Wednesday, November 26, 2008

Easy Homemade Cranberry Sauce

I found this recipe in a Thanksgiving issue of Cooking Light many years ago and have been making it every Thanksgiving since! It's simple, easy and delicious, Enjoy!

Ps - if you're feeling ambitious, this recipe can easily be punched up by adding a little cinnamon, splitting the apple juice with a little orange juice and adding a little orange zest to taste!

Easy Homemade Cranberry Sauce
Apple cider stands in for water to add dimension to this cranberry sauce. It's great with pork or turkey. Try some as a relish on a sandwich made with leftovers.

8 servings (serving size: 1/4 cup)

  • 1 cup sugar
  • 1 cup apple cider or apple juice
  • 1 (12-ounce) package fresh cranberries

Combine all ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes or until cranberries pop, stirring occasionally. Chill.

Nutritional Information
135 (0.0% from fat)
0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Cooking Light, NOVEMBER 2002

Thursday, November 20, 2008

Getting ready for Thanksgiving

Since Thanksgiving is one of my favorite holiday's, I thought I would kick off my blog with a fabulous recipe for leftovers featured on the Rachael Ray Show. Last year, after watching this episode, I made sure to pick up some of the refrigerated pizza dough along with all of my TG dinner staples. Let me just say that this recipe is one of the most delicious ways I have ever seen to use your leftovers. Enjoy!

Preheat oven to 400F


1 tube refrigerated pizza dough, recommended brand Pillsbury
2 Tb All-Purpose Flour or Cornmeal
1 Cup leftover Cranberry Sauce or Chutney
3 Cups leftover Turkey, shredded
2 Cups leftover Stuffing
2 Cups shredded aged White Cheddar Cheese, optional
2 Tb Extra-Virgin Olive Oil
2 Cups leftover Gravy

Yield: 4 Servings


Break open the tube of dough and remove it from the container. Dust your hands and lightly cover your work surface with flour or cornmeal. Roll or stretch the dough out slightly then cut it lengthwise and across to make four sections.
Spread a spoonfull of cranberry sauce across one section on a diagonal.
Layer the Turkey and Stuffing down in the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the Turkey and Stuffing with the Cheddar. Be careful not to over-stuff the stromboli or they won't wrap up!
Tuck the two corner edges over the filling - you should have the Turkey mixture running down the middle with some filling exposed at each end.
Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside!