Thanksgiving Is On The Way

Thanksgiving is On the Way
by Jennifer A. Wickes
copyright 2004

After Halloween ends, Americans look forward to their next holiday, Thanksgiving. Not only is this a time to reflect on what to be thankful for in our lives, but it is also the ultimate in food gluttony.

Traditionally, families serve turkey, mashed potatoes, a variety of stuffing and some form of cranberry sauce! There may also be rolls, salad, corn, squash, green beans, pumpkin pie and more, as each family injects their own form of tradition into this annual meal!

Here are some of my tradional favorites. I hope you enjoy!

Cranberry Sauce with Bourbon

This is my mother's recipe. Each year, she would make this for an auction. Her sauce usually sold for $12.00 an 8-ounce jar!

12 ounces cranberries
4 cups sugar
1/2 cup bourbon

Preheat the oven to 350 degrees. Stir ingredients together. Place in the oven for 1 hour. Stir contents occasionally during cooking.

Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours.

Store in a refrigerator indefinitely.

Ideas: For a different taste, make as above, omitting the bourbon. After the cooking is completed, add 1/2 cup Grand Marnier (or other orange liqueur of your choice), the zest of one orange and 1/4 cup chopped walnuts!

Cranberry-Orange Walnut Scones
By Jennifer A. Wickes
copyright 2001

3 cups cake flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup butter
2 tablespoons orange zest -- grated
1 cup dried cranberries
1/2 cup walnuts -- chopped
3/4 cup milk
1/4 cup fresh orange juice
2 tablespoons half and half
2 teaspoons sugar

Preheat your oven to 425 and butter a baking sheet. In a large bowl, mix together the flour, sugar, baking powder and salt. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the orange zest, cranberries and walnuts and toss to combine. Add the milk and juice, and stir until the dough is rough.

Gather the dough together and place on a floured work surface. Knead gently about 10 times. Divide the dough in half and pat each piece into a circle about 6 inches in diameter and about ½ inch thick. To glaze, brush the circles with the half and half and sprinkle with sugar. Cut each circle into eight pie-shaped wedges. Place the scones, barely touching, on the prepared baking sheet. Bake until puffy and golden, 15 to 18 minutes.

Yields: 16 scones

Serving Ideas: Substitute the fruits and nuts for your favorite scones!

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