Boozy Orange Cranberry Sauce

November 23, 2017

IMG_6627Woah! Here it is Thanksgiving already and no doubt Christmas will be hot on its heels. Before we blink it will be upon us! I can’t believe I’m actually able to get this post off today because the Husband and I have been craaaa-zeee busy lately. But here you go – Boozy Orange Cranberry Sauce, just in time for the holiday. Yes…as I previously mentioned…I do know that Thanksgiving is today. I also would wager there are quite a few of you stuck in the kitchen right now saying ” Oh no! I’ve still gotta do the cranberry sauce”. Don’t reach for that can of cranberry jelly. You can have some lovely homemade cranberry goodness all made up in about 20 minutes or so! Easy peasy! And like a lot of things I make, this Cranberry sauce has a kick…namely Bourbon. Bet no one would notice if you took a wee nip or two while you were preparing this dish. I’m sure you need it about now if you’re cooking for the family. Consider it medicinal.

IMG_6604

Now I will admit, this is a bit of a cheat because I have published this recipe before but it was hidden within other recipes. Like this Thanksgiving Pie -Toffee Blonde Pie with Cinnamon Toast Crumb Crust, Pumpkin Ganache and Boozy Cranberry Sauce for example:

img_3579This year, I decided it should get the limelight. (And I did mention that things have been nuts around here right…). Sweet, tangy and a bit boozy, it is the perfect complement to items on your Thanksgiving menu. Not to mention, it is wonderful to have around when you dig into all those Thanksgiving leftovers! What would the Thanksgiving leftover sandwich be without it? Or maybe you could make up these Holiday Leftover Pirozhkis that I told you about last year?

img_5322It is also wonderful stirred into yogurt or as an oatmeal topping. This Boozy Orange Cranberry Sauce it so fantastic and easy to make – which is very important since preparing holiday meals can be somewhat frantic to say the least – I bet it’ll show up on your Christmas table. There is no reason it should be relegated to Thanksgiving alone.

IMG_6624

This sauce can actually be made up several days before your holiday event as well and does just fine chilling in the fridge. So there you have it, a quick, easy and tasty Thanksgiving side dish, just in the nick of time. Happy Thanksgiving everyone!

IMG_6618

Boozy Orange Cranberry Sauce

  • Servings: 2 1/2 cups yield, about 8 - 10 folks depending on their appetites...
  • Difficulty: easy
  • Print

Ingredients:

  • 12 ounces, weight Fresh Cranberries
  • 3/4 cups Granulated Sugar
  • 1 Tablespoon Loosely Packed Orange Zest
  • 1/2 cup Freshly Squeezed Orange Juice
  • 1/4 cup water
  • 1 stick Cinnamon
  • 1/4 cup quality Bourbon

Directions:

Pick through the cranberries, removing any stems or berries that don’t look plump and ripe. Rinse the remaining cranberries well, then place them in a heavy bottomed medium saucepan with the sugar, orange zest, orange juice, water and cinnamon stick. Stir to combine, then place the pan over medium heat. Cover the pan with a lid and cook for 15 minutes, stirring every 5 minutes or so.

After 15 minutes, the cranberries should all have burst. Remove the pan from the heat. The sauce will look very liquidy, but will thicken as it cools. After the sauce has cooled completely, stir in the bourbon. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled.

Cranberry sauce can be made 2–3 days ahead of time.

Enjoy!

Advertisements

Tex-Mex Grilled Corn & Tomato Salad

October 5, 2013

IMG_3873

Hmmm….I was afraid I might have waited a little too late in the season to talk about all of the delicious late summer veggies. I really did think Fall was here. Boy was I wrong, not only has the mercury hit 85° F (29°C) around here but sounds like it is slated to shoot up to 88° F (31 °C) on Saturday. Really?!! Completely out of line Mother Nature! So, I guess it isn’t too late to talk about those summer veggies after all. I talked up tomatoes last time and today I will be talking about corn. I’m always happy to see corn on the cob at summer picnics and BBQs. Grilled up with this spicy marinade, you’ll think of it more as a treat than a vegetable!

IMG_3779

We certainly ate a lot of this Grilled Corn & Tomato Salad this summer. (It was another vehicle for my plethora of cherry tomatoes!) Sometimes we served it as a side dish, but a few times we made a big salad, added a few strips of grilled chicken and then spooned this spicy corn and tomato mixture over the top as a zesty dressing.

IMG_3882

If you have never grilled corn before, you simply must get started! Grilling it gives it a wonderful smoky flavour which goes along wonderfully with the natural sweetness of the corn.

IMG_3808

Simply peel those husks back, remove the corn silk, brush the salad dressing over the kernels and then gently fold the husks back over the corn. Grill for 20-25 minutes. Believe me, you will have a hard time not gobbling all that corn up right off the cob before you can get it anywhere near the salad bowl. Delicious! Absolutely one of summer’s best!

IMG_3905

Tex-Mex Grilled Corn & Tomato Salad

recipe from: Mom Foodie

Ingredients:

  • 3-4 ears of fresh corn in husk
  • 1 cup grape tomatoes (sliced in half)
  • ¼ cup chopped fresh cilantro
  • 1 jalapeno, (de-seeded & diced)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves of garlic, finely chopped
  • ¾ tsp Kosher salt
  • 1 tsp light brown sugar
  • ¼ tsp chili powder

Directions:

Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together. Separate dressing in half. Use half to baste the corn and the other half to dress the salad.
Preheat grill.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes, then cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.
Add the tomato, cilantro, jalapeno and ½ the dressing. Mix well.
Serve at room temp or chilled.

Enjoy!


%d bloggers like this: