Friday, November 14, 2014
Feasting Friday: Saucy!
November is for feasting and YOUR Alexandria Campus Library has rolled out our cookbook display in anticipation of the winter holidays. Come by and check out the breathtaking array of American and International cookery books we have in our collection. You are guaranteed to leave hungry and inspired.
In the spirit of feasting and togetherness we are featuring recipes, on our display and blog, meant for sharing and for celebrating with friends and family. Today we are featuring three takes on the classic American condiment, cranberry sauce. Bon Appetite!
From Michelle, who grew up in colder climes. A warm, tart side for a brisk Thanksgiving Day.
Cooked Cranberry Orange Sauce
1 ½ Cups Sugar
1 large navel Orange
½ t grated Ginger
4 Cups Cranberries
Grate the orange peel and add to a pot with sugar and ginger.
Juice the orange and add liquid to sugar mix.
Simmer over medium heat until sugar is dissolved.
Add cranberries and cook until they pop (about 5 minutes).
Let the sauce cool before serving.
From Nicole, who grew up in Florida. This cranberry relish is cool and refreshing on a balmy southern Thanksgiving Day.
No-Cook Cranberry Orange Relish
3/4 cup sugar
1 large navel orange, cut in 1/8ths-washed and with skin
2 cups cranberries
In a food processor, combine the sugar and orange wedges.
Turn the machine on and off quickly for 30 seconds to chop very coarsely.
Add the cranberries and continue to pulse for 45 seconds, or until all the ingredients are coarsely chopped and well mixed.
Transfer the relish to a serving bowl. Refrigerate until chilled before serving.
From Lora who considers this sauce the perfect blend of sweet and tart and spicy, no matter the weather on your Thanksgiving Day.
Fresh Gingered Apple & Cranberry Sauce
1 bag of fresh cranberries
1 medium granny smith apple, grated on large side of box grater
Zest of one large organic orange
Juice of one large orange
1/2-3/4 cup of sugar
1 1/2 tablespoon finely minced fresh ginger root
Wash cranberries, discarding any berries that are not firm and bright pink.
Dump all ingredients into medium saucepan, and place over medium low flame.
Watch the mixture carefully and stir frequently. The cranberries will begin to pop as the apple shreds and sugar dissolve into the liquids.
Cook until all berries have burst and the sauce has a jellied consistency.