Thanksgiving

Orange Cranberry Relish – version 2

| mrscheryllacy

I posted a cranberry relish recipe here on Not So Scientific Gourmet last year, just before Thanksgiving and forgot I had done so. Silly me, I know. But if you are looking for a great cranberry relish that is a little different than traditional and you have kids, try this one. I raided my daughter’s stash of fruit cups to make an even quicker version of cranberry relish. You can use whichever fruit you like best. I used mandarin oranges, but this would be delicious with pears, pineapple or peaches too. I also used ground cloves this year, but if the flavor is too strong or you don’t have any, substitute with cinnamon or nutmeg. Enjoy!

Ingredients

  • 1 – 12 oz. bag of fresh cranberries20161123_133011
  • 3/4 cup of light brown sugar
  • 1/2 cup of orange juice
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 11-12 oz of mandarin oranges
  • 1/2 cup walnuts/pecans/hazelnuts (optional)

 

 

Instructions

In a medium saucepan over medium heat, cook cranberries, brown sugar, orange juice, cloves, salt and a tiny bit of ground pepper (optional, but I do like to put a small amount in).

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Cook time is approximately 10-15 minutes. Stir occasionally. Do not let it over boil as it gets too “frothy”. Once the mix is boiling, turn the burner down a little. This is done when most of the cranberries have popped and the mix is thick.

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While this is cooking, dice the oranges.

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Remove from heat. Transfer to a bowl that you can put in the refrigerator. Add the diced oranges making sure to discard most of the extra juice.  Mix well. Refrigerate overnight or at least 4 hours.

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Ideas

  • Exchange the spices, nuts and/or fruit you add to the cranberry sauce to keep this relish fresh and new. I used to make this with pineapple and cinnamon all the time, but unfortunately developed an allergy to pineapple. If you do like pineapple, that’s a favorite. Give it a try.
  • You’ll notice there are no nuts in my relish. My husband is allergic, but nuts do add a lot to the relish. Don’t be afraid to add them.

Apple Pie

| mrscheryllacy

A classic apple pie is the dessert of choice in my household. The smell of a freshly cooked pie brings me back to Massachusetts and my mother’s kitchen. She has always been an amazing cooker, baker and preserver. I hope I can pass that along to my daughter as well. But back to the apple pie, which is why you are here. There are many ways to make an apple pie. For me, the simpler the better. I do not like to have a bunch of additional ingredients or fancy designs (I save that for other pies), just a nice “A” in the crust put there with the tines of a fork.

You will see that I used store bought crust in the making of this pie. Sacrilege to some, but a life saver to others. For years, I only made pies with homemade crust, but then I got married, had a baby, a full-time job, etc. and just don’t have the time. Often for the holidays, I will still make my own crust, but it’s been super busy this year and I was working today… you get the point. As you will see, a store bought crust doesn’t have to diminish your results. Many times I’ve served my pies to people who would be shocked to learn that the crust wasn’t homemade. One caution though, purchase the premium brand crust as you will see a difference.

So, get your ingredients together, preheat that oven and get peeling. Happy baking!

Ingredients

  • 3-1/2 lbs of apples (1-1/2 lbs should be granny smith)20151125_164109
  • 3/4 cup plus 1 T sugar
  • 2 T flour
  • 1 T fresh lemon juice
  • 1 tsp grated lemon zest
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 pie crusts
  • 1 egg white, lightly beaten

Instructions

  • Preheat oven to 500 degrees. Place a large rimmed baking sheet on the lowest rack.
  • Peel and core the apples. Slice into 1/4 inch thick pieces and place into a large bowl.

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  • Add 3/4 cup of sugar, the flour, lemon juice, lemon zest, salt, nutmeg and cinnamon to the bowl and toss to cover all the apple slices.

