Gail’s Cranberry-Orange Sauce


Cranberries popping

Cranberries popping (Photo credit: Wikipedia)

For those of you who are having diabetic friends or family to your home for the Thanksgiving holiday dinner, or if you are a diabetic yourself and trying to cut down on sugar consumption, here is a nice cranberry sauce recipe that you might find useful.  Instead of using gelatin or a cornstarch mixture to thicken the sauce up, I’ve substituted a sugar-free marmalade or jelly that does the trick and lends the sauce a nice flavor.  You could try substituting a different light flavored jelly for the sugar-free marmalade I use here for a unique taste.

GAIL’S CRANBERRY-ORANGE SAUCE—

INGREDIENTS:

3/4 dry white  sugar substitute (Splenda or other cup for cup substitute)
1 cup water
1/2 cup sugar-free orange marmalade or jelly (or apricot, lemon or strawberry is good, too)
1 twelve (12 oz.) ounce package ‘fresh’ cranberries

In a 1  1/2 quart saucepan, mix sugar and water and stir to dissolve the sugar.  Bring to a boil, then add the cranberries.  Bring mixture back to a boil and simmer on reduce heat.  Cook on low simmer for approximately 10 minutes or until cranberries pop and are softened.  Liquid should be reddened.  Add marmalade or jelly and simmer slowly for approximately 4 minute, stirring frequently, until sauce thickens and takes on a sheen.  For a thicker sauce, add a bit more jelly to taste.  Remove pan from heat.  Cool sauce completely to room temperature.

Place in container and refrigerate for at least one hour.

Makes about 2  1/2 cups.  Recipe can be doubled.

This is just a little snippet for you before I start cooking my thanksgiving desserts.  I expect to be too busy to add much in the way of wisdom and light between all the fussing, cleaning, cooking and fidgeting that we’ll be doing before our Thanksgiving repast.

“I hear the tread of
pioneers of nations yet to be,
The first low wash of waves where soon
shall roll a human sea”

—WHITTIER

HAPPY THANKSGIVING TO YOU ALL.

Advertisements

A Real New England Roast Turkey


English: Thanksgiving Dinner, Falmouth, Maine,...

English: Thanksgiving Dinner, Falmouth, Maine, USA 2008 (Photo credit: Wikipedia)

Having been raised in the land of the Pilgrims and the first Thanksgiving feast here in New England, I know firsthand that we take our selection of a Thanksgiving turkey very seriously.  It is that time of year again when the markets and supermarkets stock turkeys of all brands and varieties making selection a daunting task.  I don’t have room in a small post to list everything there is to know about selecting, thawing and preparing a turkey dinner, but I’ll try to break down the process into several smaller writings.

To those unfamiliar with the process of selecting and handling poultry, especially large American bred turkeys that can weigh over 24 pounds, I will simply give you this link to the United States Department of Agricultures’  fact sheets on the safe handling of turkey and poultry products:

http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp

Here’s my familys recipe for roast turkey which is the way it was done by my great-aunt Julie.

ROAST TURKEY

Preheat oven to 350 degrees Fahreheit.

15 – 16 lb. thawed turkey
Aunt Julies’ stuffing (or of your choice to fill cavity of turkey)
1  1/2 sticks margarine or butter
1 1/2 Tablespoons sage (dried is fine)
1 Tablespoon thyme (dried o.k.)
1 Tablespoon rosemary (dried o.k.)
2 teaspoons pepper
2 teaspoons salt
1 can chicken broth (16 ounces)
1 1/2 cups water

Remove giblet packet and neck from inside of cavity of turkey.  Sometimes the neck is loose inside the neck cavity.  Thoroughly wash turkey with cold water and place on counter on a platter and dry it completely with clean cloth or paper towels.  Do not let the raw turkey touch surfaces of counter.  Wash up behind yourself and periodically wash your hands with hot soapy water.

Stuff the turkey with stuffing mixture and  place on raised roasting rack in a deep sided large roasting pan.  Baste the turkey with melted butter or margarine, then sprinkle liberally with dried herbs, salt and pepper.  Pour broth and water into the bottom of the pan and cover with heavy duty aluminum foil, tenting slightly in the middle away from the top of turkey.    Place the stuffed turkey in the oven on the lowest oven rack and roast for 5 1/2 – 6 hours.  About 40 minute before roasting is complete, uncover the turkey so that it may brown.  Cook for additional 40 minutes until turkey is golden. Remove turkey from oven and check internal temperature with meat thermometer.  The thermometer should read 165 degrees when place in the thickest part of the thigh and, also, it should measure 165 degrees when placed in the thickest part of the breast.  Stuffing, likewise should be thoroughly done at 165 degrees.  Juices at leg joint should run clear.  Let stand for 30 minutes. Carve and serve.

Serves 12 with leftovers

My hopes are that you have a very happy Thanksgiving season.
Aunt Julie’s Stuffing recipe follows in my next post.

Thank you for following my blog.