’s Cranberry Sauce, a blending of several recipes into one sweet, tart and delicious turkey topper!
Tina’s Cranberry Sauce
1 lb. fresh cranberries, picked over
2 cups sugar
½ cup orange juice
6 ounces orange marmalade
1 cup coconut
1 cup sliced almonds
Stir sugar into orange juice in a 4 quart saucepan to dissolve sugar.
Add cranberries to pot. Cook over medium heat until cranberries start to pop – they actually make tiny squeaking noises! – approximately 20 minutes. Remove from heat and cool for 5 minutes.
Stir in almonds and coconut. Let cool completely before serving.
* We made this the night before Thanksgiving, refridgerated the sauce, and let it come to room temperature before serving. Leftovers keep for about two weeks.
- e
wow this sounds good ... and love the pictures. ain't nothin' like some good ol' tina b. cooking! :)
ReplyDeletealso i would like to make a request for a future posting, if i may ... a recipe for a nice vegeterian soup that does not require a food processor? hehe