Tuesday, November 4, 2008

November- Almost the Holidays

Now that it is November everyone is thinking about the holidays. I'm teaching a Cooking for Two class at Mothersauces Cooking School on Thursday night with ideas for special dinners for two. For a simple Thanksgiving dinner, roast a Cornish hen and serve it with this cranberry sauce and mashed potatoes. I like to use a whole package of cranberries and make enough cranberry sauce for several meals. I also serve it with ham and chicken. This sauce can also be frozen.

Tipsy Cranberry Sauce with Port

Makes 2 ½ cups

1 (12 oz) pkg. cranberries
2/3 cup sugar
¾ cup orange juice
½ cup orange marmalade
1 tablespoon grated orange rind
2 tablespoons port or orange juice

Combine the cranberries, sugar and orange juice in a medium saucepan. Bring mixture to a boil over medium high heat, stirring occasionally. Reduce heat to low and simmer 12 to 15 minutes, stirring occasionally and skimming foam from top. Cook until the sauce thickens and the cranberries burst.

Remove from the heat and stir in the marmalade, orange rind and port. Cool. Store in the refrigerator.

Copyright by Pat Sinclair, 2008

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