Monday, December 9, 2013

Happy Thanksgiving!

There are so many things and people to be thankful for this year, but this little one tops the list:


We had quite the feast hosted by Daniel’s family. I’ve never seen so many sides at one Thanksgiving table. I brought my favorites: rolls, cranberry orange sauce, and cranberry relish. The cranberry recipes come from my favorite Thanksgiving resource.

Here are the recipes for you to enjoy:

Orange Cranberry Sauce
Makes about 3 cups; 12 servings

2 Large navel oranges
one 12-ounce bag fresh or frozen cranberries
1 1/2 cups sugar
2 tablespoons thawed orange juice concentrate

1. Grate 2 tsp of zest from the oranges and set aside. Using a sharp knife, cut between the membranes to release the orange sections. Set the orange aside.
2. In a medium heavy-bottomed nonreactive saucepan, combine the cranberries, sugar, 1 cup of water, and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15minutes. During the last few minutes, stir in the orange sections. Remove from the heat and stir in the orange juice concentrate. Cool completely. (The cranberry sauce can be prepared up to 1 week ahead, covered, and refrigerated.) Serve at room temperature or chilled.

Fresh Cranberry-Orange Relish
Makes about 3 cups; 12 servings

1 medium orange
One 12-ounce bag fresh Ocean Spray Cranberries
3/4 to 1 cup sugar

Cut the unpeeled orange into eighths, and pick out any seeds. Place half of the orange pieces and half of the cranberries in the work bowl of a food processor. Process until the mixtures is evenly chopped. Transfer to a bowl. Repeat with the remaining orange and cranberries.  Stir in sugar to taste. (The relish can be prepared up to 1 day ahead, covered tightly with plastic wrap, and refrigerated.) Serve chilled or at room temperature.

Bread Machine Dinner Rolls
From Betty Crocker

1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Butter or margarine, melted, if desired

1. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.

2. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

3. Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)

4. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.