Ingredients:
4 C. Cranberries
2 C. Boiling water
2 Inches stick cinnamon
2 Whole cloves
2 C. Sugar
1/4 t. Salt
Procedure:
Wash and pick over the berries
Place the berries, cinnamon and cloves in a saucepan covered with the
boiling water
As soon as the water begins to boil again, cover the saucepan with a
lid. Boil the berries for 3 to 4 minutes or until the skins start to burst
Put the berries through a strainer or ricer
Stir the sugar into the purée berries
Place over heat and bring to a rolling boil. If you want cranberry
sauce, remove from the heat at once. If you want to mold cranberry jelly,
boil for about 5 minutes, skim, then pour into a wet mold
Keep chilled in the refrigerator for service
Notes:
Cranberries are The red berry of any of several related shrubs of the
genus Vaccinium
Cranberry sauce is a traditional accompaniment to roast turkey
It is used to make compotes and sweet jellies, as well as sauces and
condiments to accompany savoury dishes
The cooking periods indicated are right for firm berries. Very ripe
berries require a few minutes longer
Colour difference in the fresh berries have to do with the variety,
not relative age
Cranberries are an excellent for vitamin C
Ingredients:
2 T. Oil
1 Onion, chopped
1 Stalk celery, chopped
1 Lbs. Potatoes, peeled, cooked and mashed
1 Loaf bread, cubed
2 T. Fresh sage, chopped
Salt
Fresh ground black pepper
1 C. Chicken stock, or water
Procedure:
In a skillet heat the oil and sauté the onion and celery until
tender
In a large bowl mix the vegetables, potatoes and bread
Season with the sage, salt and pepper to taste
Mix in the stock to moisten
Stuff into poultry and cook as directed, or cook in a casserole dish
in a preheated 350° oven for about 45 minutes, or until the top is
browned
Notes:
When cooked in side the meat it's called stuffing, when cooked outside
the meat, in a casserole dish it's called a dressing
Summer savoury can be used in place of the sage in this recipe
The potato and bread ratio can vary to taste
White and or whole wheat bread can be used
Ingredients:
1 Eggcorn squash
1/4 C. Clarified butter
Salt
Fresh ground black pepper
1/2 C. Maple syrup
Procedure:
Carefully chop the squash in half vertically and scoop the seeds out
with a spoon
Cut the top (stem) and bottom off each half and slice them into wedges
In a mixing bowl toss the squash wedges with the butter and seasonings
to taste
Roast on a cookie sheet, in a preheated 350°F oven for 5 minutes
Return the squash to the mixing bowl and toss them with the syrup
Continue to roast them until cooked, or they are tender, about 5 more
mins.
Serve with an entrée
Notes:
Corn syrup can be used in place of the maple syrup
Do not over cook, they will seem to be under cooked one minute and
over cooked the next
Ingredients:
Turkey stock
Salt
Fresh ground black pepper
Soya sauce
White wash (1 part flour to 2 parts water)
Procedure:
Bring the stock to a boil and season with salt, pepper and soya to
taste
Reduce the heat to simmer and whisk in the white wash to thicken
Continue to simmer, stirring occassionally, until the flour taste is
gone, pour through a sieve to remove any lumps
Notes:
You deglaze a roasting pan that a turkey has been cooked in with the
turkey stock, or water to form your stock
Powdered chicken stock, or oxo cubes can be added for a stronger
flavour
The sauce can be thickened with a roux, or cornstarch and water
Ingredients:
Pie dough
28 oz. Jar of mincemeat
4 T. Brandy
Procedure:
Line a pie pan with the pie dough
Fill it with the mincemeatthat has the brandy added to it
Cover the pie with a pricked top of the pastry
Bake in a preheated 450°F oven for 10 minutes, then reduce heat to
350°F and bake for about 30 more minutes
Portion and serve warm, or cold
Notes:
I went with jared mincemeat for this recipe, becauce mencemeat from
scratch is a long and detailed recipe, you have enough work to do this
time of year
Can be served with a rum sauce
Sliced apple can be added to the mincemeat