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  • Place one crust into the bottom of a standard pie plate.
  • Spread the apples into the plate. Do not be afraid to pile these nice and high. Ensure that the different varieties are present in all sections of the pie.
  • Place the other crust on the top and crimp the edges with your fingers.
  • Cut vent holes into the top with a knife or using the tines of a fork create a pattern in the middle of the pie crust.

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  • Brush the crust with the egg whites and sprinkle sugar over the crust.

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  • Protect the crust edges with aluminum foil or a pie crust protector (as I’ve used).
  • Place pie onto the pre-heated baking sheet and turn over temperature down to 425 degrees.
  • Bake for 25 minutes.

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  • Turn the baking sheet 180 degrees. Reduce the oven temperature to 375 degrees and back another 30-35 minutes.
  • If using tin foil to protect the crust edges, remove now.
  • Pie is done when the juices are bubbling and the crust is a deep golden brown.

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  • Remove from oven and move pie to a wire rack for cooling.
  • Serve cool or reheat and add ice cream for apple pie a la mode.

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Ideas

  • Apples – most recipes will mention using two types of apples in your pie and while that is better than one, my recommendation is to use three types of apples. One of your apples should be granny smith, but feel free to experiment. In the pie you see here, I used golden delicious and fiji apples as well. Why? Different types of apples will yield a variety of different textures and flavors to your pie.
  • Amount of apples to use – I can’t say this enough, do not be afraid to pile them high.
  • Feel free to add other items to your pie like raisins, craisins, fresh cranberries, strawberries or plums. If you add any of these items, don’t add more than 1 cup full. You want this to be primarily an apple pie.
  • Do not forget to use and pre-heat the baking sheet. This is what helps the bottom crust cook and helps to minimize any sogginess of the lower part of your pie.
  • Pie crust – absolutely, make your own crust if you have the time and the inclination. Homemade, fresh pie crust is generally best.

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Cranberry Relish

| mrscheryllacy

Thanksgiving is just two days away and I’m preparing for a big day in the kitchen. There are only a couple of items that I can make ahead and cranberry relish is one of those items. Cranberries… yummy! I think people either really like them or really do not. Assuming you really like them (or why would you be reading my post about cranberry relish), I have a great recipe for you that yields just the right amount of tart and just the right amount of sweet.

But before we get to the recipe, did you grow up eating canned cranberry jelly or did someone in your family make a cranberry sauce or relish? I was lucky enough to have both as my father preferred the jelly and my mom the relish. To this day, I will happily eat both varieties but my favorite is cranberry relish. It’ll probably be your favorite as well. Happy eating!

Ingredients

  • 1 bag (12 oz.) fresh cranber20151124_183907ries
  • 3/4 cup light brown sugar
  • 1/2 cup orange juice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 2-4 clementines/mandarin oranges or 1 small orange
  • 1/2 cup coarsely chopped walnuts (optional)

Instructions

  • In a medium-sized saucepan, over medium heat, cook cranberries, brown sugar, orange juice, cinnamon, salt and pepper. Stir occasionally. Cook time approximately 15 minutes or until cranberries pop and mixture thickens.

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  • While cranberries are cooking, cut up the oranges.

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  • Remove from heat and stir in orange pieces and walnuts.
  • Place into container, cover and chill in refrigerator at least 2 hours.
  • Serve.

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Ideas

  • My version does not have walnuts in it because my husband is allergic. If there are no allergy issues in your family, I highly recommend adding them. Of course, you do not need to stick to walnuts, if you prefer hazelnuts, pecans almonds, pistachios, by all means, add them to your relish.
  • Oranges, clementines, etc. Any of these are fine.
  • Alternative fruits – I used to put pineapple in my cranberry relish and it was amazing, but unfortunately, I developed a pineapple allergy. Stinks to be me, but you can still enjoy. If you do use pineapple, 8 oz should do it. Fresh or canned, but canned is actually better.
  • Spices. My favorite to use is cinnamon but be adventurous. If you like allspice, ginger, nutmeg or cloves, substitute them. Same quantity of 1 tsp.

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